Heart-Healthy Vegetable Terrine

Indulge in the vibrant flavors and wholesome goodness of this Heart-Healthy Vegetable Terrine, a dish that's as beautiful as it is nutritious. Perfect for light lunches or as an impressive appetizer, this terrine layers roasted zucchini, carrots, red bell peppers, and sautéed spinach, creating a colorful mosaic that’s packed with antioxidants and vitamins. Held together with a silky agar-agar and low-sodium vegetable stock base, it’s a vegan-friendly, low-fat option that doesn’t compromise on taste. The recipe combines minimal oil, fresh herbs like parsley, and a zing of lemon juice for a bright, refreshing finish. Ideal for meal prep or entertaining, this guilt-free terrine is sure to be a hit with health-conscious food lovers and a stunning addition to any table setting.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 medium Zucchini
• 2 large Carrots
• 2 medium Red bell peppers
• 150 grams Spinach leaves
• 250 ml Low-sodium vegetable stock
• 2 teaspoons Agar-agar powder
• 2 tablespoons Fresh parsley
• 2 cloves Garlic
• 1 tablespoon Extra-virgin olive oil
• 1 tablespoon Lemon juice
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 as needed Non-stick cooking spray

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Thinly slice the zucchini, carrots, and red bell peppers lengthwise into even strips, keeping them about 1/8-inch thick.

Step 3

Lightly spray the parchment-lined baking sheet with non-stick cooking spray. Arrange the vegetable strips in a single layer and roast for 10-12 minutes until slightly tender but not fully cooked. Remove from the oven and set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Add the spinach leaves to the skillet and cook until wilted, about 3-4 minutes. Remove from heat, drain any excess liquid, and stir in the chopped parsley. Season with a small pinch of salt and pepper (optional).

Step 6

In a saucepan, bring the low-sodium vegetable stock to a simmer over medium heat. Whisk in the agar-agar powder and cook for 2-3 minutes, stirring continuously, until the agar-agar fully dissolves. Remove from heat.

Step 7

Spray a 9x5-inch loaf pan lightly with non-stick cooking spray. Begin layering the roasted vegetables and spinach mixture into the pan, alternating colors for a visually appealing effect.

Step 8

Pour the agar-agar and vegetable stock mixture evenly over the layered vegetables, making sure it seeps into all the layers.

Step 9

Use a spatula to gently press down the layers to compress the terrine. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 10

When ready to serve, run a knife around the edges and carefully invert the terrine onto a serving platter. Slice into even portions and drizzle with a bit of lemon juice for brightness, if desired.

Nutrition Facts

Serving size	1227 grams (1227.0g)

Amount per serving	% Daily Value*
Calories	455

Total Fat 16.50g	21%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 4705mg	205%
Total Carbohydrate 68.40g	25%
Dietary Fiber 16.30g	58%
Total Sugars 44.70g
Protein 12.70g	25%

Vitamin D 0IU	0%
Calcium 309mg	24%
Iron 9mg	47%
Potassium 2875mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 10.7%

Carbs: 57.9%