Low Carb Vegetable Terrine

Elevate your appetizer game with this stunning Low Carb Vegetable Terrine, a feast for both the eyes and the palate. Layered with roasted zucchini, eggplant, vibrant bell peppers, and fresh spinach, this dish combines wholesome veggies with a velvety cream cheese filling infused with aromatic herbs and garlic. A touch of gelatin ensures the terrine holds its elegant shape, making it the perfect make-ahead dish for dinner parties or special occasions. Naturally low-carb and gluten-free, this recipe delivers bold flavor while keeping it light and nutritious. Slice into colorful layers of goodness and serve as a show-stopping starter or a light, summery main course!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 1 medium Eggplant
• 2 large Red bell pepper
• 2 large Yellow bell pepper
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 ounces Cream cheese
• 2 tablespoons Fresh parsley
• 2 tablespoons Fresh basil leaves
• 1 clove Garlic
• 1 packet Unflavored gelatin
• 2 tablespoons Water
• 1 cup Spinach leaves

Directions

Step 1

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Step 2

Slice the zucchini and eggplant lengthwise into 1/4-inch thick slices. Halve the bell peppers and remove the seeds.

Step 3

Arrange the zucchini, eggplant, and bell peppers on the prepared baking sheets. Brush both sides with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until softened and slightly caramelized. Remove from the oven and allow to cool.

Step 5

In a medium-sized bowl, mix the cream cheese, chopped parsley, chopped basil, minced garlic, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until smooth and well combined.

Step 6

In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it bloom for 3-5 minutes. Microwave the gelatin for about 10 seconds to dissolve it, then stir it into the cream cheese mixture.

Step 7

Line a loaf pan (approximately 8x4 inches) with plastic wrap, leaving enough overhang to fully cover the terrine later.

Step 8

Start assembling the terrine by layering the roasted vegetables and spinach leaves in the loaf pan. Begin with a layer of zucchini slices, followed by a thin layer of the cream cheese mixture, then add a layer of eggplant slices. Repeat this process, alternating with the roasted bell peppers and spinach, until all ingredients are used, finishing with a layer of vegetables.

Step 9

Fold the overhanging plastic wrap over the top of the terrine to cover it completely. Place a small weight, such as a can, on top to compress the layers.

Step 10

Refrigerate the terrine for at least 4 hours or overnight to set.

Step 11

To serve, unwrap the terrine and invert it onto a serving plate. Slice into portions and enjoy this low-carb, beautifully layered vegetable dish.

Nutrition Facts

Serving size	(2001.1g)

Amount per serving	% Daily Value*
Calories	1700.3

Total Fat 124.3g	0%
Saturated Fat 53.3g	0%
Polyunsaturated Fat 8.0g
Cholesterol 229.1mg	0%
Sodium 7446.8mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 30.0g	0%
Total Sugars 63.9g
Protein 38.3g	0%

Vitamin D 0IU	0%
Calcium 428.1mg	0%
Iron 7.1mg	0%
Potassium 4226.1mg	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: 63.4%

Protein: 8.7%

Carbs: 27.9%