Vegetable Terrine recipe - ingredients, nutrition and when to eat it
A vegetable terrine made by layering roasted vegetables and egg mixture in a mold and chilling it until set.
A vegetable terrine made by layering roasted vegetables and egg mixture in a mold and chilling it until set. Light and refreshing, it is ideal for a light lunch or dinner, or for days when you want to prepare a meal in advance.
Western · 55 minutes to cook
Nutrition (per 407g serving): 224.1 kcal · protein 12.2g · carbohydrate 20.1g · fat 11.4g · sodium 605.9mg
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: Roast the vegetables first so the terrine does not become soft and the layers stay distinct.
Tips: After pouring in the egg mixture, gently shake the mold so it spreads evenly between the vegetables.
Tips: Let it cool thoroughly before slicing for clean, neat cuts.
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Ingredients (1 serving)
- Zucchini — 0.3 pc
- Eggplant — 0.3 pc
- Red bell pepper — 0.5 pc
- Carrot — 0.3 pc
- Broccoli — 50 g
- Egg — 1 pc
- Milk — 50 ml
- Olive oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.2 tsp