Vegetable Terrine

Elevate your appetizer or side dish game with this stunning Vegetable Terrine—a vibrant and wholesome creation that marries roasted eggplant, red bell pepper, zucchini, carrot, and blanched asparagus in a delightful medley of flavors and textures. This recipe combines the earthy sweetness of oven-roasted vegetables with a creamy ricotta and Parmesan filling, subtly infused with garlic and fresh basil for an herby aroma. A touch of gelatin ensures the layers hold beautifully, resulting in an elegant, sliceable dish perfect for special occasions or dinner parties. With its eye-catching presentation and refreshing chilled serving style, this Vegetable Terrine is a show-stopping addition to your table that's as delicious as it is visually impressive.

Nutriscore Rating: 75/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 8

Ingredients

• 1 Eggplant, medium
• 1 Red bell pepper
• 1 Zucchini, medium
• 1 Carrot, medium
• 8 Asparagus spears
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Garlic clove, minced
• 1 cup Ricotta cheese
• 2 Eggs
• 2 tablespoons Fresh basil, chopped
• 1 package Gelatin
• 0.5 cup Water
• 0.5 cup Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplant, red bell pepper, zucchini, and carrot lengthwise into thin strips.

Step 3

In a large bowl, toss the vegetable slices with olive oil, salt, and black pepper.

Step 4

Arrange the vegetables on a baking sheet and roast them in the oven for about 20-25 minutes, until tender but not overly soft.

Step 5

While the vegetables are roasting, blanch the asparagus spears in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process.

Step 6

In a medium bowl, mix the minced garlic, ricotta cheese, eggs, and fresh basil until well combined.

Step 7

In a small saucepan, sprinkle the gelatin over the water and let it sit for about 5 minutes. Heat gently until the gelatin dissolves completely, then allow to cool slightly.

Step 8

Stir the gelatin mixture into the ricotta mixture, then mix in the grated Parmesan cheese.

Step 9

Line a loaf pan with plastic wrap, leaving enough overhang to cover the top later.

Step 10

Begin layering roasted vegetables in the bottom of the pan. Alternate layers with the ricotta mixture, finishing with a layer of vegetables.

Step 11

Fold the plastic wrap over the top to seal.

Step 12

Place a heavy weight on top of the terrine (such as cans or a small skillet) and refrigerate for at least 4 hours or until set.

Step 13

To serve, unwrap the terrine and invert onto a serving platter. Slice carefully and serve chilled.

Nutrition Facts

Serving size	(1800.2g)

Amount per serving	% Daily Value*
Calories	1182.1

Total Fat 76.6g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 562.8mg	0%
Sodium 3530.7mg	0%
Total Carbohydrate 70.7g	0%
Dietary Fiber 26.4g	0%
Total Sugars 25.4g
Protein 78.6g	0%

Vitamin D 82IU	0%
Calcium 1776.0mg	0%
Iron 19.2mg	0%
Potassium 2982.5mg	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: 53.6%

Protein: 24.4%

Carbs: 22.0%