Ingredients:

  • 2 medium zucchini, sliced (about 300g)
  • 2 red bell peppers, roasted and peeled (about 250g)
  • 2 medium carrots, sliced into thin rounds (about 200g)
  • 1 cup (150g) cherry tomatoes, halved
  • 2 tablespoons olive oil (30ml)
  • Salt and pepper to taste
  • 1 cup (240ml) vegetable broth
  • 2 tablespoons (15g) unflavoured gelatin or agar-agar powder
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish
  • Balsamic reduction (optional)

Instructions:

  1. Preheat your oven to 200°C (400°F). Slice zucchini and carrots; season with olive oil, salt, and pepper; roast until tender (about 20 minutes). Roast red bell peppers until charred, allow to cool, then peel.
  2. In a saucepan, heat the vegetable broth; dissolve gelatin or agar-agar completely, then stir in lemon juice and oregano.
  3. Line the loaf pan with plastic wrap, leaving an overhang for easy removal. Pour a thin layer of the gelatin mixture into the pan; let it set briefly. Layer half of the zucchini, followed by half of each of the remaining vegetables and a few halved cherry tomatoes. Repeat layers, finishing with the remaining gel mixture.
  4. Cover the terrine with plastic wrap and chill in the fridge for at least an hour until set.
  5. Carefully unmold the terrine, garnish with basil, slice, and drizzle with balsamic reduction if desired.