Roast Vegetable Terrine

Roast Vegetable terrine

Roast Vegetable Terrine
Roast Vegetable Terrine

Roast Vegetable Terrine – a great way to use up those left over veggies. Impressive looking (sometimes), packed with flavor, healthy, and these ones use no oil to remain low in calories. Cook it tonight for tomorrow’s lunch or simply have it as a side dish.

This Roast vegetable terrine is a first for me. I’m on this 5 2 diet and have been eating heaps of veggies, but I always seem to have too many, and am in danger of throwing out the whole veggie drawer at the moment because everything is getting towards the end of its use-by date. Solution, use all of the aging veggies in a single dish, and make it filling and tasty.

My googleing research came across this fab looking terrine very early on http://talesofakitchen.com/pies/grilled-vegetable-terrine-with-tomato-sauce/, and I couldn’t get past it. The photos would just about turn a meat eater to vegan.

This will be the recipe that I’ll adapt to use up the contents of my veggie drawer. I’ve got 2 bunches of Asparagus (lack of communication with the wife ), eggplants, red onions, 2 wrinkly red peppers, and the usual fresh herbs growing on the balcony. I’m gong to add some ripe tomato to my terrine to compliment the tinned, and I’m also adding Grilled Haloumi cheese for the bite it will give, leave it out and make this dish vegan. The above recipe requires agar agar (vegan) but I only have dried gelatin (not vegetarian), so that will have to do in my case.

Serves 3 Less than 230 calories per serve

Ingredients
1 Eggplant sliced lengthwise thinly
1 Bunch of Asparagus – woody ends removed
1 Red Onion – roughly chopped
2 Red Peppers
1 fresh ripe tomato – sliced
8 thin slices of Haloumi cheese grilled
1 Tablespoon Dried Gelatin
1 400 Gram Tin chopped tomatoes (mine already had basil in them)
Salt and pepper
Fresh Basil Leaves (about 10)

Roast Vegetable Terrine
Roast Vegetable Terrine thank-you gelatin –

Method
Grill the eggplant and Asparagus on the BBQ or in a cast iron griddle pan, allow to cool. Fry the Red onion in a little oil until soft, and set aside to cool. Put the peppers into a hot oven, or on your BBQ and cook until blistered, cool, and peel the black skin off. Remove seeds and tear in the flesh into chunks. Grill your Hallouimi slices if using

When the veggies are cool, prepare the tinned tomatoes by heating them gently in a pot, add torn basil leaves and the agar agar/gelatin and stir until the sauce thickens. Remove from the heat and keep stirring for a minute or two.

Line a terrine dish with plastic wrap, and spread a thin layer of the tomato sauce over the base. Layer with Eggplant, peppers, asparagus,onions, cheese and tomatoes, putting a thin layer of sauce, and a light dusting of pepper and salt between each layer. Finish with a final layer of sauce. Refrigerate and allow to cool for 40 minutes or until set before cutting. If it doesn’t set, re-heat in the oven and re-brand as layered Ratatouille.

 

Roast Vegetable Terrine
Roast Vegetable Terrine – Rolling Stone’s Style

The verdict?

I thought it was pretty good, I particularly liked the onions and cheese, but perhaps it was a bit samey (my wife’s word),too much tomato. Next time I won’t put a layer of tomatoes between each ingredient, and will swap mushrooms for the eggplant.

 

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