Grilled Vegetable Terrine: A Healthy, Colorful Dish

Grilled vegetable terrine is a vegetarian take on the classic terrine, which is typically a meat dish with a hint of vegetable flavour. This version, however, is made entirely of vegetables, such as peppers, aubergine, courgettes, onions and more. The vegetables are grilled and then layered with sauces or cheese, such as goat cheese, and weighted down in the refrigerator for several hours to meld together. The dish is served cold and can be made in a loaf pan, a cheesecake pan or even a glass pie mould.

Grilled vegetable terrine ingredients

Grilled vegetable terrine is a vegetarian take on the classic French dish. It is a colourful dish, packed with an array of flavours and textures. The ingredients used are fresh and grilled vegetables, layered with herbs, spices, and often a creamy cheese. The vegetables are sliced, grilled, and then layered in a loaf pan, creating a beautiful and tasty dish.

The vegetables used in a grilled vegetable terrine can vary, but typically include eggplants/aubergines, zucchini/courgettes, and bell peppers. These vegetables are sliced into thin pieces, grilled or roasted, and then layered to create the terrine. The grilling process adds a smoky flavour to the vegetables, enhancing the overall taste of the dish.

Other vegetables that can be added to the terrine include mushrooms, spinach, and onions. These vegetables provide a different texture and flavour, adding to the complexity of the dish. The spinach is usually wilted before being added to the terrine, while the mushrooms are sliced and cooked until soft.

To add flavour and moisture to the terrine, a variety of herbs and spices are used. These can include basil, oregano, parsley, thyme, and crushed red chilli flakes. These herbs are often chopped or minced and added to the layers of vegetables. They provide a fresh and tangy flavour to the dish.

Some recipes also include a layer of cheese, typically a soft goat cheese or a creamy cheese such as ricotta. The cheese adds a creamy texture and a tangy flavour to the terrine. It also helps to bind the layers of vegetables together. Other cheeses, such as Parmesan, can also be added for extra flavour.

Preparation and cooking instructions

Ingredients

• Peppers (red, orange, yellow, or a mix)
• Eggplants
• Zucchini
• Spinach
• Mushrooms
• Olive oil
• Salt and pepper
• Goat cheese
• Basil
• Walnuts
• Parmesan
• Balsamic vinegar
• Garlic
• Jalapeno
• Cilantro
• Oregano
• Red wine vinegar
• Kosher gelatin
• Cider vinegar
• Onion
• Thyme
• Tomato confit petals

Method

Firstly, prepare your vegetables by slicing peppers, eggplants, and zucchini into 1/4- to 1/2-inch-thick slices. You can do this with a knife or a mandoline. If using onions, peel and slice them into similar thicknesses. Place the eggplant slices in a colander, sprinkling with salt, and let stand for 30 minutes before rinsing and patting dry.

Brush or toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables on a barbecue, grill pan, or flat-top grill for around 6 to 10 minutes, or until tender and golden, turning several times. You may need to do this in batches. Transfer the grilled vegetables to a large dish and drizzle with more olive oil, then sprinkle with pepper, and add chopped herbs such as basil, cilantro, parsley, and thyme.

Line a loaf pan or terrine mold with plastic wrap, leaving some overhang. Layer the vegetables in the pan, alternating with other ingredients such as spinach, goat cheese, walnuts, parmesan, and tomato confit petals. You can also add a layer of soft goat cheese mixed with herbs and seasoning. Cover the surface with the plastic overhang, then place a weight on top, such as a piece of cardboard and some heavy cans. Refrigerate for at least 8 hours or preferably overnight.

To serve, remove the weight and turn the terrine out onto a platter. Cut into slices and serve with a sauce such as chimichurri or a gelatin made from wine, garlic, basil, and vinegar.

Serving suggestions

Grilled vegetable terrine is a vegetarian take on the classic terrine, which is usually a meat dish. It is a colourful dish, packed with an array of flavours, and is best served cold.

Firstly, it is important to note that a grilled vegetable terrine should be prepared a day in advance and requires at least eight hours of refrigeration time. It is not a make-and-eat dish.

The terrine can be served as a lunch or buffet item, or as an appetiser. It is a great option for a hot summer day and can be paired with a vibrant sauce, such as chimichurri sauce, for a stunning effect.

