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Layered Roasted Vegetable and Goat Cheese Terrine

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A stunning vegetarian terrine made with layers of roasted vegetables and creamy goat cheese, perfect for a special occasion or elegant appetizer.

Ingredients

Scale
  • For the Roasted Vegetables:
  • 2 large red bell peppers, quartered and deseeded
  • 2 medium zucchini, sliced lengthwise into 1/4-inch strips
  • 1 large eggplant, sliced lengthwise into 1/4-inch strips
  • 1 bunch thick asparagus, woody ends trimmed
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • For the Goat Cheese Layer:
  • 8 ounces (225g) fresh goat cheese, softened
  • 1/4 cup heavy cream or crème fraîche
  • 2 tablespoons chopped fresh herbs (such as basil, thyme, or chives)
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • For Assembly:
  • Olive oil for brushing the pan
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Prepare the vegetables: Arrange the bell pepper quarters, zucchini strips, eggplant strips, and asparagus spears in a single layer on the prepared baking sheets. Brush or drizzle with 3 tablespoons of olive oil and season generously with salt and pepper.
  3. Roast the vegetables: Roast in the preheated oven for 20-30 minutes, or until the vegetables are tender and lightly caramelized at the edges. The asparagus may cook faster; remove it if done earlier. Let all vegetables cool completely.
  4. Make the goat cheese layer: In a medium bowl, combine the softened goat cheese, heavy cream, chopped herbs, and lemon zest. Mix until smooth and spreadable. Season with salt and pepper to taste.
  5. Line a loaf pan: Lightly brush the inside of a 9×5-inch (or similar 1.5-quart) loaf pan with olive oil. Line it with plastic wrap, leaving a generous overhang on all sides.
  6. Assemble the terrine: Begin with a layer of roasted vegetables. Pat them dry if necessary. Arrange a single, even layer of the largest, flattest vegetable slices (like eggplant or zucchini) on the bottom of the prepared pan.
  7. Spread a thin, even layer of the goat cheese mixture over the vegetable layer.
  8. Continue layering, alternating vegetables and goat cheese, pressing down gently after each layer to eliminate air pockets. Aim for 4-5 layers of vegetables, ending with a vegetable layer on top.
  9. Fold the overhanging plastic wrap over the top of the terrine. Place a weight (like a smaller loaf pan filled with cans) on top. Refrigerate for at least 8 hours, or preferably overnight.
  10. To serve: Unwrap the top, invert the terrine onto a serving platter, and carefully remove the plastic wrap. Slice with a sharp, warm knife. Garnish with fresh herbs if desired.

Notes

You can use other vegetables like roasted portobello mushrooms or butternut squash. Ensure vegetables are thoroughly cooled before assembling to prevent the cheese from melting. For a cleaner slice, dip your knife in hot water and wipe it clean between cuts.

Nutrition

Find it online: https://cheerychop.com/layered-roasted-vegetable-goat-cheese-terrine/