Vegetable terrine with aubergines, zucchini, peppers and a garlicky tomato sauce! This recipe is great for a healthy dinner, and as a starter or appetizer. Vegan, gluten-free, oil-free. 

Gluten-free vegan vegetable terrine

If you’ve been following this blog for a while, you know I’m all about ensuring that my recipes are super tasty at the same time as healthy. There’s such a big misconception that healthy eating has to be restrictive and boring. That’s understandable, given how it’s often represented in the media and quite often on social media too. But that sort of perspective is exactly why a lot of people are skeptical and reluctant.

But as I’ve recently spoken about on my Instagram, it really is all about finding what works for you. As cliche as this sounds, listening to my body is what helped me find the best relationship with food. I’m at a stage in my journey where I can eat whatever I want, as long as it’s vegan. Sometimes that’s a healthy homemade meal, sometimes that’s visiting my favourite restaurant for a burger and chips. But as far as healthy dishes are concerned, I ensure that they’re flavourful and yummy, like this vegetable terrine.

Vegetable terrine with aubergines and zucchini

Vegetable terrine

I have to admit that the idea for this recipe was my mum’s and all I can really take credit for is the photography. She’s had a passion for cooking for her whole life, and I believe that’s where my own one came from too!

Anyway, if you’re looking for a way to make vegetables taste amazing, you have to give this recipe a go. This vegetable terrine uses just very simple, whole ingredients. The vegetables are layered with a tomato sauce that’s garlicky and flavourful. You will certainly be amazed at how tasty such simple ingredients can be.

Gluten-free vegan vegetable terrine

Gluten-free vegan vegetable terrine

If you want to eat this for lunch or dinner, I would recommend having it with a side such as rice, noodles or pasta. However, it’s also great as a starter or side dish. Whenever we have guests over at our house, we always like to prepare an appetizer that everyone will love, and this recipe is a lot more exciting than your standard side salad. But, what is also great is that you don’t have to buy any fancy ingredients. And it’s great because you can prepare it ahead of time too!

Gluten-free vegan vegetable terrine

Reasons to love this vegetable terrine

It’s…

  • Vegan, as always
  • A great way to eat lots of vegetables
  • Simple and wholesome
  • Easy
  • Great for meal prep
  • Oil-free
  • Great for parties and gatherings
  • Flavourful
  • Gluten-free

This recipe definitely shows how incredible healthy, plantbased food can be!

Gluten-free vegan vegetable terrine

How to make vegetable terrine

Preheat the oven to 200 degrees C/390 F. Roast the whole bell peppers in the oven for 20 minutes. Chop and deseed once they are ready. Meanwhile, pierce the tomatoes with a fork and submerge them in boiling water. A minute later, drain away the water, submerge them once more in cold water, and peel.

Chop the aubergines and courgettes into thin slices, around 2-3mm in thickness. Add to a non-stick frying pan and fry for a couple of minutes on each side, until lightly browned. To a blender or food processor, add the tomatoes, lemon juice, garlic and basil and blend until smooth.

Line a bread tin with cling film, ensuring that there is some excess over the edges. Layer on the aubergines so that they cover the entire bottom of the tin. Add a layer of the tomato sauce and layer on the zucchini, then repeat with the peppers and aubergines until you have ran out of vegetables. Wrap the cling film tightly around the top and leave in the fridge overnight under a weight.

Serve by itself as a starter or side dish or, as a main course, with rice or noodles of your choice.

Other recipes you might like

Let me know in the comments – what’s a simple and healthy dish that you love at the moment? If you give this vegetable terrine recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments.

Gluten-free vegan vegetable terrine

Get the Recipe: Vegetable Terrine (Gluten-free & Oil-free)

Vegetable terrine with aubergines, zucchini, peppers and a garlicky tomato sauce! This recipe is great for a healthy dinner, and as a starter or appetizer. Vegan, gluten-free, oil-free. 

Ingredients

  • 3 large tomatoes
  • 2 large orange bell peppers
  • 1 large red bell pepper
  • 2 large aubergines
  • 1.5 large courgettes
  • 1/2 lemon, juice of
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup basil, chopped

Instructions 

  • Preheat oven to 200 degrees C/290 F. 
  • Roast the whole bell peppers in the oven for 20 minutes. Chop and deseed once they are ready. 
  • Meanwhile, pierce the tomatoes with a fork and submerge them in boiling water. A minute later, drain away the water, submerge them once more in cold water, and peel. 
  • Chop the aubergines and courgettes into thin slices, around 2-3mm in thickness. Add to a non-stick frying pan and fry for a couple of minutes on each side, until lightly browned. 
  • To a blender or food processor, add the tomatoes, lemon juice, garlic and basil and blend until smooth. 
  • Line a bread tin with cling film, ensuring that there is some excess over the edges. Layer on the aubergines so that they cover the entire bottom of the tin. Add a layer of the tomato sauce and layer on the zucchini, then repeat with the peppers and aubergines until you have ran out of vegetables. Wrap the cling film tightly around the top and leave in the fridge overnight under a weight. 
  • Serve by itself as a starter or side dish or, as a main course, with rice or noodles of your choice. 
Calories: 148kcal, Carbohydrates: 32g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Sodium: 317mg, Potassium: 1442mg, Fiber: 13g, Sugar: 20g, Vitamin A: 5362IU, Vitamin C: 210mg, Calcium: 71mg, Iron: 2mg

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