Bob's Grilled Vegetable Terrine

Discover the vibrant flavors of "Bob’s Grilled Vegetable Terrine," a stunningly colorful dish perfect for special occasions or everyday elegance. This layered masterpiece combines smoky grilled eggplant, zucchini, and sweet red and yellow bell peppers with creamy goat cheese and aromatic fresh basil. Infused with a zesty garlic-balsamic drizzle, each slice bursts with Mediterranean flair. Crafted in a loaf pan and chilled for easy slicing, this eye-catching terrine is as visually impressive as it is delicious. Ideal served cold or at room temperature, it's a versatile centerpiece for summer gatherings, brunches, or vegetarian feasts. Pair it with crusty bread or a crisp salad for a sensational flavor experience.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 large Eggplant
• 2 medium Zucchini
• 3 large Red bell peppers
• 2 large Yellow bell peppers
• 200 grams Goat cheese
• 15 leaves Fresh basil leaves
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 teaspoons Balsamic vinegar
• 2 cloves Garlic
• 1 roll Plastic wrap

Directions

Step 1

Preheat a grill or grill pan over medium-high heat.

Step 2

Slice the eggplant and zucchinis lengthwise into 0.5 cm (1/4 inch) thick strips.

Step 3

Cut the red and yellow bell peppers in half, remove the seeds and core, and flatten them slightly.

Step 4

Brush all the vegetables with olive oil on both sides and sprinkle with a pinch of salt and pepper.

Step 5

Grill the eggplant, zucchinis, and bell peppers for 2-3 minutes per side, until tender and lightly charred. Set aside to cool slightly.

Step 6

Line a loaf pan or terrine mold with plastic wrap, leaving extra hanging over the edges for wrapping later. Ensure the wrap is smooth and free of wrinkles.

Step 7

Finely mince the garlic and mix it with the balsamic vinegar and a tablespoon of olive oil.

Step 8

Spread a layer of grilled eggplant at the bottom of the pan, followed by a layer of goat cheese (crumble or spread it evenly), and a few basil leaves. Drizzle sparingly with the garlic-balsamic mixture.

Step 9

Repeat the layering with zucchini, bell peppers, goat cheese, and basil, alternating the vegetables to create a colorful pattern. Press each layer down gently to eliminate air pockets.

Step 10

Continue layering until the loaf pan is full, ending with a vegetable layer.

Step 11

Fold the overhanging plastic wrap over the top and press lightly. Place a weighted object (such as canned goods) on top to compress the terrine, ensuring it holds its shape.

Step 12

Refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the terrine to set.

Step 13

When ready to serve, carefully unwrap the terrine and invert it onto a serving platter. Remove the plastic wrap.

Step 14

Slice the terrine into even slices with a sharp knife. Serve cold or at room temperature, accompanied by crusty bread or a light salad.

Nutrition Facts

Serving size	(2433.3g)

Amount per serving	% Daily Value*
Calories	1707.4

Total Fat 107.2g	0%
Saturated Fat 49.7g	0%
Polyunsaturated Fat 4.8g
Cholesterol 157.1mg	0%
Sodium 7809.5mg	0%
Total Carbohydrate 127.8g	0%
Dietary Fiber 38.0g	0%
Total Sugars 87.1g
Protein 63.2g	0%

Vitamin D 0IU	0%
Calcium 509.9mg	0%
Iron 12.8mg	0%
Potassium 4452.6mg	0%

*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.

Source of Calories

Fat: 55.8%

Protein: 14.6%

Carbs: 29.6%