Traditional recipes

Chilled Terrines with Roasted Vegetables

Chilled Terrines with Roasted Vegetables

Preheat the oven to 350 degrees. Using a sharp knife, remove the stem of the eggplant and slice the eggplant crosswise as thin as possible, between 1/16-inch and 1/8-inch thick. Halve or quarter any large rounds to make them easier to fit into the wells.

Line 4 baking sheets with Silpat mats or foil, then spray them with nonstick cooking spray. Arrange the eggplant slices on the pans in a single layer. Spray the eggplant slices with cooking spray, sprinkle with salt, and drizzle with the balsamic vinegar. Bake for 15 minutes, or until golden and softened. Set aside.

Drain the roasted peppers, then lay them flat on a cutting board and cut each one lengthwise into 12 thin slices, for a total of 24 slices. Set aside. Using a vegetable peeler, preferably a "T" peeler or julienne peeler, thinly peel each zucchini into ribbons; stop when you reach the seeds. Set aside.

Line a 12-well classic cupcake pan with plastic wrap, making sure that each well is surrounded by plastic. Use 2 long pieces that overlap in the center of the pan, and leave a 3-inch border of plastic wrap overhanging all sides of the pan.

Begin by dipping the pepper slices into the aspic in batches of 2, using one of each color if you have both yellow and red peppers. (No need to wipe off excess aspic; you will need it to hold your mold together.) Place the 2 pepper slices, side by side, in the bottom of each well. (They will not completely cover the bottom of the well.) Repeat with the remaining pepper slices, until all of the wells are filled. Next, dip the zucchini ribbons in aspic and crisscross the ribbons in the wells, positioning them to cover any empty spaces and using all of the ribbons. (Do not trim the excess; it will be folded into the package at the end.)

Top the zucchini with 2 or 3 basil leaves. Dip the eggplant slices in aspic and layer 1 or 2 slices in each terrine, then add 2 sun-dried tomatoes per well, pushing down firmly to compact the vegetables. Finish layering any remaining vegetables until the wells are full. Evenly distribute the remaining tomato aspic between the wells and fold in the overhanging pieces. Wrap the pan in plastic wrap and chill for at least 3 hours or up to 3 days.

Remove the top layer of plastic wrap, then lift up on the edges of the plastic wrap lining the wells of the pan to remove the terrines. Serve the terrines individually, garnished with a fresh basil leaf and a dollop of the tahini yogurt sauce.

Store the leftover terrines in an airtight container in the refrigerator for up to 5 days. The tahini yogurt sauce can be stored in a separate airtight container for up to 5 days.

Vibrant Cold Vegetable Terrine

Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade.

In a large skillet, heat the oil over medium-high heat.

Add the onions and sauté them until tender and golden.

This will take about 5 minutes.

Stir in the butter and let it melt. Scrape the onions and butter into the processor. Add all the remaining ingredients for the carrot-cauliflower layers and process until smooth. Scrape into a bowl, cover, and refrigerate while preparing the other layer. Preheat your oven to 350℉ (180℃). Bring a large pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the bottom and ends with buttered wax paper, buttered side up. MAKE THE SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the mixture into the processor. Add all the remaining ingredients and process until smooth. Scrape about half of the carrot-cauliflower mixture into the pan, packing it well into the corners, and flattening it with a spatula or the palm of your hand to remove any air pockets. Add all of the spinach-mushroom mixture, and again flatten it. Finally, add the remaining carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine. Bake in the preheated oven for 1¼ hours, or until a knife inserted into the middle comes out clean. Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the pan. Invert onto a flat dish, peel off the paper and serve. Garnish with curly leafed lettuce, if desired.

Roasted-Vegetable Terrine with Parmesan Wafers

Colorful layers of tomato, eggplant. zucchini, and bell peppers are pressed into a chilled terrine bursting with flavor. Clever garnishes add a spark to this classic French dish: curls of deep-fried eggplant skins and crispy wafers of Parmesan cheese.


