Vegetable Garden Terrine with Cream Cheese Recipe

Ingredients:

2 medium zucchinis
2 medium carrots
1 red bell pepper
1 yellow bell pepper
1 package (8 ounces) of cream cheese
2 cloves of garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Instructions:

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
Wash and dry the zucchinis, carrots, and peppers. Using a mandoline, slice the vegetables lengthwise into thin strips.
In a separate bowl, mix the cream cheese, minced garlic, olive oil, salt, and pepper until well combined.
Begin layering the vegetables and cream cheese in the loaf pan, starting and ending with the vegetable slices. Spread a layer of the cream cheese mixture on top of each layer of vegetables before adding the next layer. Once all the vegetables and cream cheese have been used, press firmly on the top layer to compress everything together.
Cover the loaf pan with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Remove from the oven and let cool for 5-10 minutes. Use the parchment paper to lift the vegetable terrine out of the loaf pan and onto a cutting board. Slice into individual portions and serve.

Verdict:

This vegetable garden terrine with cream cheese is a delicious and healthy dish that is perfect for any occasion. The layers of colorful vegetables and creamy filling make for a beautiful presentation that will impress your guests. The addition of garlic and olive oil adds a touch of flavor and complexity, making this dish a standout. It is also great for meal prep, as you can make a batch and enjoy it for lunch or dinner throughout the week.

Serving Suggestions:

This dish can be served both hot and cold, making it a versatile option for any time of the year. You can serve it as a main dish or as a side dish with grilled chicken or fish. It also pairs well with a simple salad for a light and refreshing meal. Enjoy!