Roasted Vegetable Terrine recipe - ingredients, nutrition and when to eat it
Roasted vegetable terrine is made by roasting eggplant, zucchini, and bell pepper, layering them, then chilling until firm before slicing.
Roasted vegetable terrine is made by roasting eggplant, zucchini, and bell pepper, layering them, then chilling until firm before slicing. The vegetables’ natural sweetness and gentle roasted aroma shine through. It’s a lovely choice for a light lunch.
Western · 55 minutes to cook
Nutrition (per 290.7g serving): 190.2 kcal · protein 2.9g · carbohydrate 14.4g · fat 14.2g · sodium 505.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After roasting the vegetables, gently blot away any moisture on the surface with a paper towel so the slices hold their shape.
Tips: Let them cool completely, then use a thin-bladed knife to keep the layers intact.
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Ingredients (1 serving)
- Eggplant — 0.5 pc
- Zucchini — 0.5 pc
- Red bell pepper — 0.5 pc
- Olive oil — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp