INGREDIENTS

INSTRUCTIONS

STEP ONE: In a saucepan, heat the chicken stock 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.  Recipe By     :
Suzy Crofton of Montparnasse, Naperville, IL  From:                    
Date:  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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