Ratatouille Terrine
Elevate your next gathering with this stunning Ratatouille Terrine, a show-stopping blend of roasted Mediterranean vegetables carefully layered into a vibrant, flavorful masterpiece. Featuring tender eggplant, zucchini, bell peppers, and roma tomatoes, this dish is infused with the aromatic essence of garlic, thyme, and fresh basil. Roasted to perfection and pressed overnight for a beautifully compact texture, this terrine is finished with a drizzle of balsamic vinegar for a tangy touch. Whether served chilled or at room temperature, it’s a feast for both the eyes and the palate—ideal as a light vegetarian main course or an elegant appetizer. With its bold colors and healthy ingredients, this recipe is perfect for entertaining or savoring on a leisurely afternoon. Keywords: roasted vegetables, ratatouille terrine, vegetarian recipes, Mediterranean cuisine, healthy appetizers, make-ahead recipes.
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 3 medium Roma tomatoes
- 1 medium Onion
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Fresh thyme
- 10 leaves Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Balsamic vinegar
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant, zucchini, roma tomatoes, and onion into thin, even rounds about 1/4 inch thick. Deseed the red and yellow bell peppers and cut them into similar thin strips.
Brush two large baking trays with 1 tablespoon of olive oil each. Arrange the sliced vegetables in a single layer on the trays.
Mince the garlic and sprinkle it evenly over the vegetables. Drizzle 1 tablespoon of olive oil over everything and season with salt, black pepper, and fresh thyme.
Roast the vegetables in the preheated oven for 20-25 minutes, until they are soft and slightly caramelized on the edges. Rotate the trays halfway through to ensure even cooking.
Line a loaf pan (approximately 9x5 inches) with parchment paper, leaving some paper overhanging on the edges for easy removal later.
Begin layering the roasted vegetables in the prepared pan, starting with a base layer of eggplant. Follow with layers of zucchini, onion, red bell pepper, yellow bell pepper, and tomato. Repeat until all the vegetables are used up, pressing down lightly after each layer.
Tuck fresh basil leaves sporadically within the layers for added flavor.
Once the layers are complete, cover the terrine with a piece of parchment paper and place a light weight (such as a wrapped can) on top to press the layers together. Refrigerate for at least 4 hours, or overnight for best results.
Before serving, remove the weight and carefully lift the terrine out of the pan using the overhanging parchment paper.
Slice the terrine into thick portions and drizzle lightly with balsamic vinegar. Serve cold or at room temperature as an appetizer or light main dish.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6880 mg | 299% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 68.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3955 mg | 84% | |
*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.
