GRILLED VEGETABLE TERRINE Impress your guests with a colorful layered terrine using a mixture of Mediterranean vegetables. 2 large red bell peppers, quartered, cored and seeded 2 large yellow bell peppers, quartered, cored and seeded 1 large eggplant, sliced lengthwise 2 large zucchini, sliced lengthwise 6 tablespoons olive oil 1 large red onion, thinly sliced 1/2 cup raisins 1 tablespoon tomato paste 1 tablespoon red wine vinegar 1 2/3 cups tomato juice 2 tablespoons agar-agar Fresh basil leaves, to garnish FOR THE DRESSING 6 tablespoons olive oil 2 tablespoons red wine vinegar Salt and freshly ground black pepper

Place the peppers skin side up under a hot broiler until blackened. Put in a bowl. Cover.

Arrange the eggplant and zucchini slices on separate baking sheets. Brush them with oil and cook under the broiler.

Heat the remaining olive oil in a frying pan. Add the onion, raisins, tomato paste and red wine vinegar. Cook until soft.

Line a 7 1/2-cup terrine with plastic wrap.

Pour half the tomato juice into a saucepan. Sprinkle with the agar-agar. Dissolve over low heat.

Layer the red peppers in the terrine and cover with some of the tomato juice and agar-agar. Add the eggplant, zucchini, yellow peppers and onion mixture.
Pour tomato juice over each layer of vegetables and finish with another layer of red peppers.

Add the remaining tomato juice to any left in the pan and pour into the terrine. Give the terrine a sharp tap to disperse the juice. Cover and chill in the refrigerator until set.

To make the dressing, whisk together the oil and vinegar. Season with salt and pepper.

Turn out the terrine and remove the plastic wrap. Serve in thick slices, drizzled with dressing. Garnish with basil leaves.

Serves 6.

[Best-Ever Vegetarian, Linda Fraser]