This is one of my favourite recipes and it’s so easy to make. All you need to do is bake and stack. This recipe uses delicious vegetables, fresh basil, and creamy goat cheese. I have previously said in my ‘My Story‘ page and “My PCOS Diet” page that I eat dairy from Jersey cows, sheep, and goat. If you want to omit the cheese, then you could use almond ricotta or cashew ricotta cheese!
The trick to make a delicious terrine is to slice the vegetables as thin as you can. To do this, I usually use a cabbage shredder. This ensures that all the vegetable slices will be as thin as possible. I then bake these slices in the oven covered with a little bit of oil so that it gives them a nice crisp and delightful flavours.
This is the perfect dish for a hot summer day as it is served cold. While every bite is packed with an array of different flavours, the basil and goat cheese steal the show. A terrine is usually a French meat loaf packed with chopped veggies and meats that is usually served cold. I decided to make another version that basically did the same format, but instead of meat, I only used vegetables. It’s essentially a crust-less vegetable layered pie.
What makes this dish even more amazing is that it is low-calorie and low-carb! This vegetable pie is gluten-free, as it only uses fresh vegetables and cheese. I’ve been thinking about making this recipe for a while now because the basil in my year-long garden is ready to be harvested.
Roasted Vegetable Terrine Pie
Ingredients
- 1 large eggplant
- 2 large zucchini
- 2 red bell pepper
- 1/2 cup boiled spinach/half a bunch of fresh spinach
- 100 g goat cheese
- 6 white mushrooms
- 30 leaves fresh basil
- 1 tbsp organic lemon juice only for creamy goat cheese
- 2 tbsp refined coconut oil
Instructions
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Preheat the oven to 210C.
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With a cabbage shredder, thinly slice the eggplant and zucchini. Slice the red pepper in half and dispose of the insides.
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Place the sliced eggplant, zucchini, and red pepper on 2-3 oven trays. Brush the coconut oil over the eggplant and zucchini. Bake the eggplant and zucchini for 35 minutes and the red bell pepper for 35-45 minutes, or until the skin is mostly black.
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Put some water to boil in a pot and place the mushrooms and spinach inside. Boil until wilted. Drain the water and place veggies aside.
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In a bowl, combine the goat cheese and lemon juice together and mix well. If you have a camembert goat cheese type like I did, then just slice the cheese into thin slices and omit the lemon juice.
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When the red pepper have slightly cooled down, peel off their skin.
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In a cake mold, place some saran wrap on all sides. We will be putting the vegetables over the wrap and wrap it tightly after.
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Let’s start to layer the vegetables. You're first going to put a layer of 1/3 of the eggplants, then 1/2 the zucchini, all of the boiled spinach, the mushrooms, 1/2 of the goat cheese, 1/2 of the fresh basil leaves, and then 2 halves of the red pepper. (I cut 1 halve into 3 strips)
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Put the next eggplant 1/3, the last half of the zucchini, the goat cheese, the basil leaves, and the red pepper halves.
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Cover with the remaining third of the eggplants.
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Wrap the saran wrap tightly, leave it in the cake mold, and refrigerate in the fridge for 2-3 hours.
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When the terrine is chilled, cut into 6 pieces
Recipe Notes
If you don't want to chill the terrine, it's fine, but I find that the chilled terrine taste much better because all of the vegetable flavours have incorporated together.
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