Low Fat Vegetable Terrine
Elevate your next gathering with this show-stopping Low Fat Vegetable Terrine, a vibrant, guilt-free dish that's as healthy as it is beautiful. Layers of blanched zucchini, carrots, bell peppers, spinach, and green beans are carefully arranged in a loaf pan, creating a rainbow of colors that's held together with a savory, gelatin-infused vegetable broth seasoned with garlic and parsley. This no-bake recipe is naturally low in calories, packed with fiber, and makes a refreshing starter or light main dish. Perfect for impressing guests or enjoying a nutritious meal at home, this terrine is a versatile addition to any table, bursting with garden-fresh flavor in every bite. With minimal cooking and overnight chilling, it’s an easy make-ahead recipe that delivers stunning results!
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Ingredients
- 2 medium Zucchini
- 2 medium Carrot
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 4 cups Baby spinach
- 1 cup Green beans
- 2 cups Low-sodium vegetable broth
- 2 tablespoons Powdered gelatin (unflavored)
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 9x5-inch loaf pan with plastic wrap, leaving extra overhang for easy removal later.
Step 2
Slice the zucchini and carrots lengthwise into thin strips using a mandoline slicer or vegetable peeler. Cut the red and yellow bell peppers into wide strips. Trim the green beans to about 4-inch lengths.
Step 3
Fill a large pot with water and bring it to a boil. Blanch each vegetable (zucchini, carrots, bell peppers, spinach, and green beans) separately for 1-2 minutes until slightly tender but still vibrant. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat them dry with paper towels.
Step 4
In a small saucepan, heat the vegetable broth over medium heat. Mince the garlic and add it to the broth, along with the salt, black pepper, and parsley. Simmer gently for 2-3 minutes to infuse the broth with flavor.
Step 5
Sprinkle the gelatin over 1/4 cup of cold water in a small bowl to bloom for 5 minutes. Once bloomed, add the gelatin to the warm broth and stir until completely dissolved.
Step 6
Begin assembling the terrine: Lay the blanched vegetables in alternating layers in the prepared loaf pan, pressing each layer down gently to create a compact terrine. Arrange them in a visually appealing manner for colorful cross-sections when sliced.
Step 7
Pour the gelatin-infused broth over the layered vegetables, allowing it to fill any gaps. Tap the pan lightly on the countertop to remove air bubbles and ensure the broth distributes evenly.
Step 8
Fold the plastic wrap over the terrine to cover the top. Place a slightly smaller loaf pan (or a piece of cardboard wrapped in foil) on top of the terrine and weigh it down with canned goods or a heavy object to compress the layers.
Step 9
Chill the terrine in the refrigerator for at least 6 hours, preferably overnight, to allow it to set completely.
Step 10
When ready to serve, gently lift the terrine out of the pan using the plastic wrap overhang. Unwrap and slice into even portions with a sharp knife. Serve cold as an appetizer or light main dish.
Nutrition Facts
| Serving size | (1679.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 454.1 |
| Total Fat 2.8g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 5568.6mg | 0% |
| Total Carbohydrate 85.8g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 43.6g | |
| Protein 26.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 324.9mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2770.0mg | 0% |
Source of Calories