Low Sodium Vegetable Terrine

Colorful, wholesome, and heart-healthy, this Low Sodium Vegetable Terrine is a feast for both the eyes and taste buds. Featuring vibrant layers of roasted zucchini, yellow squash, eggplant, and roasted red bell peppers, balanced with fresh spinach and juicy cherry tomatoes, this dish is as nutritious as it is elegant. Bound together with a savory low-sodium vegetable stock and unsalted gelatin, the terrine is delicately seasoned with garlic, fresh thyme, and a hint of black pepper for a light yet flavorful bite. Perfect for make-ahead meals or an impressive appetizer, this dish is not only low in sodium but also gluten-free and loaded with seasonal produce. Serve it chilled and beautifully sliced for a stunning centerpiece that’s sure to wow your guests.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 medium, thinly sliced lengthwise Zucchini
• 2 medium, thinly sliced lengthwise Yellow squash
• 2 large, roasted and peeled Red bell peppers
• 1 medium, thinly sliced lengthwise Eggplant
• 2 cups, fresh Spinach
• 1 cup, halved Cherry tomatoes
• 2 packages Unsalted gelatin powder
• 2 cups Vegetable stock (low sodium)
• 2 tablespoons Olive oil
• 2 cloves, minced Garlic
• 1 teaspoon, chopped Fresh thyme
• 0.5 teaspoon, freshly ground Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Toss the zucchini, yellow squash, and eggplant slices with 1 tablespoon of olive oil. Arrange them on a baking sheet and roast in the oven for 12-15 minutes, or until they are tender and lightly golden. Remove and let them cool.

Step 3

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and spinach, cooking until the spinach is wilted. Set aside.

Step 4

In a small saucepan, heat the low-sodium vegetable stock until it is warm but not boiling. Sprinkle the gelatin over the stock and whisk until fully dissolved.

Step 5

Line a 9x5-inch loaf pan with plastic wrap, leaving enough overhang to cover the top once filled.

Step 6

Begin layering your vegetables in the pan, starting with a layer of zucchini slices, followed by yellow squash, eggplant, spinach, roasted red peppers (cut to fit the pan), and cherry tomatoes. Sprinkle each layer with a small pinch of thyme and black pepper as you go.

Step 7

Once the layers are complete, pour the gelatin-stock mixture over the vegetables, ensuring it seeps into all the crevices. Gently press down on the layers with a spatula to compact them.

Step 8

Fold the plastic wrap over the top to cover the terrine. Place a slightly smaller loaf pan or a flat object on top of the terrine and weigh it down with cans or a heavy object to compress the layers.

Step 9

Refrigerate the terrine for at least 4 hours, or preferably overnight, to allow it to set completely.

Step 10

When ready to serve, carefully lift the terrine out of the pan using the plastic wrap overhang. Peel back the wrap and invert the terrine onto a serving platter.

Step 11

Cut into slices with a sharp knife and serve chilled. Enjoy your flavorful, low-sodium vegetable terrine!

Nutrition Facts

Serving size	(2350.7g)

Amount per serving	% Daily Value*
Calories	827.0

Total Fat 32.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 4702.9mg	0%
Total Carbohydrate 109.0g	0%
Dietary Fiber 32.7g	0%
Total Sugars 75.4g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 300.7mg	0%
Iron 7.7mg	0%
Potassium 4534.5mg	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: 34.3%

Protein: 14.8%

Carbs: 50.8%