Vegetables in Aspic

Name: Vegetables in Aspic (Aspic de légumes frais avec son coulis de poivrons doux)
Prep time: 3 h
Total time: 3 h
Yield: For four people
Cuisine: French
Ingredients: 1 sweet red pepper; 1 fresh white onion weighing 150 g (5½ oz); 200 g (7 oz) courgettes; 200 g (7 oz) asparagus; 1 medium-sized clove of garlic; 4 sprigs of basil; 1 tomato weighing 100 g (3½ oz); 1 medium-sized clove of garlic; 200 g (7 oz) carrots; 100 g (3½ oz) French beans or shelled petits pois; 2 artichokes weighing 200 g (7 oz) each preferably the small purple kind; 200 g (7 oz) white turnips; 100 g (3½ oz) French beans or shelled petits pois; salt, pepper; 1 bouquet garni made up of a piece of celery, a sprig of thyme, half a bayleaf and 4 sprigs of parsley, tied with a thread; 1 bouquet garni made up of a piece of celery, a sprig of thyme, half a bayleaf and 4 sprigs of parsley, tied with a thread; 1 bouquet garni made up of a piece of celery, a sprig of thyme, half a bayleaf and 4 sprigs of parsley, tied with a thread; 1 bouquet garni made up of a piece of celery, a sprig of thyme, half a bayleaf and 4 sprigs of parsley, tied with a thread; salt, pepper; 2 tablespoons olive oil; 750 ml (1¼ pints) aspic (made with aspic powder mixed to the strength recommended on the packet or, in France, bought ready-made from a charcuterie); 1 bouquet garni made up of a piece of celery, a sprig of thyme, half a bayleaf and 4 sprigs of parsley, tied with a thread