Vegetable Terrine

Name: Vegetable Terrine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bunch basil; 2 Tbsps chives; 2 Tbsps dill; 2 cloves garlic; 1 Juice of lemon; 237 milliliters low-fat cottage cheese; 1 Tbsp Generous good olive oil; 355 milliliters olive oil; 2 Tbsps parsley; 454 grams roasted red bell peppers (you will need 2 or 3); 8 servings Salt and freshly ground pepper

Vegetable Terrine might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 84 calories, 4g of protein, and 6g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up basil, salt and pepper, dill, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut the eggplants and zucchinis as thinly as possible on a mandolin or with a large sharp knife.

Ingredients you will need

Eggplant

Zucchini

Equipment you will use

Knife

Preheat the oven to 350°F. Grease 1 or 2 baking sheets with olive oil, rub with salt and pepper, and cover with the eggplant slices. Trickle olive oil on the eggplants and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Eggplant

Olive Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Bake for 8–10 minutes until done. Repeat this process until all eggplant slices are baked.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Make the basil oil: Blitz all ingredients using a hand blender in a deep container. Taste and add salt and pepper, as needed.

Ingredients you will need

Salt And Pepper

Basil Oil

Equipment you will use

Immersion Blender

Generously line a cake loaf with plastic wrap, allowing the edges to hang over the rim. Then cover the bottom with a layer of eggplant slices. Arrange them overlapping in the pan. Continue to fill the pan with layers of raw zucchini and roasted bell peppers. Every three layers, cover with a dash of basil oil. End with a layer of eggplant. Fold the plastic wrap closed over the terrine.

Ingredients you will need

Bell Pepper

Basil Oil

Eggplant

Zucchini

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Place something heavy (cans, carton of milk) on the terrine and place in a deep bowl, to prevent leaking, for at least 1 day in the refrigerator.

Ingredients you will need

Milk

Equipment you will use

Bowl

Make the cottage cheese with herbs immediately before serving: Finely chop all the herbs, stir through the cottage cheese, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cottage Cheese

Herbs

Remove the vegetable terrine from the refrigerator. Thoroughly drain all oil. Open the plastic wrap at the top. Cover with a plate and transfer the terrine by turning it over onto the plate. Be careful, since moisture will be released from the dressing and vegetables. Pat the plate dry with paper towels.

Ingredients you will need

Vegetable