Provencal Terrine

Transport your taste buds to the sun-drenched landscapes of southern France with this vibrant and savory Provencal Terrine. Layered with tender, roasted vegetables like eggplant, zucchini, tomatoes, and sweet bell peppers, this dish boasts a symphony of Mediterranean flavors enhanced by creamy goat cheese, aromatic fresh basil, and a hint of thyme. Perfectly seasoned with garlic-infused olive oil and a touch of balsamic vinegar, this make-ahead vegetarian recipe is ideal for elegant dinners, picnics, or light lunches. The beautiful, jewel-toned layers are both a feast for the eyes and a culinary delight, offering a healthful yet indulgent experience. Serve chilled or at room temperature, sliced into neat portions, and garnished with fresh herbs for a rustic but refined centerpiece that’s as delicious as it is visually stunning.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium Eggplants
• 2 medium Zucchinis
• 2 medium Red bell peppers
• 2 medium Yellow bell peppers
• 4 medium Tomatoes
• 200 grams Goat cheese
• 3 tablespoons Olive oil
• 15 leaves Fresh basil leaves
• 1 teaspoon Fresh thyme
• 3 cloves Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Balsamic vinegar

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

Slice the eggplants, zucchinis, tomatoes, and bell peppers into uniform 1/4-inch thick slices.

Step 3

Place the bell pepper slices on the prepared tray and roast them in the oven for 20 minutes until slightly charred. Once cool, peel off the skin.

Step 4

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the eggplant slices in batches and cook until softened and golden on both sides. Set aside on a plate lined with paper towels.

Step 5

Repeat the same process with the zucchini slices, cooking them until lightly browned on each side. Set aside.

Step 6

Mince the garlic cloves and mix them with the remaining 1 tablespoon olive oil, balsamic vinegar, salt, black pepper, thyme, and chopped basil leaves in a small bowl.

Step 7

Take a standard loaf pan and line it with plastic wrap, leaving plenty of overhang on the edges to cover the terrine later.

Step 8

Begin layering the terrine by arranging a layer of eggplant slices on the bottom of the pan. Drizzle lightly with the olive oil mixture.

Step 9

Add a layer of zucchini slices, followed by a thin layer of roasted bell peppers. Sprinkle small crumbles of goat cheese over this layer.

Step 10

Continue layering the vegetables in the same manner—eggplant, zucchini, bell peppers, and goat cheese—until you have used up all the ingredients, finishing with a layer of tomatoes.

Step 11

Fold the overhanging plastic wrap to seal the terrine. Place a piece of parchment paper over the top and weigh it down with a small, heavy object (e.g., canned goods) to compress the terrine.

Step 12

Refrigerate the terrine for at least 6 hours or overnight to allow the flavors to meld.

Step 13

Before serving, carefully unmold the terrine onto a serving platter and slice it using a sharp knife. Garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	(2304.2g)

Amount per serving	% Daily Value*
Calories	1613.3

Total Fat 107.9g	0%
Saturated Fat 49.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 157.1mg	0%
Sodium 3376.0mg	0%
Total Carbohydrate 107.9g	0%
Dietary Fiber 36.8g	0%
Total Sugars 64.8g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 551.3mg	0%
Iron 12.8mg	0%
Potassium 4861.0mg	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: 58.5%

Protein: 15.5%

Carbs: 26.0%