Vegetarian Terrine
Elevate your next meal with this stunning Vegetarian Terrine, a feast for both the eyes and the palate! This vibrant dish layers roasted red bell peppers, zucchini, and eggplant with creamy goat and cream cheese, wilted baby spinach, and a delicate gelatin base infused with savory vegetable stock. Perfectly seasoned with garlic, thyme, and olive oil, each bite delivers a harmonious blend of textures and flavors. The terrine is carefully assembled, chilled to perfection, and sliced into beautiful servings, making it an elegant centerpiece for any occasion. Ideal as a make-ahead appetizer or light vegetarian main, this recipe offers a delightful medley of fresh, wholesome ingredients in every colorful slice.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 1 large zucchini
- 1 medium eggplant
- 150 grams baby spinach
- 150 grams goat cheese
- 100 grams cream cheese
- 1 minced garlic clove
- 2 tablespoons olive oil
- 1 teaspoon thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon gelatin powder (vegetarian)
- 100 ml vegetable stock
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Slice the red bell peppers, zucchini, and eggplant lengthwise into thin strips about 1/4 inch thick. Brush them lightly with olive oil and sprinkle with a pinch of salt and black pepper.
Roast the vegetables on the prepared baking sheet for 20 minutes, flipping them halfway through. Remove and let cool.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the baby spinach and cook until wilted. Remove from heat and let cool.
In a bowl, mix the goat cheese, cream cheese, thyme leaves, and a pinch of salt and pepper until smooth.
Dissolve the gelatin powder in the warm vegetable stock and let it bloom for 5 minutes. Heat gently until the gelatin is fully dissolved. Allow to cool slightly before proceeding.
Line a loaf pan with plastic wrap, leaving extra hanging over the sides. Begin layering the terrine by laying a neat layer of roasted red bell peppers at the bottom of the pan.
Spread a third of the cheese mixture over the bell peppers. Follow with a layer of zucchini, half the spinach mixture, and a drizzle of the gelatin mixture. Repeat the layers with eggplant, more cheese, and the remaining spinach mixture, ensuring each layer is pressed gently but firmly.
Finish with a final layer of roasted vegetables, smoothing the top. Wrap the plastic wrap tightly over the terrine and place a weight (like canned goods) on top to compress the layers.
Refrigerate the terrine for at least 6 hours, or preferably overnight, to set completely.
When ready to serve, carefully unwrap the plastic wrap and invert the terrine onto a serving platter. Slice into thick slices and serve cold as an appetizer or main.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 53.7 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3721 mg | 79% | |
*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.
