Vegetarian Terrine Recipe

Ingredients:

• 1 large eggplant, sliced thinly
• 1 red bell pepper, sliced thinly
• 1 yellow bell pepper, sliced thinly
• 1 zucchini, sliced thinly
• 1 yellow squash, sliced thinly
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup of crumbled feta cheese
• 5 teaspoons of gelatin powder
• 1 cup of vegetable stock

Instructions:

1. Preheat the oven to 375°F.
2. Place the sliced eggplant, red bell pepper, yellow bell pepper, zucchini and yellow squash onto a baking sheet, drizzle with olive oil and balsamic vinegar. Season with salt and black pepper.
3. Roast the vegetable mixture for about 20-25 minutes, or until the vegetables become tender.
4. Line a 9×5 inch loaf pan with plastic wrap and layer the roasted vegetables into the pan, starting with the eggplant. Sprinkle crumbled feta cheese on each layer of vegetables
5. Pour 1 cup of vegetable stock in a saucepan and sprinkle 5 teaspoons of gelatin powder on top. Heat the mixture over medium heat and stir until the gelatin dissolves.
6. Pour the gelatin mixture over the vegetables in the loaf pan, pressing the vegetables down slightly. Cover with plastic wrap and refrigerate for about 4 hours or until the terrine is firm.
7. To serve, remove the terrine from the pan and slice it into pieces. Serve with a side salad or your choice of sauce.

Verdict:

This vegetarian terrine is a delicious dish that is perfect as an appetizer or main course. The roasted vegetables add great flavor to the dish, while the feta cheese gives a nice tangy taste. The gelatin keeps the vegetable layers together, resulting in an impressive presentation.

Serving suggestions:

Serve this vegetarian terrine with a side salad or some garlic bread to make a complete meal. You can also pair it with your favorite sauce like pesto, tzatziki or hummus.