The Chef

Restaurants

Meals

Drinks

Restaurants›The Guild›Grilled Vegetable Terrine Recipe

Grilled Vegetable Terrine Recipe

Name: The Guilds Grilled Vegetable Terrine Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups Zucchini; 1 cup Red Bell Pepper; 1 cup Yellow Bell Pepper; 1 cup Eggplant; 3 tbs Olive Oil; 1 tsp Salt; 1 tsp Black Pepper; 1 tbs Fresh Basil; 2 cups Canned Whole Tomatoes; 2 cloves Garlic; 2 tbs Olive Oil; 1 small Onion; 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Sugar; 2 tbs Fresh Basil

Inspired by The Guild

Time1h

Serves6

grilled vegetables, pomodoro

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Grilled Vegetable Terrine

Selected to pour

Santa Margherita Pinot Grigio, Alto Adige, Italy

crisp · bright acidity · light-bodied

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grilled Vegetables

2 cups Zucchini

1 cup Red bell pepper

1 cup Yellow Bell Pepper

1 cup Eggplant

3 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh Basil

Pomodoro Sauce

2 cups Canned Whole Tomatoes

2 cloves Garlic

2 tbs olive oil

1 small Onion

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp sugar

2 tbs Fresh Basil

Method

Grilling the Vegetables

Prepare the Vegetables

Slice the zucchini, bell peppers, and eggplant into even strips. Toss them in a bowl with olive oil, salt, black pepper, and fresh basil.

Grill the Vegetables

Preheat the grill to medium-high heat. Grill the vegetables for about 5-7 minutes per side or until they are tender and have grill marks. Remove from heat and let cool.

Layer the Vegetables

Once cooled, layer the grilled vegetables in a terrine mold or a loaf pan, pressing down slightly to compact.

Making the Pomodoro Sauce

Sauté the Onions and Garlic

In a saucepan, heat the olive oil over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent.

Add Tomatoes and Season

Add the canned tomatoes (crushed), salt, black pepper, and sugar. Simmer for about 20 minutes until slightly thickened.

Finish the Sauce

Stir in the fresh basil and remove from heat.

Assembling and Serving

Combine the Terrine

Pour some pomodoro sauce over the layered vegetables in the terrine mold. Repeat layers until all vegetables are used, finishing with sauce on top.

Chill and Serve

Refrigerate the terrine for at least 2 hours. To serve, slice the terrine and plate it with additional pomodoro sauce on the side.

More from The Guild

Japanese

Tuna Tataki

Inspired by The Guild

on sriracha rice cracker with lemon and ginger

French

Pan-seared Duck Breast

Inspired by The Guild

celeriac purée, Brussels sprouts, orange, berry sauce

24h

IrishContemporary

24-hour Braised Pork Belly

Inspired by The Guild

colcannon, glacéd heirloom carrots, apple jus

American

Braised Short Rib

Inspired by The Guild

maple, creamed corn, pickled shimeji mushrooms

Italian

Cappuccino Of Mushroom Soup

Inspired by The Guild

porcini, oyster, truffle oil, Parmesan milk foam, Parmesan straw

30m

Cheese Board

Inspired by The Guild

selection of cheeses, housemade jam