Roasted Vegetable and Goat Cheese Terrine Recipe

Looking for an easy Roasted Vegetable and Goat Cheese Terrine recipe? Learn how to make Roasted Vegetable and Goat Cheese Terrine using healthy ingredients.


Submitted by amanderg

Makes 10 servings



Roasted Vegetable and Goat Cheese Terrine

Recipe Ingredients for Roasted Vegetable and Goat Cheese Terrine

1/2 cup olive oil, plus extra for oiling pans
1 pound globe eggplant, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 pound zucchini, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 1/2 pounds yellow squash, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 tsp Salt
1 tsp black pepper
10 ounces goat cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 large red bell peppers (about 1 pound), roasted, cored, seeds and skins removed
16 ounces fresh spinach, washed, stems removed, then blanched, squeezed dry, and coarsely chopped
2 large yellow bell peppers (about 1 pound), roasted, cored, seeds and skins removed

Recipe Directions for Roasted Vegetable and Goat Cheese Terrine

  1. Preheat the oven to 425 degrees F.

  2. Line 2 large baking sheets with aluminum foil and lightly grease with olive oil. Arrange some of the eggplant, zucchini, and yellow squash slices in a single layer on the sheets, slightly overlapping them. Brush with olive oil and lightly season with salt and pepper. Bake until soft and just golden around the edges, 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.

  3. In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper and mix well.

  4. In a 6-cup terrine (12 by 3 by 3 inches), arrange the eggplant slices crosswise over the bottom and up the sides, overlapping the slices to completely cover the terrine. The ends of the slices should overhang the sides of the terrine. Top the eggplant with thin layers of red bell pepper, zucchini, yellow squash, spinach, and yellow bell pepper. Crumble a layer of the goat cheese mixture on top of the yellow bell pepper, and repeat the layering with the remaining vegetable slices. Bring the overhanging eggplant slices up over the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal-size terrine or a piece of cardboard wrapped in aluminum foil. Place a brick or heavy pot on top of the terrine and refrigerate for at least 8 hours or for up to 24 hours.

Categories

Appetizers, First Course

Nutrition Facts
Serving Size 313.7g
Amount Per Serving
Calories
308
Calories from Fat
219
% Daily Value*
Total Fat
24.3g
37%
Saturated Fat
9.0g
45%
Trans Fat
0.0g
Cholesterol
30mg
10%
Sodium
382mg
16%
Potassium
815mg
23%
Total Carbohydrates
12.8g
4%
Dietary Fiber
5.3g
21%
Sugars
6.6g
Protein
12.5g
Vitamin A 143% Vitamin C 197%
Calcium 33% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in calcium
  • High in riboflavin
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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