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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Vegetable Terrine

    Published: Apr 20, 2021 · by Nicole · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Vegetable terrine

    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.

    Vegetable terrine on a white dish

    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!

    Vegetable terrine with fresh veggies being served

    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.

    slice of vegetable terrine

    More Recipes to Try

    If you love this vegetable terrine, here are some more delicious vegetarian recipes you might like.

    • Healthy Stuffed Zucchini
    • Chipotle Potato Tian
    • Green Curry Veggie Kabobs

    Recipe

    Vegetable terrine

    Vegetable Terrine

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 40 minutes minutes
    Total Time: 40 minutes minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American, French
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: how to make vegetable terrine, vegetable terrine
    Servings: 4 servings
    Calories: 121kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 121kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 310mgPotassium: 1156mgFiber: 11gSugar: 16gVitamin A: 3846IUVitamin C: 153mgCalcium: 58mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Chocolate Tart
    Four-Ingredient Vegan Fudge »

    Christmas Recipes, Holiday Recipes, Thanksgiving Recipes, Vegan Appetizers, Vegan Main Dishes, Vegan Recipes, Vegan Side Dishes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes bell peppers, eggplant, tomatoes

    Reader Interactions

    Comments

    1. Bob says

      November 26, 2022 at 5:25 am

      5 stars
      Can this dish be frozen?

      Reply
    5 from 2 votes (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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