Roasted Vegetable Terrine

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Terrines with roasted red bell peppers or sun dried tomatoes and goat cheese are dishes I find very appealing. Since becoming vegetarian about six months ago, I haven’t missed meat one bit mainly due to the fact that I adore this type of meal. Since it’s quite rich I like to pair this with a big green salad with pears and toasted pecans or a bowl of black bean soup topped with sharp cheddar cheese and minced yellow onion. It might work well with Polenta and it’s a hearty appetizer for parties.

Terrines make a “meaty” statement much like a meat loaf or lasagna and that’s especially helpful if you’re the only vegetarian at the table. I’m often cooking for two hungry men who like meat. I enjoy exposing  them to kinder, healthier, and much more delicious ways of eating.

Here is one recipe I found recently for advanced cooks. Keep in mind terrines  require a lot of prep time.

Roasted Vegetable Terrine


1 large red bell pepper
1 large yellow bell pepper
1/2 C. olive oil, plus more for brushing vegetables
1 small eggplant, cut lengthwise into 1/4 inch slices
1 large zucchini, cut lengthwise into 1/4 inch slices
freshly ground sea salt and pepper
2 lb. fresh spinach
4 oz. goat cheese softened
1/3 C. minced basil
2 T. minced oregano
2 T. minced parsley (I like the flat leafed variety)
1 T. minced thyme
1/2 t. crushed red Chile flakes
1 C. sun dried tomatoes
2 cloves garlic
1 C. walnuts, chopped
1/2 C. grated Parmesan
2 T. balsamic vinegar


Position a rack 4 ” from broiler, and heat to high. Slice peppers in half, remove seeds, place on a foil-lined baking sheet, and broil SKIN SIDE UP until charred evenly, about 30 minutes. Transfer to a plastic bag and let cool for 20 minutes. When cool, peel and set aside. 

Heat oven to 450. Brush two foil-lined baking sheets with oil. Place eggplant slices on one baking sheet and zucchini slices on second baking sheet; brush with more oil and season with salt and pepper. Roast vegetables turning as needed until tender, about 35 to 40 minutes. Let cool.

Saute spinach in a large skillet until wilted, about ten to fifteen minutes. Drain well in a colander then pat dry with a paper towel., set aside. Combine 1/4 cup oil, goat cheese, half the basil, oregano, parsley, thyme and half the Chile flakes in a medium bowl; season with salt and pepper and mix until smooth; set goat cheese mixture aside. Place sun dried tomatoes and garlic in a bowl, and cover with two cups boiling water; let sit for ten minutes. Drain and transfer to a food processor along with 1/4 cup of oil, remaining basil and Chile flakes, walnuts, Parmesan, vinegar; salt and pepper. Puree till well blended and set aside.

Line a 9 x 5 inch loaf pan with plastic wrap, letting about 4 ” hang over the edges. Use 2/3 of the spinach to line the four sides of the pan. Place eggplant slices on bottom, and then cover with half the basil; top with zucchini slices, then the goat cheese mixture. Spread peppers over goat cheese mixture, and then top with remaining pesto; top with squash, and then the remaining spinach. Fold excess plastic wrap over the top of terrine and cover with a piece of cardboard cut to fit the inside of the loaf pan. Place a few canned food items or something heavy on the cardboard to weigh the terrine down and refrigerate 8 hours or overnight. 

Unwrap terrine and invert onto a nice serving platter and slice into 1 inch thick slices to serve.

It’s a delicious recipe. Enjoy. Recipe courtesy Saveur.

November 27, 2012

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Roasted Vegetable Terrine

Roasted Vegetable Terrine

Roasted Vegetable Terrine