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 1 vote

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
Calories 184kcal
Author 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 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!

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!

Nutrition

Serving: 1sliced | Calories: 184kcal | Carbohydrates: 9.24g | Protein: 11.54g | Fat: 12.01g | Saturated Fat: 8.02g | Polyunsaturated Fat: 0.48g | Monounsaturated Fat: 2.7g | Cholesterol: 31mg | Sodium: 278mg | Potassium: 4.97mg | Fiber: 4g | Sugar: 4.67g | NET CARBS: 5.24g