Grilled Medeterranean Vegatable Terrine

Broil the bell peppers skin side up until blackened. Transfer to a bowl and cover with plate. Leave to cool. Arrange eggplant and zucchini on separate baking sheets. Brush them with olive oil and broil, turning occasionally, until tender and golden.

Heat 4 TBS of the Olive Oil in a frying pan and add the onions, raisins, tomato puree and red wine vinegar. Cook on medium low heat until soft and syrupy. Remove from heat and let cool.

Lightly oil an 8 cup terrine and line with cling film, with a generous overhang.

Put the tomato juice in a saucepan and sprinkle over the gelatin. Dissolve gently over low heat, stirring.

Remove bell peppers from bowl and rub off as much of the charred skin as possible. Layer the red peppers into the terrine. Pour over enough tomato juice to barely cover. Continue layering egg plant, onion mixture, zucchini and yellow peppers adding tomato juice to each layer. Continue until all the vegetables are used up. Finish with any remaining tomato juice.

Tap the terrine to distribute juice. Cover with overhanging cling film and refrigerate until set.

Wisk together the dressing ingredients.

Remove the cling film from the top of the terrine, place inverted plate over terrine top and flip the terrine and plate over. Unmold terrine and remove cling film. Serve in slices, drizzled with dressing. Garnish with basil leaves.