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Herbed Vegetable Terrine

 

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Herbed Vegetable Terrine
 

 

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Recipe

Herbed Vegetable Terrine

Times

  • Ready Time : 0 min

Servings

6-8

Ingredients

  • 1/2 cup extra virgin olive oil
  • juice of 2 lemons
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 tablespoons mixed fresh herbs
  • kosher salt and freshly ground black pepper
  • 1 zucchini
  • 1 small eggplant
  • 1 yellow squash
  • 1 can roasted red peppers
  • 1 pound spinach, lightly sautéed in olive oil
  • assorted fresh herbs, (rosemary, thyme, oregano, parsley, marjoram)
  • balsamic vinegar
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper

Directions

In a shallow pan combine the olive oil, lemon juice and soy sauce.  Whisk in the honey, herbs and seasonings.  Set aside.

Very thinly slice lengthwise the zucchini, eggplant and squash.  Place in the lemon-soy marinade.  Add the roasted red peppers and allow to marinate at least 45 minutes.  Grill over medium high heat in an oiled grill pan or barbecue grill.

Line a pate` mold with extra long sheets of plastic wrap.  Fill the mold by alternating the colored layers of each vegetable.  Between each layer add some of the remaining fresh herbs and spinach leaves.  Cover the top layer with the overhanging edges of plastic wrap.

Weigh down the terrine and refrigerate.  Chill overnight.  Unmold and serve with the Red Pepper Vinaigrette.

 

About Alison and Jeff Nathan

avatar

Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

 

comments

 

8 Responses to Herbed Vegetable Terrine

  1. avatar says: emtd65

    All my favorite things wrapped in one !

  2. So glad you like it! Enjoy!

  3. Hey Chef, how did you get the “glazed” look on your veggies without a gelatin? It has the look in the corners of a true pate or confit…

    • avatar says: Alison

      The glazed look came from brushing on a blend of agar-agar & water. This vegetarian product acts as a glazing and setting agent, similar to gelatin, but not animal based. It is available in health food stores and places like Whole Foods.

  4. avatar says: Shahin

    Hi, I wanted to know which vegetables can use for this that adjust with this marinate. Thanks

    • avatar says: Alison

      Almost any other type of vegetable, chicken or fish can be marinated in the above mentioned marinade. To make the terrine however, the vegetables I’ve written the recipe with are the best choice due to their size and shapes.

  5. avatar says: Thakshila

    Hi chef,how to combined each layers with out gelatin.

    • avatar says: Alison

      Weighing down the vegetables in the terrine pan is enough to hold them together, due to their natural components, chilling it in the fridge and gravity. Be sure to slice it when it’s cold, using a long serrated knife.

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