Heart-Healthy Vegetable Terrine
Elevate your meal with this stunning Heart-Healthy Vegetable Terrine, a vibrant, nutrient-packed dish that’s as pleasing to the eyes as it is to the palate. Featuring layers of roasted zucchini, carrots, red bell peppers, and a flavorful spinach and parsley mixture, this terrine is bound together by a light agar-agar and low-sodium vegetable stock. Perfect for vegetarians or anyone seeking heart-friendly recipes, this dish is low in fat, high in vitamins, and free from cholesterol. The silky texture and vibrant colors create an elegant presentation ideal for dinner parties or weeknight meals. Refrigerated overnight for easy slicing, serve this terrine chilled with a zesty drizzle of lemon juice for a refreshing finish.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Carrots
- 2 medium Red bell peppers
- 150 grams Spinach leaves
- 250 ml Low-sodium vegetable stock
- 2 teaspoons Agar-agar powder
- 2 tablespoons Fresh parsley
- 2 cloves Garlic
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Thinly slice the zucchini, carrots, and red bell peppers lengthwise into even strips, keeping them about 1/8-inch thick.
Lightly spray the parchment-lined baking sheet with non-stick cooking spray. Arrange the vegetable strips in a single layer and roast for 10-12 minutes until slightly tender but not fully cooked. Remove from the oven and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach leaves to the skillet and cook until wilted, about 3-4 minutes. Remove from heat, drain any excess liquid, and stir in the chopped parsley. Season with a small pinch of salt and pepper (optional).
In a saucepan, bring the low-sodium vegetable stock to a simmer over medium heat. Whisk in the agar-agar powder and cook for 2-3 minutes, stirring continuously, until the agar-agar fully dissolves. Remove from heat.
Spray a 9x5-inch loaf pan lightly with non-stick cooking spray. Begin layering the roasted vegetables and spinach mixture into the pan, alternating colors for a visually appealing effect.
Pour the agar-agar and vegetable stock mixture evenly over the layered vegetables, making sure it seeps into all the layers.
Use a spatula to gently press down the layers to compress the terrine. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
When ready to serve, run a knife around the edges and carefully invert the terrine onto a serving platter. Slice into even portions and drizzle with a bit of lemon juice for brightness, if desired.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 44.7 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2875 mg | 61% | |
*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.