When serving, the terrine should be inverted onto a platter and cut into slices. It can be garnished with fresh basil leaves. It is recommended to cut the slices about one inch thick.

The grilled vegetable terrine is a vegetarian dish but can be made vegan by omitting the goat cheese or using a dairy-free alternative, such as almond or cashew ricotta cheese. It is also a gluten-free option.

The recipe can be adapted to use a variety of vegetables, such as peppers, eggplant, zucchini, onions, spinach, and mushrooms. The key to a delicious terrine is to slice the vegetables uniformly, not too thin, nor too thick. Grilling the vegetables in a panini press or baking them in the oven are both viable options.

The terrine can be made in any type of pan, such as a loaf pan, cheesecake pan, or glass pie mould. It is important to line the pan with plastic wrap before layering the vegetables, and to weigh down the terrine during refrigeration to help it set and meld together.

Nutritional information

Grilled vegetable terrine is a nutritious dish that offers a range of health benefits due to the variety of vegetables used in its preparation. The specific nutritional profile of grilled vegetable terrine can vary depending on the types and amounts of vegetables included, but it generally provides a good source of vitamins, minerals, and dietary fibre.

One recipe for grilled vegetable terrine includes the following ingredients: red and yellow bell peppers, Japanese eggplants, goat cheese, jalapeno, cilantro, parsley, oregano, olive oil, and red wine vinegar. This particular combination provides a balance of healthy fats, protein, carbohydrates, and fibre. The peppers are an excellent source of vitamin C and antioxidants, while the eggplant contributes fibre, potassium, and vitamin B1. Goat cheese adds protein and calcium to the dish, and the herbs provide additional antioxidants and flavour.

Another recipe for a roasted vegetable terrine includes similar ingredients such as eggplant, zucchini, bell peppers, spinach, goat cheese, and basil. This variation provides a good balance of complex carbohydrates and healthy fats. Zucchini, for example, is a good source of vitamin C, fibre, and potassium. Spinach contributes iron, vitamin K, and a range of other essential nutrients, while the goat cheese adds not only protein but also beneficial probiotics that support digestive health.

The nutritional benefits of grilled vegetable terrine can be further enhanced by the preparation methods used. Grilling vegetables can help retain their nutrient content while adding a smoky flavour. Additionally, allowing the terrine to chill overnight helps the flavours meld together, improving taste and texture.

Overall, grilled vegetable terrine can be a nutritious and delicious option for those seeking a meatless alternative to traditional terrines. It offers a variety of vitamins, minerals, and antioxidants, and can be customised to include a range of vegetables to suit individual tastes and dietary preferences.

Recipe reviews

Grilled Vegetable Terrine

A grilled vegetable terrine is a vegetarian take on the classic French dish. It is a colourful, flavourful, and impressive dish that is perfect for a summer buffet or picnic. The process is simple: grill and stack. The key to success is in the slicing; the vegetables should be cut into even slices, not too thin, and not too thick. A mandoline or cabbage shredder can help with this.

The vegetables are grilled and then layered with herbs, spices, and often a cheese such as goat's cheese, almond ricotta, or cashew ricotta. The layered dish is then weighted down and chilled for several hours or overnight to allow the flavours to meld together. It is served cold, and the flavours improve the longer it is left, so it is a great make-ahead dish.

Reviews

Reviews for grilled vegetable terrine are positive, with people commenting that it is a "wonderful lunch or buffet item" and "quite yummy". It is a good summer dish as it is served cold, and one reviewer noted that the flavours were "so fresh". The dish is also gluten-free, low-calorie, and low-carb.

One reviewer noted that they did not put enough gelatine in, so their terrine was not stable. However, they also noted that the dish lasted well and was still delicious after two weeks.

Tips

• Use a mandoline or a cabbage shredder to get even slices.
• One reviewer noted that they used a panini press to grill the vegetables, which worked well.
• The longer you leave the terrine to chill, the better the flavours will meld together.
• Use a pretty dish and layer the vegetables carefully, as the layers will be seen when the terrine is sliced and served.
• Use the prettiest slices of eggplant for the bottom layer, as this will be the top when the dish is served.

Frequently asked questions