Nut-Free Vegetable Terrine

Elevate your next gathering with this stunning Nut-Free Vegetable Terrine, a colorful medley of roasted red bell peppers, zucchini, eggplant, carrots, yellow squash, and sautéed spinach, all delicately layered for a visually striking dish. Perfect for those with dietary restrictions, this recipe is free of nuts and bursting with fresh, wholesome flavors. Bound together with a light vegetable stock gelatin, this terrine offers a delightful texture and can be sliced into perfectly shaped servings. Ideal as an elegant appetizer or a light main course, it’s a showstopper when served chilled or at room temperature. Easy to prepare ahead, this Nut-Free Vegetable Terrine is a celebration of seasonal produce, making it a must-try for any occasion.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 3 whole Red bell peppers
• 2 medium Zucchini
• 1 large Eggplant
• 3 large Carrots
• 2 medium Yellow squash
• 200 grams Spinach leaves
• 3 tablespoons Olive oil
• 2 minced Garlic cloves
• 2 teaspoons Fresh thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 packets Gelatin
• 1.5 cups Vegetable stock

Directions

Step 1

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

Step 2

Slice the red bell peppers, zucchini, eggplant, carrots, and yellow squash lengthwise into thin strips, about 1/4 inch thick.

Step 3

Arrange the sliced vegetables in a single layer on the prepared baking sheets. Brush with olive oil and sprinkle with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 4

Roast the vegetables in the oven for 20-25 minutes, flipping them halfway through, until they become tender and slightly caramelized. Remove from the oven and let them cool.

Step 5

In a large skillet over medium heat, sauté the spinach leaves with 1 tablespoon of olive oil and the minced garlic until wilted, about 2-3 minutes. Remove from heat and set aside.

Step 6

Prepare the gelatin by sprinkling the 2 packets over 1.5 cups of vegetable stock in a small saucepan. Allow it to bloom for 5 minutes, then gently heat the mixture over low heat until the gelatin fully dissolves. Remove from the heat and let it cool slightly.

Step 7

Line a standard loaf pan (approximately 9x5 inches) with plastic wrap, leaving some overhang to easily lift the terrine later.

Step 8

Begin assembling the terrine: lay a layer of roasted red bell peppers as the base, followed by a layer of zucchini, then eggplant, carrots, yellow squash, and sautéed spinach. Repeat the layers until the pan is full, pressing each layer gently with the back of a spoon to ensure an even and compact terrine.

Step 9

Slowly pour the cooled gelatin mixture over the layered vegetables, ensuring it seeps through all the layers evenly. Tap the pan gently on the counter to remove any air bubbles.

Step 10

Fold the overhanging plastic wrap over the top of the terrine and place a smaller loaf pan or heavy object on top to weigh it down. Refrigerate for at least 6 hours, or overnight, to set.

Step 11

Once set, carefully remove the terrine from the pan using the plastic wrap. Peel off the wrap and slice the terrine into 1-inch thick slices with a sharp knife. Serve chilled or at room temperature.

Nutrition Facts

Serving size	2823.3 grams (2823.3g)

Amount per serving	% Daily Value*
Calories	1204

Total Fat 50.70g	65%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 6.40g
Cholesterol 0mg	0%
Sodium 8124mg	353%
Total Carbohydrate 169.00g	61%
Dietary Fiber 50.10g	179%
Total Sugars 93.20g
Protein 34.40g	69%

Vitamin D 0IU	0%
Calcium 576mg	44%
Iron 15mg	83%
Potassium 6498mg	138%

*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: 35.9%

Protein: 10.8%

Carbs: 53.2%