Dairy-Free Vegetable Terrine
Elevate your appetizer game with this stunning Dairy-Free Vegetable Terrine, a vibrant and elegant dish that showcases layers of roasted zucchini, red bell peppers, eggplant, and carrots, seasoned with fragrant garlic, parsley, and thyme. This plant-based recipe embraces a silky agar-agar vegetable stock base to hold the terrine together, creating a beautifully set masterpiece that’s both visually appealing and deliciously fresh. Perfect for vegans and anyone avoiding dairy, this healthy, gluten-free dish can be served chilled or at room temperature, making it ideal for parties, potlucks, or an elevated first course. Serve with a side of crisp greens like arugula or spinach for a complete culinary experience. With just 30 minutes of easy prep and 45 minutes of cooking, this vegetable terrine is a celebration of wholesome ingredients that will impress your guests and become a standout recipe in your rotation!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Red bell peppers
- 1 medium Eggplant
- 2 large Carrots
- 3 tablespoons Olive oil
- 2 minced Garlic cloves
- 3 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme
- 2 teaspoons Agar-agar powder
- 1.5 cups Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Greens for serving (optional, e.g., arugula or spinach)
Instructions
Preheat your oven to 400°F (200°C).
Wash and slice the zucchini, red bell peppers, eggplant, and carrots lengthwise into thin strips (about 1/4-inch thick).
Line a baking sheet with parchment paper. Place the sliced vegetables on the sheet in a single layer and drizzle with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper.
Roast the vegetables in the oven for 20-25 minutes until tender and lightly browned. Remove and let them cool slightly.
While the vegetables cool, prepare the agar-agar mixture. In a small saucepan, bring the vegetable stock to a boil, then reduce to a simmer. Add the minced garlic, agar-agar powder, salt, and pepper. Whisk continuously for about 3 minutes until the agar-agar is fully dissolved. Remove from heat.
Lightly grease a terrine mold or loaf pan with the remaining 1 tablespoon of olive oil. Line the bottom with parchment paper for easier removal.
Begin layering the roasted vegetables in the mold, starting with zucchini. Add a layer of roasted red bell peppers, followed by eggplant, and then carrots. Sprinkle a little parsley and thyme between layers for added flavor.
As you layer, pour a small amount of the agar-agar mixture evenly over each layer of vegetables. Repeat this process until all the vegetables are used, finishing with a final layer of agar-agar on top.
Gently press down on the layers with the back of a spoon or spatula to compact the terrine.
Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until fully set.
To serve, carefully run a knife around the edges of the terrine to loosen it. Invert the mold onto a serving platter and slice into portions using a sharp knife. Serve chilled or at room temperature, optionally with fresh greens on the side.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7683 mg | 334% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 70.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4335 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
