Low Carb Vegetable Terrine
Elevate your vegetable game with this stunning Low Carb Vegetable Terrine, a feast for both the eyes and the palate. This vibrant, keto-friendly dish features layers of perfectly roasted zucchini, eggplant, and bell peppers, interwoven with a creamy herb-infused cream cheese mixture and fresh spinach leaves. Enhanced with aromatic garlic, parsley, and basil, this unique recipe combines flavors and textures in a show-stopping, low-carb presentation. Perfect for a light lunch, an elegant appetizer, or a crowd-pleasing centerpiece, this terrine is just as healthy as it is impressive. With a make-ahead feature and no-fuss preparation, it’s a must-try for any veggie lover seeking a beautiful yet simple culinary masterpiece.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 2 large Red bell pepper
- 2 large Yellow bell pepper
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Cream cheese
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh basil leaves
- 1 clove Garlic
- 1 packet Unflavored gelatin
- 2 tablespoons Water
- 1 cup Spinach leaves
Instructions
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Slice the zucchini and eggplant lengthwise into 1/4-inch thick slices. Halve the bell peppers and remove the seeds.
Arrange the zucchini, eggplant, and bell peppers on the prepared baking sheets. Brush both sides with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until softened and slightly caramelized. Remove from the oven and allow to cool.
In a medium-sized bowl, mix the cream cheese, chopped parsley, chopped basil, minced garlic, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until smooth and well combined.
In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it bloom for 3-5 minutes. Microwave the gelatin for about 10 seconds to dissolve it, then stir it into the cream cheese mixture.
Line a loaf pan (approximately 8x4 inches) with plastic wrap, leaving enough overhang to fully cover the terrine later.
Start assembling the terrine by layering the roasted vegetables and spinach leaves in the loaf pan. Begin with a layer of zucchini slices, followed by a thin layer of the cream cheese mixture, then add a layer of eggplant slices. Repeat this process, alternating with the roasted bell peppers and spinach, until all ingredients are used, finishing with a layer of vegetables.
Fold the overhanging plastic wrap over the top of the terrine to cover it completely. Place a small weight, such as a can, on top to compress the layers.
Refrigerate the terrine for at least 4 hours or overnight to set.
To serve, unwrap the terrine and invert it onto a serving plate. Slice into portions and enjoy this low-carb, beautifully layered vegetable dish.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 3471 mg | 151% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 69.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4125 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.
