Ingredients for 4 people:
- 500 g red pepper
- 200 g yellow pepper
- 300 g aubergine
- 300 g courgette
- 36 g vegetarian gelatine sheets
- 500 ml tomato juice
- Tabasco sauce
- 50 g cooked baby broad beans
- Salt and white pepper
- Balsamic vinegar
- Extra virgin olive oil
Preparation:
- Cut the peppers into strips. Remove the seeds. Place the sliced peppers on the No Fat Grill and grill for 4 minutes. Set aside.
- Remove the ends from the aubergine and courgette. Cut them lengthwise into strips as thick as the sliced peppers.
- Cook them on the No Fat Grill for about 4 minutes.
- Soak the gelatine in cold water until it softens.
- Heat the tomato juice with a little Tabasco sauce in a saucepan.
- Drain the gelatine when it is soft, dilute it into the hot tomato juice and then strain the mixture.
- Season with salt and pepper and set aside.
- Line a rectangular terrine dish with plastic wrap.
- Spread a thin layer of tomato juice in the base of the terrine.
- Then arrange a layer of red pepper on top while making sure not to leave gaps between the pepper slices.
- Add a second layer of tomato juice.
- Then top with a layer of courgette.
- Repeat the operation with the aubergine and, finally, with the yellow pepper.
- Cover the terrine with plastic wrap and let it cool for about 12 hours in the fridge (until hard) before removing it from the terrine.
- Serve the terrine with broad beans and a vinaigrette.
- For the vinaigrette: mix a little vinegar with a pinch of salt and a pinch of pepper. Add twice the amount oil and mix.