Terrines like this are not hard to make and almost any vegetable can be used. The cooking of the vegetables are somewhat time consuming but is pretty brainless. Don't forget to season all your vegetables. Your terrine will taste pretty bland otherwise. I used a Crueset terrine mold and sprayed it with a little non-stick. You could alternatively line the mold with plastic wrap. You must weigh down your terrine in order to eliminate air pockets. Also, I like to get it in the fridge for a good twenty four hours.
I unmolded the terrine by inverting the terrine onto a sheet tray and blow torching the mold until the terrine released. I have found using an electric slicer yields the cleanest slice.
The tomato water was made by pureeing two cans of tomatoes and straining the puree through cheesecloth and a fine chinois. The resulting "water" is then heated and the bloomed gelatin is added. I guess you could use any kind of prepared stock/broth from your local food store if you wanted to save yourself a step. Don't get the really awful tasting salty kind and don't skip the gelatin addition.
1 pound of Eggplant, Zucchini, Summer Squash
1 head Garlic- Roasted
2 Red Peppers- Roasted
2 cups Tomato Water extracted from 2-16 ounce cans of San Marzano Tomatoes
6 sheets of Gelatin
Salt and Pepper
I served this as a side dish for Thanksgiving with family at the Inn. In the restaurant, we would have served it with some baby greens, olive oil, aged balsamic and some goat cheese.