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Jellied terrine of vegetables grilovanych

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Jellied terrine of vegetables grilovanych

This terrine saw for the first time and became interested. Very tasty and unusual summer appetizer, in addition quite easy. For the contest "Vegetable traffic light" (can not boast of high-quality photos - we have a very overcast)


Cooking time 300 minutes Number of servings6

Ingredients for Jellied terrine of vegetables grilovanych




Step-by-step instruction of cooking Jellied terrine of vegetables grilovanych


Step 1

Zucchini and eggplant cut along the slicer, brush brush with oil and grillout.


Step 2

Bake the peppers on a grill until the darkening of the rind, then fold in the pack and give the rest up to the pelt moved well.


Step 3

Peel away skins and chop into 4 pieces.
Onions cut into half rings and fry in a pan with oil.
Add to onion raisins (I have yellowish-white), wine vinegar, tomato puree or ketchup. Stew a minute and cool.

Take shape for terranov ( I have form-bricks for bread), covered with its film of food.

In a saucepan, pour half of tomato juice, pour the gelatin over low heat and dissolve, stirring occasionally. Then pour in the warm juice the remainder through a strainer, so that undissolved gelatin donkey in the strainer.

On the bottom of the form put a layer of red pepper, pour the juice with gelatin, yellow pour, sweet corn with greens and zucchini – fill, eggplant – fill and green pepper – pour the remaining juice. Or in any arbitrary order, as you seem beautiful. Pohlopyvaniem on the sides to evenly distribute the juice.


Step 4

Closes the top of the foil and put on 4 hours in the cold.
Overturn on a dish and cut into chunks.


Step 5

Decorate with greens and serve immediately.


Step 6

*Recipe Sarsmis