Minted Vegetable Terrine

Elevate your appetizer game with this vibrant Minted Vegetable Terrine, a stunning dish that’s as visually appealing as it is delicious. This elegant, layered creation showcases thin ribbons of blanched zucchini, carrots, tender asparagus, and roasted red bell pepper, all perfectly bound in a mint-infused gelatin made with fragrant vegetable stock and a splash of lemon juice. The fresh mint leaves add a burst of herbaceous flavor that complements the natural sweetness of the vegetables. Ideal for warm-weather gatherings or as a light starter, this terrine is served chilled, making it a refreshing addition to any menu. Impress your guests with its colorful presentation, and enjoy how easy it is to prepare ahead of time. This recipe is perfect for those looking for a show-stopping vegetarian dish that’s both healthy and packed with flavor!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 medium zucchini
• 3 medium carrots
• 1 bunch asparagus
• 1 large red bell pepper
• 2 tablespoons gelatin powder
• 1.5 cups vegetable stock
• 0.5 cup fresh mint leaves
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 0.25 cup cold water

Directions

Step 1

Using a vegetable peeler, thinly slice the zucchini and carrots lengthwise into ribbons. Trim the asparagus and cut them to fit the length of your terrine mold.

Step 2

Roast the red bell pepper over an open flame or under a broiler until the skin is charred. Place it in a bowl, cover with plastic wrap, let it steam for 10 minutes, then peel off the skin and slice into thin strips.

Step 3

Bring a large pot of salted water to a boil. Blanch the zucchini, carrots, and asparagus separately for 1-2 minutes each, then transfer them immediately to an ice bath to maintain their vibrant colors. Drain and pat dry with paper towels.

Step 4

In a small bowl, sprinkle the gelatin powder over 1/4 cup cold water and let it bloom for 5 minutes. Heat the vegetable stock in a saucepan, then add the bloomed gelatin, stirring until completely dissolved. Remove from heat.

Step 5

Finely chop the fresh mint leaves and stir them into the gelatin mixture along with the lemon juice, salt, black pepper, and olive oil.

Step 6

Lightly grease a terrine mold or loaf pan with a thin layer of oil. Begin layering the vegetables in the mold, alternating colors and textures for visual appeal.

Step 7

Pour a small amount of the gelatin mixture over each layer to evenly coat the vegetables and help bind them together. Repeat until all vegetables and gelatin mixture are used.

Step 8

Cover the terrine with plastic wrap, press gently to compact the layers, and refrigerate for at least 4 hours or until firmly set.

Step 9

To serve, run a knife around the edges of the mold to loosen the terrine, then invert onto a serving platter. Slice carefully with a sharp knife and garnish with additional mint leaves if desired.

Nutrition Facts

Serving size	1745 grams (1745.0g)

Amount per serving	% Daily Value*
Calories	755

Total Fat 21.00g	27%
Saturated Fat 3.40g	17%
Polyunsaturated Fat 3.10g
Cholesterol 0mg	0%
Sodium 7127mg	310%
Total Carbohydrate 114.50g	42%
Dietary Fiber 34.80g	124%
Total Sugars 61.60g
Protein 44.70g	89%

Vitamin D 0IU	0%
Calcium 663mg	51%
Iron 24mg	136%
Potassium 4073mg	87%

*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: 22.9%

Protein: 21.7%

Carbs: 55.5%