Grilled vegetable terrine from Simple Nature: 150 New Recipes for Fresh, Healthy Dishes (page 336) by Alain Ducasse and Paule Neyrat

  • basil
  • tomatoes
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    The tomato confit needs to be made at least a day before. Refrigerate the finished dish for at least 8 hours before serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The tomato confit needs to be made at least a day before. Refrigerate the finished dish for at least 8 hours before serving.

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