Low Sodium Vegetable Terrine
Elevate your appetizer game with this stunning Low Sodium Vegetable Terrine, a vibrant, guilt-free option that showcases layers of roasted zucchini, yellow squash, eggplant, spinach, roasted red peppers, and juicy cherry tomatoes. Perfectly seasoned with fresh thyme, garlic, and a touch of black pepper, this terrine offers a flavor-packed bite without the extra sodium. Bound with unsalted gelatin and low-sodium vegetable stock, it achieves a delicate and refreshing texture ideal for serving chilled. Easy to prepare ahead, this visually striking dish makes an elegant centerpiece for brunches, dinner parties, or healthy meal prep. Indulge in the colorful flavors of fresh veggies with this wholesome and heart-healthy recipe!
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Recipe Information
Ingredients
- 2 medium, thinly sliced lengthwise Zucchini
- 2 medium, thinly sliced lengthwise Yellow squash
- 2 large, roasted and peeled Red bell peppers
- 1 medium, thinly sliced lengthwise Eggplant
- 2 cups, fresh Spinach
- 1 cup, halved Cherry tomatoes
- 2 packages Unsalted gelatin powder
- 2 cups Vegetable stock (low sodium)
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 1 teaspoon, chopped Fresh thyme
- 0.5 teaspoon, freshly ground Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Toss the zucchini, yellow squash, and eggplant slices with 1 tablespoon of olive oil. Arrange them on a baking sheet and roast in the oven for 12-15 minutes, or until they are tender and lightly golden. Remove and let them cool.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and spinach, cooking until the spinach is wilted. Set aside.
In a small saucepan, heat the low-sodium vegetable stock until it is warm but not boiling. Sprinkle the gelatin over the stock and whisk until fully dissolved.
Line a 9x5-inch loaf pan with plastic wrap, leaving enough overhang to cover the top once filled.
Begin layering your vegetables in the pan, starting with a layer of zucchini slices, followed by yellow squash, eggplant, spinach, roasted red peppers (cut to fit the pan), and cherry tomatoes. Sprinkle each layer with a small pinch of thyme and black pepper as you go.
Once the layers are complete, pour the gelatin-stock mixture over the vegetables, ensuring it seeps into all the crevices. Gently press down on the layers with a spatula to compact them.
Fold the plastic wrap over the top to cover the terrine. Place a slightly smaller loaf pan or a flat object on top of the terrine and weigh it down with cans or a heavy object to compress the layers.
Refrigerate the terrine for at least 4 hours, or preferably overnight, to allow it to set completely.
When ready to serve, carefully lift the terrine out of the pan using the plastic wrap overhang. Peel back the wrap and invert the terrine onto a serving platter.
Cut into slices with a sharp knife and serve chilled. Enjoy your flavorful, low-sodium vegetable terrine!
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4703 mg | 204% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 75.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4534 mg | 96% | |
*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.
