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🍽️ Colorful Vegetable Terrine with Egg

156 kcal · 30 min · 4 servings

Ingredients

• 2 large bell peppers (red and yellow)
• 1 tbsp olive oil
• salt
• pepper from the mill
• 20 green beans
• 10 thinner asparagus spears
• 1 zucchini
• 6 eggs
• 500 ml chicken broth
• 16 g white gelatin (8 sheets)

Instructions

1. 1. Wash the peppers and remove the stem area.
2. 2. Cut the peppers in half and remove the seeds.
3. 3. Remove the white inner membrane of the pepper skin.
4. 4. Brush the pepper pieces with some oil.
5. 5. Season the peppers with salt and pepper.
6. 6. Place the peppers on an oiled baking sheet.
7. 7. Preheat the oven to 250 degrees Celsius.
8. 8. Roast the peppers in the oven until the skin blisters and turns dark.
9. 9. Remove the peppers from the oven and let them cool down briefly.
10. 10. Peel the roasted skin off the peppers.
11. 11. Wash and trim the beans.
12. 12. Bring water to a boil and add salt.
13. 13. Cook the beans in the salted water for about 8 minutes.
14. 14. Drain the beans and rinse them with cold water.
15. 15. Let the beans drain well.
16. 16. Peel the asparagus and cut off the tough ends.
17. 17. Cook the asparagus in salted water for about 15 minutes.
18. 18. Drain the asparagus and shock it with cold water.
19. 19. Let the asparagus drain.
20. 20. Wash and trim the zucchini.
21. 21. Cut the zucchini into longitudinal slices about 5 millimeters thick.
22. 22. Blanch the zucchini slices in boiling salted water for 2 minutes.
23. 23. Drain the zucchini and shock it with cold water.
24. 24. Let the zucchini drain.
25. 25. Boil the eggs hard for about 10 minutes.
26. 26. Shock the boiled eggs with cold water.
27. 27. Let the eggs cool down.
28. 28. Peel the cooled eggs.
29. 29. Cut the eggs in half lengthwise.
30. 30. Soak the gelatin in cold water.
31. 31. Line a mold with cling film so that it overhangs.
32. 32. Place the red pepper pieces in the mold first.
33. 33. Add a layer of beans.
34. 34. Add a layer of asparagus.
35. 35. Add a layer of yellow peppers.
36. 36. Place the halved eggs in the mold.
37. 37. Finish the layering with the zucchini slices.
38. 38. Squeeze out the soaked gelatin.
39. 39. Dissolve the gelatin in 4 tablespoons of chicken broth in a small saucepan over low heat.
40. 40. Stir the dissolved gelatin with the remaining broth.
41. 41. Pour the broth over the vegetables in the mold.
42. 42. Cover the mold with the overhanging film.
43. 43. Place the mold in the refrigerator for 12 hours.
44. 44. Unmold the terrine for serving.
45. 45. Slice the terrine.

Nutrition per serving

• kcal: 156
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 5 g