This vegetable terrine is loaded with roasted veggies like eggplant, zucchini, and bell peppers - all topped with a homemade garlicky tomato sauce. It makes a great healthy vegan dinner or a show-stopping side dish for a holiday feast.
There’s such a big misconception that healthy eating has to be restrictive and boring. But I love creating recipes that show just how flavorful and delicious healthy, plant-based food can be!
So if you’re looking for a way to make vegetables taste truly amazing, you have to give this recipe a try. This vegetable terrine uses very simple, whole ingredients. The vegetables are layered with a fresh, homemade tomato sauce that’s garlicky bursting with flavor. You might be amazed at how tasty such simple ingredients can be!
This vegetable terrine is:
- Vegan!
- A great way to eat lots of vegetables (and get your kids to eat them too.)
- Simple and wholesome
- Easy
- Great for meal prep
- Oil-free
- Great for parties and gatherings
- Flavorful
- Gluten-free
If you want to serve this for dinner, I would recommend having it with a side such as rice, noodles or pasta. It would also be amazing with mashed potatoes.
However, it’s also great as a starter or side dish for a fancier meal. Whenever we have guests over at our house, we always like to prepare an appetizer that everyone will love, and this recipe is a lot more exciting than your standard side salad. And it’s great because you can prepare it ahead of time too!
How to Make Vegetable Terrine
Preheat the oven to 390 degrees F. Roast the whole bell peppers in the oven for 20 minutes. Chop and deseed the peppers once they are roasted.
Meanwhile, pierce the tomatoes with a fork and submerge them in boiling water. A minute later, drain away the water, submerge them once more in cold water, and peel.
Chop the eggplants and zucchinis into thin slices. Add to a non-stick frying pan and fry for a couple of minutes on each side, until lightly browned.
To a blender or food processor, add the tomatoes, lemon juice, garlic and basil and blend until smooth.
Line a bread pan with plastic wrap, ensuring that there is some excess over the edges. Layer on the eggplants so that they cover the entire bottom of the tin. Add a layer of the tomato sauce and layer on the zucchini, then repeat with the peppers and eggplants until you have run out of vegetables.
Wrap the plastic wrap tightly around the top and leave in the fridge overnight under a weight to press it all together.
More Recipes to Try
If you love this vegetable terrine, here are some more delicious vegetarian recipes you might like.
Recipe
Ingredients
- 3 tomatoes large
- 2 orange bell peppers large
- 1 red bell pepper large
- 2 eggplants large
- 1.5 zucchinis large
- ½ lemon juice of
- 2 cloves garlic
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup basil chopped
Instructions
- Preheat oven to 350 degrees F.
- Roast the whole bell peppers in the oven for 20 minutes. Chop and deseed once they are done roasting.
- Meanwhile, boil a small pot of water. Pierce the tomatoes with a fork and submerge them in boiling water. A minute later, drain away the water, submerge them once more in cold water, and peel.
- Cut the eggplants and zucchinis into thin slices, around 2-3mm in thickness. Add to a non-stick frying pan and fry for a couple of minutes on each side, until lightly browned.
- Add the tomatoes, lemon juice, garlic and basil into a food processor or blender, and blend until smooth.
- Line a bread tin with plastic wrap, ensuring that there is some excess over the edges. Layer on the eggplants so that they cover the entire bottom of the tin. Add a layer of the tomato sauce and layer on the zucchini, then repeat with the peppers and eggplants until you have ran out of vegetables. Wrap the plastic wrap tightly around the top and leave in the fridge overnight under a weight, to hold it all together. Serve.
Bob says
Can this dish be frozen?