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    Home » Low Carb Keto Dinner Recipes » Roasted Vegetable Terrine

    Roasted Vegetable Terrine

    March 21, 2016 by Mira 3 Comments

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    My PCOS Kitchen - Roasted Vegetable Terrine Pie - This Primal terrine is made with roasted vegetables and served with a creamy goat cheese. Gluten-free, sugar-free, and low carb!
    A delicious roasted vegetable pie coated with fresh basil leaves and goat cheese
    Jump to Recipe Print Recipe
    My PCOS Kitchen - Roasted Vegetable Terrine - Grilled vegetables stacked on top of one another with creamy goat cheese! Primal, keto, low carb and gluten-free! #keto #primal #lowcarb #terrine #vegetables

    My PCOS Kitchen - Roasted Vegetable Terrine - A vegetable terrine on a white ceramic plate beside a gold bronze spoon.

    This is one of my favourite recipes and it’s so easy to make.  All you need to do is grill and stack. This recipe uses delicious vegetables, fresh basil, and creamy goat cheese.  If you want to omit the cheese, then you could use almond ricotta or cashew ricotta cheese or some dairy-free store-bought ones!

    My PCOS Kitchen - Roasted Vegetable Terrine - Overhead shot of vegetable terrine. Roasted Red peppers, grilled zucchini, grilled eggplants, spinach, mushrooms and goat cheese.

    The trick to make a delicious terrine is to slice the vegetables not too thin, but not too thick. I like using a knife to do this, but you could also use a cabbage shredder.  I then grill the vegetable slices in a [easyazon_link identifier="B002YD99Y4" locale="US" tag="mypcoskitchen-20"]panini maker[/easyazon_link], or you could bake them in the oven.

    My PCOS Kitchen - Roasted Vegetable Terrine - Different grilled veggies stacked in a terrine. Low carb, gluten-free and primal!

    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.  I love using goat cheese in my recipes.  Some of my favourite recipes that include goat cheese are my stuffed chicken breasts with sun dried tomatoes and basil, or my chicken breasts cooked in a roasted red pepper sauce and goat cheese. 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.

    My PCOS Kitchen - Roasted Vegetable Terrine - Grilled vegetable stack perfect for a ketogenic or primal diet! Grilled zucchinis, eggplants, roasted red peppers, spinach, mushrooms and goat cheese.

    You can make this terrine in any kind of pan you want, this time I used a loaf pan, but I've made it in a cheesecake pan or even a glass pie mold!

    My PCOS Kitchen - Roasted Vegetable Terrine - Grilled veggie terrine on white handmade ceramic plate and gold brass spoon.

    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.

    My PCOS Kitchen - Roasted Vegetable Terrine Pie - This Primal terrine is made with roasted vegetables and served with a creamy goat cheese. Gluten-free, sugar-free, and low carb!
    My PCOS Kitchen - Roasted Vegetable Terrine Pie - This Primal terrine is made with roasted vegetables and served with a creamy goat cheese. Gluten-free, sugar-free, and low carb!
    My PCOS Kitchen - Roasted Vegetable Terrine Pie - This Primal terrine is made with roasted vegetables and served with a creamy goat cheese. Gluten-free, sugar-free, and low carb!

    My PCOS Kitchen - Roasted Vegetable Terrine Pie - This Primal terrine is made with roasted vegetables and served with a creamy goat cheese. Gluten-free, sugar-free, and low carb!
    My PCOS Kitchen - Roasted Vegetable Terrine Pie - This Primal terrine is made with roasted vegetables and served with a creamy goat cheese. Gluten-free, sugar-free, and low carb!

    My PCOS Kitchen - Roasted Vegetable Terrine Pie - This Primal terrine is made with roasted vegetables and served with a creamy goat cheese. Gluten-free, sugar-free, and low carb!
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    5 from 3 votes

    Roasted Vegetable Terrine

    A delicious roasted vegetable pie coated with fresh basil leaves and goat cheese
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 30 minutes
    Servings 6 servings
    NET Carbs 5.24g
    calories 184kcal
    Protein 11.54g
    Fat 12.01g
    Cook Mira

    Ingredients

    • 6 Chinese eggplants (280g/9.87 oz grilled)
    • 3 zucchini (330g/11.64oz grilled)
    • 8 red peppers (1 cup grilled & peeled)
    • 1.5 cup boiled spinach
    • 200g/7oz goat cheese
    • 6 large mushrooms (110g/3.88oz)
    • 30 leaves basil
    • 1 tbsp butter
    • oil spray (as needed)

    Instructions

    • Preheat the oven to 210C.
    • Slice the red peppers in half, remove the core, and place in the oven top side up.  Bake for 45 minutes on the top rack.  Once done, remove from the oven, let cool a bit and then peel the skin off the peppers.
    • Slice the zucchini, eggplants and mushrooms.
    • Add the butter and sliced mushroom to a frying pan and cook until soft.  Turn off the heat and set aside.
    • Spray some oil on a grill.  I used a panini maker from Cuisinart. Line the zucchini and eggplant slices and grill on both sides until tender for a few minutes.  Repeat with all of the slices.  Set aside.
    • If your spinach isn't wilted, just add some water to a pot and put to boil.  Drain from the water and cut in 4-5 pieces so that it's not too long.
    • In a cake mold or load pan, place some saran wrap on all sides. We will be putting the vegetables over the wrap and wrap it tightly after.
    • Let’s start to layer the vegetables. You're first going to put a layer of ⅓ of the eggplants, ½ the boiled spinach, ½ the zucchini, ½ the red peppers, ½ of the goat cheese, ½ of the fresh basil leaves, all of the mushrooms, and then repeat with the last of of everything.  The last ⅓ of eggplants should be the top layer.
    • Wrap the saran wrap tightly, leave it in the cake mold, and refrigerate in the fridge for 2-3 hours.
    • When the terrine is chilled, cut into 6 pieces!

    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 and it holds up much better!
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    Nutrition Facts
    Roasted Vegetable Terrine
    Amount Per Serving (1 sliced)
    Calories 184 Calories from Fat 108
    % Daily Value*
    Fat 12.01g18%
    Saturated Fat 8.02g50%
    Polyunsaturated Fat 0.48g
    Monounsaturated Fat 2.7g
    Cholesterol 31mg10%
    Sodium 278mg12%
    Potassium 4.97mg0%
    Carbohydrates 9.24g3%
    Fiber 4g17%
    Sugar 4.67g5%
    Protein 11.54g23%
    NET CARBS 5.24g10%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

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    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

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    Comments

    1. Lisa

      June 25, 2021 at 10:33 pm

      5 stars
      Loved this!!! Made as instructed except I used almond base cream cheese with chives in place of the goat cheese, chilled for two hours and it was leaving everyone wanting 2nds. So good. Thx for sharing the recipe.

      Reply
    2. Eileen Buckley-Knowles

      March 06, 2019 at 9:48 pm

      5 stars
      What a lovely recipe. My youngest brother is a vegetarian and I am often at a loss what to make for him when he visits. I will certainly make this one maybe Saturday this week to learn how. Thank you. Eileen.

      Reply
    3. Hélène Nicole

      January 25, 2018 at 1:56 pm

      5 stars
      I was lucky to eat this at Mira's place last year!
      It tasted so fresh. Am not a big cook but this is doable, try it you'll see.

      Reply

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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