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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