Grilled Vegetable Terrine
Celebrate the vibrant flavors of summer with this stunning Grilled Vegetable Terrine—a show-stopping dish that’s as elegant as it is delicious. Layers of smoky grilled eggplant, zucchini, and sweet bell peppers are interwoven with a creamy, herb-infused goat cheese mixture, creating a beautiful mosaic of color and taste. Enhanced with fresh basil, parsley, and a subtle touch of garlic, this terrine is set with a hint of gelatin for the perfect sliceable texture. Best served chilled, it’s an ideal appetizer or light entrée for parties, picnics, or a refined al fresco meal. Bonus points for its make-ahead convenience and optional balsamic glaze garnish that elevates its flavor profile even further. Perfect for vegetarians and anyone seeking to impress their guests with a dish that looks as good as it tastes!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 2 Red bell peppers
- 2 Yellow bell peppers
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Goat cheese
- 0.25 cup Fresh basil leaves
- 0.25 cup Fresh parsley leaves
- 1 clove Garlic
- 1.5 teaspoons Gelatin powder
- 2 tablespoons Warm water
- 2 tablespoons Balsamic glaze (optional for garnish)
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the eggplant and zucchini lengthwise into 1/4-inch-thick slices. Remove the stems and seeds from the bell peppers and cut them into wide, flat pieces.
Brush the eggplant, zucchini, and bell peppers with 2 tablespoons of olive oil, and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Grill the vegetables in batches until tender and slightly charred, about 2–3 minutes per side. Remove from the grill and set aside to cool.
Line a loaf pan (approximately 9x5 inches) with plastic wrap, leaving enough overhang to cover the terrine later.
In a small bowl, dissolve the gelatin powder in warm water and let it sit for 5 minutes.
In a food processor, combine the goat cheese, fresh basil, parsley, garlic, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the dissolved gelatin and blend until smooth.
Begin assembling the terrine by layering the grilled vegetables into the loaf pan. Start with a layer of eggplant, followed by zucchini, red bell peppers, and yellow bell peppers. Spread a thin layer of the goat cheese mixture over the vegetables. Repeat the layering process until all the ingredients are used, ending with a vegetable layer on top.
Fold the excess plastic wrap over the top to cover the terrine completely. Place a flat object, such as a small cutting board, on top of the terrine, and weigh it down with something heavy (like cans or a cookbook).
Refrigerate the terrine for at least 6 hours, or overnight, to allow it to set completely.
When ready to serve, carefully unwrap the plastic wrap and invert the terrine onto a serving platter. Slice into 1-inch-thick portions and garnish with a drizzle of balsamic glaze, if desired.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 122 mg | 40% | |
| Sodium | 4019 mg | 175% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 66.8 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4121 mg | 88% | |
*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.
