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!
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 panini maker, or you could bake them in the oven.
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.
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!
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
- 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
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 1/3 of the eggplants, 1/2 the boiled spinach, 1/2 the zucchini, 1/2 the red peppers, 1/2 of the goat cheese, 1/2 of the fresh basil leaves, all of the mushrooms, and then repeat with the last of of everything. The last 1/3 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!
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!