Vegetarian Terrine

Elevate your next meal with this stunning Vegetarian Terrine, a feast for both the eyes and the palate! This vibrant dish layers roasted red bell peppers, zucchini, and eggplant with creamy goat and cream cheese, wilted baby spinach, and a delicate gelatin base infused with savory vegetable stock. Perfectly seasoned with garlic, thyme, and olive oil, each bite delivers a harmonious blend of textures and flavors. The terrine is carefully assembled, chilled to perfection, and sliced into beautiful servings, making it an elegant centerpiece for any occasion. Ideal as a make-ahead appetizer or light vegetarian main, this recipe offers a delightful medley of fresh, wholesome ingredients in every colorful slice.

Nutriscore Rating: 67/100

Prep Time:40 mins

Cook Time:35 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large red bell peppers
• 1 large zucchini
• 1 medium eggplant
• 150 grams baby spinach
• 150 grams goat cheese
• 100 grams cream cheese
• 1 minced garlic clove
• 2 tablespoons olive oil
• 1 teaspoon thyme leaves
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon gelatin powder (vegetarian)
• 100 ml vegetable stock

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Slice the red bell peppers, zucchini, and eggplant lengthwise into thin strips about 1/4 inch thick. Brush them lightly with olive oil and sprinkle with a pinch of salt and black pepper.

Step 3

Roast the vegetables on the prepared baking sheet for 20 minutes, flipping them halfway through. Remove and let cool.

Step 4

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the baby spinach and cook until wilted. Remove from heat and let cool.

Step 5

In a bowl, mix the goat cheese, cream cheese, thyme leaves, and a pinch of salt and pepper until smooth.

Step 6

Dissolve the gelatin powder in the warm vegetable stock and let it bloom for 5 minutes. Heat gently until the gelatin is fully dissolved. Allow to cool slightly before proceeding.

Step 7

Line a loaf pan with plastic wrap, leaving extra hanging over the sides. Begin layering the terrine by laying a neat layer of roasted red bell peppers at the bottom of the pan.

Step 8

Spread a third of the cheese mixture over the bell peppers. Follow with a layer of zucchini, half the spinach mixture, and a drizzle of the gelatin mixture. Repeat the layers with eggplant, more cheese, and the remaining spinach mixture, ensuring each layer is pressed gently but firmly.

Step 9

Finish with a final layer of roasted vegetables, smoothing the top. Wrap the plastic wrap tightly over the terrine and place a weight (like canned goods) on top to compress the layers.

Step 10

Refrigerate the terrine for at least 6 hours, or preferably overnight, to set completely.

Step 11

When ready to serve, carefully unwrap the plastic wrap and invert the terrine onto a serving platter. Slice into thick slices and serve cold as an appetizer or main.

Nutrition Facts

Serving size	(1621.6g)

Amount per serving	% Daily Value*
Calories	1586.6

Total Fat 111.3g	0%
Saturated Fat 57.0g	0%
Polyunsaturated Fat 5.0g
Cholesterol 218.9mg	0%
Sodium 5523.4mg	0%
Total Carbohydrate 88.6g	0%
Dietary Fiber 29.7g	0%
Total Sugars 53.6g
Protein 61.3g	0%

Vitamin D 0IU	0%
Calcium 583.9mg	0%
Iron 13.3mg	0%
Potassium 2862.8mg	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: 62.6%

Protein: 15.3%

Carbs: 22.1%