When I first started buying cookbooks, I was attracted to books that seemed vast and comprehensive, with tiles like 1,000 Indian Recipes, The Soup Bible, How to Cook Everything, and The Cake Bible. I wanted big and heavy hard covers with lots of pictures. I was an excited culinary student who wanted to learn how to cook every dish known to man. I still want to learn every dish, but years later, I now realize it will take 4 lifetimes, possibly more. What makes it even harder is that there are dishes and books you want to go back to and repeat.
The idea behind this dish is a Broiled Vegetable Terrine in one of my first cookbooks, The Italian Cooking Encyclopedia. I made that recipe with the guidance of my wonderful neighbor, at the time, Carol Gelles, who ironically wrote and gave me a copy of 1,000 Vegetarian Recipes. For the 3-ish years that I lived next door to her, I accumulated a ton of great cooking memories. As I flipped through The Italian Cooking Encyclopedia recently, I landed on a picture of the vegetable terrine, which made me smile, think of Carol, and then really want to make it again. The original recipe has an onion and raisin mixture that I thought was a little awkward in the dish and also made it more work so I removed that but left the wonderful concept of layering that give you different textures in each bite. The colors will impress your guests, but the natural sweetness of fresh vegetables is what will have them asking for more.
This recipe looks like a bit of work and it is but if you do it once and get the hang of it, it’ll be easier the next time and end up being a keeper, especially if you want to impress a vegetarian (who’s ok with gelatin) or maybe someone who’s trying to keep healthy (just look at these ingredients). I also love it because you can make it days in advance. This might be on the menu for my mom’s birthday…
Ratatouille Terrine
~6 to 8 appetizer or side servings
- 4 teaspoons olive oil + extra for greasing sheets
- 2 medium sized zucchini
- 1 (13oz) eggplant
- 1 (15oz) can tomato sauce, divided
- 2 tablespoons gelatin
- 3 large bell peppers (red, orange, or yellow), roasted
- kosher salt and freshly ground black pepper to taste
1. Heat the broiler. Slice zucchini lengthwise, about 1/4″ thick. Lay on a greased baking sheet so that they do not over lap. Drizzle with 2 teaspoons of olive oil and spread with brush or fingers. Sprinkle with salt and pepper. Broil (about 4 inches from heat source) until softened and lightly golden, about 5 to 6 minutes. *Note: You may have to rotate your baking sheet for even coking. Set aside to cool.
2. Slice eggplant lengthwise, between 1/4″ and 1/2″ thick. Lay on a greased baking sheet so that the pieces do not overlap. Spread 2 teaspoons of olive oil over the eggplant slices with a brush or your fingers. Sprinkle with salt and pepper. Broil (about 4 inches away from heat source) until softened, about 5 to 6 minutes. *Note: you may have to rotate your baking sheet for even cooking. Set aside to cool.
3. Grease a 9×5 loaf pan, then lay plastic wrap against the bottom and side with extra hanging out from the sides.
4. Put 1 cup tomato sauce in a small pot. Sprinkle gelatin over the top. Dissolve while stirring over low heat. Do not allow it to boil. Remove from heat and set aside.
5. Put a layer of roasted peppers down in the prepared loaf pan. Spread 2 tablespoons of tomato sauce/gelatin mixture on top. Place a layer of zucchini on top with another 2 tablespoons of tomato sauce/gelatin. Place a layer of eggplant on top and more tomato sauce/gelatin. Continue layering until you finish the vegetables. (Don’t worry if you have a few pieces left over.)
6. If you have any remaining tomato sauce/gelatin, mix with the rest of the tomato sauce form the can and pour on top of the vegetables. Give it a good shake to disperse sauce and cover up with the plastic wrap. Refrigerate to set, at least 4 hours, but great for making a day or two in advance.
7. When you are ready to serve. Open the plastic wrap and invert it onto a cutting board. Slice however thick you like but too thin may fall apart. I suggest 1 1/2″ wide.
8. Lay it on a plate and drizzle with balsamic reduction and extra virgin olive oil.
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This is another one on the list to make. So many great veggies in there.
Wow, this veggie dish looks fantastic…I’ll definitely try it, such a great presentation…yummie! By the way, thank you for visiting my site 🙂
It looks amazing. I am very interested in trying out this recipe. Thanks for sharing!
I don’t think I’ve ever asked this, but since your post mentions him, what do you think of Mark Bittman? I really love How to Cook Everything when I am flailing with frustration, but I’ve had a number of dud dinners come out of it–thoughts?
The first time I used a recipe from a book was from a book on advertising when I was doing my MBA.. There was a pressure cooker ad for a case wheich had a recipe of a chicken curry. I stopped studying and went to the kitchen and made the curry! This must’ve been in ’96
EMC, it’s funny you ask that because I bought so many books when I was first in culinary school, but with classes from around 8am to noon every morning, and then an externship from 1pm to around 11pm each night, I never got around to using any of the books till after culinary school. By then I had heard from so many in the culinary world how disappointing the book was, that I never used it. It just sits on my shelf.
Lon says he’s watched him on TV several times and notices how other chefs make fun of him because he doesn’t know what he’s doing.
I really wonder how he got to where he did…
wow – that is one of the prettiest terrines i’ve ever seen!
Bittman’s refrigerator roll cookies are super good.
terrines are such an attraction creation, and this one’s no exception. i think the components are marvelous, and the little drizzle of sauce makes for the perfect presentation!
Kiss my spatula, me and my terrine are blushing!
Kasi, funny, I”m not a big fan of refrigerator cookies in general but maybe I haven’t had the right ones yet.
Grace, I agree and love terrines. They’re worth the extra work.
Absolutely beautiful. I love the layers of colors in the terrine. The traditional French veggie terrine is very different made with heavy cream and a gelling agent. This looks so tempting and very healthy!
I just saw this after leaving my last comment…as we are responsible for the staters on the London trip I’m going to give this a go. It will be ideal as I can make it ahead of time, it totally different & will fit in perfectly with Fish Pie as the main course, so thank you!
One question, did you serve it with Italian bread?
Jackie, I’ve seen the French Veggie Terrine but never tried one. Thanks for the reminder…time to get me some.
Lesley, I did not serve it with Italian bread but I think that would be the perfect way to serve it. Don’t forget to send me pictures!
soo healthy!! wow!! i shud try this some time sooner! 🙂
cheers!
Just a quick suggestion: if you’re making this to serve a vegetarian, try substituing the gelatin with agar agar.
Melissa, great suggestion. I’ve eaten stuff with agar agar but never made anything with it. I’m now curious and want to try it out. Is it easy to use?
It really is – from what I’ve read about gelatin sheets (I’ve never used), it’s even easier. You just have to figure out the correct ratio based on whether you get powder or flakes.
What a great idea. We all know that the regular ratatouille does not look so great as yours. Thanks for sharing your idea with us.
Melissa, I’m definitely going to try agar agar when we get back.
Thanks Joanna!
agar agar is the perfect gelling agent for strict vegetarians.
Check out my agar recipes (both savory and sweet) at http://www.phamfatale.com/cat_268/tag_agar-agar/
Looks divine could one add some mozzarella cheese in between the layers. will try anyway.
Looks divine will try it. could one add sliced mozzarella cheese between the layers you think.??