French Vegetable Terrine

🥬 VEGETABLE TERRINE (Classic French Style)
Serves: 8
Prep Time: 30 min
Cook Time: 45 min
Chill Time: 4–6 hours (or overnight)
🧺 Ingredients
For the Terrine:
2 zucchini, thinly sliced lengthwise
2 yellow squash, thinly sliced
2 red bell pepper, roasted and peeled
2 yellow bell pepper, roasted and peeled
2 carrots, thinly sliced (blanched 1–2 min)
2 parsnips, thinly sliced. I used a vegetable peeler
1 leek
A few spinach or Swiss chard leaves (lightly wilted in boiling water)
Cream cheese or homemade pimento cheddar cheese spread
Salt and pepper, to taste
🛠️ Equipment
Standard loaf pan (8×4 inch)
Parchment paper or plastic wrap
Weight (like a can or small brick)
🥣 Instructions
1. Prep the Vegetables
Roast peppers over open flame or in oven until skins blister. Peel and slice flat.
Lightly brush zucchini, squash, eggplant with oil and grill or roast until tender but still firm.
Blanch carrot ribbons for 1–2 minutes until flexible.
Wilt spinach/chard leaves in hot water for 10 seconds; set on towel to dry.
2. Prepare the Mold
Line the loaf pan with plastic wrap, leaving overhang on all sides for easy unmolding.
3. Layer the Terrine
Start layering vegetables in the mold, alternating colors and textures:
Add a layer of spinach/chard on the bottom (this becomes the top when flipped).
Arrange grilled zucchini slices, followed by red pepper, then eggplant, carrot, and so on.
Between some layers, pipe in the cream cheese or cheese spread.
Repeat until the mold is full. Finish with more leafy greens.
4. Press & Chill
Fold over the. Swiss chard and cover with plastic wrap.
Place a flat object (like a smaller loaf pan or plate) on top and weight it down.
Chill in fridge at least 4 hours, preferably overnight, to set.
5.Unmold & Slice
Lift from pan using the wrap. Flip onto a cutting board.
Slice carefully with a sharp knife. Wipe blade between slices for clean cuts.
🌿 Serving Suggestions
Serve chilled or room temp.
Drizzle with herb vinaigrette, balsamic glaze, or a dollop of crème fraîche.
Pairs beautifully with crusty bread, lentil salad, or as a side to fish or poultry.