Grilled Vegetable Terrine With Sun Dried Tomato Oil

Directions

1. STEP ONE: In a saucepan, heat the chicken stock till boiling, add in the gelatin packet, and stir. Add in half the basil; remove from heat, cover, and set aside.
2. 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-dry tomatoes) on a wire rack on a sheet pan. Season with salt and freshly grnd pepper. Brush liberally with good quality extra virgin olive oil and grill. After grilling, return to wire rack to cold. Sprinkle rest of basil over them at this time.
3. 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 minced sun-dry tomatoes. In between each layer pour some of the basil-gelatin mix.
4. 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. Refrigeratefor several hrs. STEP FOUR: Invert onto a cutting board and slice with an electric knife for best results. Garnish with a drizzle of sun-dry tomato oil and a basil leaf.