Vegetable Terrine
Elevate your appetizer or light entree game with this stunning Vegetable Terrine—an elegant and colorful dish that showcases layers of roasted eggplant, red bell pepper, zucchini, asparagus, and carrot, all complemented by a creamy ricotta-based filling infused with garlic, Parmesan, and fresh basil. Perfectly set with gelatin for a sliceable, visually impressive presentation, this terrine is a feast for the eyes and the palate. Ideal for dinner parties or special occasions, it combines savory depth with a vibrant medley of textures. Serve chilled for a refreshing yet indulgent treat that's as impressive as it is delicious. Keywords: vegetable terrine recipe, colorful appetizer, ricotta filling, roasted vegetable terrine, elegant dinner party dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Eggplant, medium
- 1 Red bell pepper
- 1 Zucchini, medium
- 1 Carrot, medium
- 8 Asparagus spears
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Garlic clove, minced
- 1 cup Ricotta cheese
- 2 Eggs
- 2 tablespoons Fresh basil, chopped
- 1 package Gelatin
- 0.5 cup Water
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant, red bell pepper, zucchini, and carrot lengthwise into thin strips.
In a large bowl, toss the vegetable slices with olive oil, salt, and black pepper.
Arrange the vegetables on a baking sheet and roast them in the oven for about 20-25 minutes, until tender but not overly soft.
While the vegetables are roasting, blanch the asparagus spears in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process.
In a medium bowl, mix the minced garlic, ricotta cheese, eggs, and fresh basil until well combined.
In a small saucepan, sprinkle the gelatin over the water and let it sit for about 5 minutes. Heat gently until the gelatin dissolves completely, then allow to cool slightly.
Stir the gelatin mixture into the ricotta mixture, then mix in the grated Parmesan cheese.
Line a loaf pan with plastic wrap, leaving enough overhang to cover the top later.
Begin layering roasted vegetables in the bottom of the pan. Alternate layers with the ricotta mixture, finishing with a layer of vegetables.
Fold the plastic wrap over the top to seal.
Place a heavy weight on top of the terrine (such as cans or a small skillet) and refrigerate for at least 4 hours or until set.
To serve, unwrap the terrine and invert onto a serving platter. Slice carefully and serve chilled.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 25.4 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1776 mg | 137% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2982 mg | 63% | |
*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.
