Pressed Grilled Vegetable Terrine

The following recipe can be used as a blueprint for similar terrines. Replace, for example, the aubergines with cooked and well-drained asparagus or green beans, and the peppers with cooked artichoke fonds.

Mushrooms, I’ve found, are difficult in terrines. However thoroughly they have been dried after cooking, when pressed and left they eventually release liquid and spoil the texture and appearance of the finished dish.


  • 2 large aubergines
  • 4 courgettes
  • 4 red peppers
  • 2 yellow peppers
  • extra-virgin olive oil
  • 1 leaf of gelatine, softened in cold water and then dissolved in 140 mls (½ pint) well-seasoned vegetable stock


Slice the aubergines and courgettes lengthways. Quarter the peppers, and remove the seeds and pith. Brush the vegetables lightly with oil, and bake in the oven until tender, or cook on a griddle or under a grill. The peppers should be charred, and then, when cool enough to handle, skinned. Layer the vegetables in a loaf tin or terrine. Pour on enough vegetable stock just to cover, and let the vegetables absorb it for 20 to 30 minutes. Then cover the terrine with clingfilm, and drain off most of the excess liquid. Refrigerate overnight, turn out, slice, and serve with a herb vinaigrette, or a mint, yoghurt, shallot and cucumber sauce.