Grilled Vegetable Terrine With Sun-Dried Tomato Oil

3/4 cup broth
1 packet gelatin
1 bunch basil
2 zucchini
1 eggplant
2 yellow squash
8 shiitake mushrooms
2 red bell peppers, roast, peel, seed
2 yellow bell peppers, roast, peel, seed
4 artichoke hearts, cooked
8 sun-dried tomatoes, chopped,reserve oil

STEP ONE: In a saucepan, heat the broth until boiling, add the gelatin packet, and stir. Add half the basil; remove from heat, cover, and set aside.

STEP TWO: Slice the zucchini, eggplant, and yellow squash lengthwise in long, medium-thin slices. Remove stems from mushrooms. Place all the vegetables (except peppers and sun-dried tomatoes) on a wire rack on a sheet pan. Season with salt and freshly ground pepper. Brush liberally with good quality olive oil and grill. After grilling, return to wire rack to cool. Sprinkle rest of basil over them at this time.

STEP THREE: Line a terrine mold with plastic wrap, leaving some extra wrap hanging over the edges. Beginning with the yellow peppers, layer the vegetables to alternate color and texture. Slice artichoke hearts and layer in middle on top of mushrooms. Sprinkle with the chopped sun-dried tomatoes. In between each layer pour some of the basil-gelatin mixture. Finish the terrine with the yellow pepper and pour any remaining liquid on top. Cover terrine with the overhanging plastic and weight to compress the vegetables. Chill for several hours.

STEP FOUR: Invert onto a cutting board and slice with an electric knife for best results. Garnish with a drizzle of sun-dried tomato oil and a basil leaf.



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