Low Fat Vegetable Terrine
Delight your taste buds with this vibrant and healthy Low Fat Vegetable Terrine, a stunning dish that's as visually impressive as it is nutritious. Packed with layers of colorful zucchini, carrots, bell peppers, green beans, and baby spinach, this recipe is not only low in fat but also brimming with wholesome flavor. The vegetables are lightly blanched to maintain their fresh taste and vibrant color, then artfully layered in a loaf pan and set with a subtly seasoned, gelatin-infused vegetable broth. Perfect as a refreshing appetizer or a light main dish, the terrine is served chilled, showcasing a mosaic of garden-fresh ingredients in every slice. Whether you're hosting a dinner party or meal-prepping a guilt-free dish, this elegant and easy-to-make vegetable terrine is sure to impress!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Carrot
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 4 cups Baby spinach
- 1 cup Green beans
- 2 cups Low-sodium vegetable broth
- 2 tablespoons Powdered gelatin (unflavored)
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a 9x5-inch loaf pan with plastic wrap, leaving extra overhang for easy removal later.
Slice the zucchini and carrots lengthwise into thin strips using a mandoline slicer or vegetable peeler. Cut the red and yellow bell peppers into wide strips. Trim the green beans to about 4-inch lengths.
Fill a large pot with water and bring it to a boil. Blanch each vegetable (zucchini, carrots, bell peppers, spinach, and green beans) separately for 1-2 minutes until slightly tender but still vibrant. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat them dry with paper towels.
In a small saucepan, heat the vegetable broth over medium heat. Mince the garlic and add it to the broth, along with the salt, black pepper, and parsley. Simmer gently for 2-3 minutes to infuse the broth with flavor.
Sprinkle the gelatin over 1/4 cup of cold water in a small bowl to bloom for 5 minutes. Once bloomed, add the gelatin to the warm broth and stir until completely dissolved.
Begin assembling the terrine: Lay the blanched vegetables in alternating layers in the prepared loaf pan, pressing each layer down gently to create a compact terrine. Arrange them in a visually appealing manner for colorful cross-sections when sliced.
Pour the gelatin-infused broth over the layered vegetables, allowing it to fill any gaps. Tap the pan lightly on the countertop to remove air bubbles and ensure the broth distributes evenly.
Fold the plastic wrap over the terrine to cover the top. Place a slightly smaller loaf pan (or a piece of cardboard wrapped in foil) on top of the terrine and weigh it down with canned goods or a heavy object to compress the layers.
Chill the terrine in the refrigerator for at least 6 hours, preferably overnight, to allow it to set completely.
When ready to serve, gently lift the terrine out of the pan using the plastic wrap overhang. Unwrap and slice into even portions with a sharp knife. Serve cold as an appetizer or light main dish.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 43.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2770 mg | 59% | |
*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.
