Grilled Bell Pepper and Eggplant Terrine - Our Approach to Senior Living

Grilled Bell Pepper and Eggplant Terrine
Created by Executive Chef Stephen Stewart, CEC, CDM, CFPP TidePointe, A Classic Residence by Hyatt Serves 14
Ingredients: 1 pound eggplant—trimmed and sliced 1/3-inch thick 3 pounds red peppers 3 pounds yellow bell peppers 1/2 ounce gelatin 12 ounces vinaigrette 2 teaspoons salt 1/2 teaspoon black pepper Directions: Grill eggplant and peppers until eggplant is tender. Line a 3-pound terrine mold with plastic wrap. Trim the vegetables to fit the mold. Dissolve gelatin in the vinaigrette. Layer vegetables alternately with the vinaigrette to fill the mold. Sprinkle each layer with salt and pepper. Cover with plastic wrap. Cover the terrine with foil wrapped cardboard cut to fit inside the mold. Press the terrine with a brick or other heavy object and refrigerate for 8–10 hours before serving. The terrine, properly wrapped, can be stored under refrigeration for up to 7 days.
Nutritional Information: Per Serving (excluding unknown items): 160 Calories; 13g Fat (66.3% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 309mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 2-1/2 Fat; 0 Other Carbohydrates.
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