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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.
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