Nut-Free Vegetable Terrine
Experience a burst of vibrant flavors and textures with this Nut-Free Vegetable Terrine—a visually stunning and healthy dish perfect for any occasion! This recipe features layers of colorful roasted vegetables, including red bell peppers, zucchini, eggplant, carrots, and yellow squash, complemented by sautéed spinach and infused with garlic and fresh thyme. Held together with a savory gelatin mixture made from vegetable stock, this terrine is free from nuts, making it an ideal option for those with allergies. With its make-ahead convenience and elegant presentation, this gluten-free and dairy-free dish is perfect for dinner parties, holiday feasts, or light appetizers. Serve it chilled or at room temperature for a unique, crowd-pleasing addition to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 whole Red bell peppers
- 2 medium Zucchini
- 1 large Eggplant
- 3 large Carrots
- 2 medium Yellow squash
- 200 grams Spinach leaves
- 3 tablespoons Olive oil
- 2 minced Garlic cloves
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 packets Gelatin
- 1.5 cups Vegetable stock
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Slice the red bell peppers, zucchini, eggplant, carrots, and yellow squash lengthwise into thin strips, about 1/4 inch thick.
Arrange the sliced vegetables in a single layer on the prepared baking sheets. Brush with olive oil and sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper.
Roast the vegetables in the oven for 20-25 minutes, flipping them halfway through, until they become tender and slightly caramelized. Remove from the oven and let them cool.
In a large skillet over medium heat, sauté the spinach leaves with 1 tablespoon of olive oil and the minced garlic until wilted, about 2-3 minutes. Remove from heat and set aside.
Prepare the gelatin by sprinkling the 2 packets over 1.5 cups of vegetable stock in a small saucepan. Allow it to bloom for 5 minutes, then gently heat the mixture over low heat until the gelatin fully dissolves. Remove from the heat and let it cool slightly.
Line a standard loaf pan (approximately 9x5 inches) with plastic wrap, leaving some overhang to easily lift the terrine later.
Begin assembling the terrine: lay a layer of roasted red bell peppers as the base, followed by a layer of zucchini, then eggplant, carrots, yellow squash, and sautéed spinach. Repeat the layers until the pan is full, pressing each layer gently with the back of a spoon to ensure an even and compact terrine.
Slowly pour the cooled gelatin mixture over the layered vegetables, ensuring it seeps through all the layers evenly. Tap the pan gently on the counter to remove any air bubbles.
Fold the overhanging plastic wrap over the top of the terrine and place a smaller loaf pan or heavy object on top to weigh it down. Refrigerate for at least 6 hours, or overnight, to set.
Once set, carefully remove the terrine from the pan using the plastic wrap. Peel off the wrap and slice the terrine into 1-inch thick slices with a sharp knife. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8124 mg | 353% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 93.2 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6498 mg | 138% | |
*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.