  • Plum (Roma) Tomatoes - 6
  • Olive Oil - 6 tablespoons
  • Salt and freshly ground black pepper to taste
  • Eggplants - 2 large
  • Zucchini - 2
  • Red and Green Bell Pepper - 1 each, roasted, peeled, seeded, and cut into 1/4-inch dice
  • Peanut oil for deep-frying
  • Parmesan Wafers
  • Parmesan cheese - 5 tablespoons, sifted, finely grated
  • All-Purpose Flour - 1 tablespoon
  • Extra-Virgin Olive Oil - 2 tablespoons
  • Balsamic Vinegar - 1 tablespoon
  • Salt and freshly ground pepper
  • Baby Mixed Greens - 2 cups, for garnish


Preheat the oven to 180 F. Core and cut the tomatoes in half lengthwise and shake out most of the seeds. Place the tomatoes in a small bowl and add 2 tablespoons of the olive oil and the salt and pepper. Place the tomatoes, skin-side down, on a baking sheet and bake until dried but still soft, about 2-1/2 hours. Remove the tomatoes and place them on a paper towel-lined baking sheet to drain. Cover the tomatoes with a towel and refrigerate if not using immediately.

Peel the eggplant in wide strips and reserve the peel. Slice the eggplants lengthwise into 1/4-inch slices, lay them on a baking sheet in a single layer, and sprinkle both sides lightly with salt. Slice the unpeeled zucchini lengthwise into 1/4-inch slices, lay them on a baking sheet in a single layer, and sprinkle lightly with salt. Let the vegetables stand for 20 minutes to render their water. Dry the slices with paper towels. Cut the peppers into 1/4-inch-wide strips.

In a large saute pan or skillet over medium-high heat, heat 1 tablespoon of the olive oil and fry a few of the eggplant slices slowly in one layer, turning them often, until they are golden brown, 2 to 3 minutes on each side. Repeat to cook the remaining eggplant slices, then the zucchini slices. As the vegetables brown, remove them from the pan and lay them on paper towel-lined baking sheets. Add more olive oil to the saute pan or skillet as necessary. Pat the slices dry with paper towels and chill if not assembling the terrine immediately.

To prepare the terrine mold: Line four 3-inch-wide ramekins, 2 inches deep, with plastic wrap, leaving a 3-inch overhang all around. Place one-fourth of the eggplant slices in each of the molds, letting the ends hang over the sides. Press the zucchini slices around the sides of the molds, pressing into place with your fingers. Sprinkle the layers with salt and pepper. Layer one-fourth of the red pepper strips around the sides of the molds, pressing the peppers against the sides with your fingers. Next layer one-fourth of the red pepper strips around the side of each mold, pressing the peppers against the sides with your fingers. Next, layer one-fourth of the green pepper strips around the sides, pressing them against the red pepper strips. Sprinkle lightly with salt and pepper.

Fit pieces of the roasted tomato into the centers of the molds and lay one tomato half on top of each. Press down to compact the layers and check to see that the mold is packed full if not, fill in the spaces with small pieces of the appropriate color of vegetable. The terrine should be very tightly packed, with all of the vegetables pressed tightly against the sides.

Pull the overhanging slices of eggplant over the tops of the molds and press, then pull the plastic wrap tightly over the molds. Place the terrines on a baking sheet and place another baking sheet on top of them. Add a 5-pound weight to the top and chill in the refrigerator for 24 hours.

To make the eggplant-skin curls: Cut the reserved eggplant skin into long, very fine julienne. Fill a heavy- medium saucepan to a depth of 2 inches with peanut oil and heat to 350 F, or until a breadcrumb immediately sizzles and floats to the top when dropped in. Fry the strips until they crisp and curl, about 2 minutes. Drain on paper towels and set aside.

To make the Parmesan wafers: In a small bowl, combine the cheese and flour. In a medium non-stick saute pan or skillet over medium-high heat, sprinkle about 1-1/2 tablespoons of the mixture in an oval shape and spread it evenly with the back of a spoon. As the cheese melts and forms a wafer it will turn golden brown, about 1-1/2 minutes. Turn the wafer carefully and let it brown on the second side, about 45 seconds.

Carefully remove the wafer from the pan with a wide spatula and curl it over a glass placed on its side to give it a curved shape. Repeat to make 4 wafers. The wafers will become more crisp as they cool and dry and can be made up to 4 hours ahead of time. Set them aside in a cool, dry place until ready to serve.

Whisk the olive oil, vinegar, and salt and pepper to taste together, then toss the greens in the mixture.

To serve: Open the plastic wrap on the top of each terrine and pat the vegetables with a paper towel to remove any excess moisture. Invert each terrine onto the center of a serving plate and remove the plastic wrap completely. Top the terrines with some of the deep-fried eggplant skin curls. Place a Parmesan wafer on one side of each terrine, and garnish the plates with the dressed baby greens.

Roasted Vegetable Terrine

Terrines were a big thing in the 1970s, which inspired me to make an updated, fresh roasted vegetable terrine with an Italian influence - an homage to my family heritage. Seasonal vegetables work best, whatever you can find at your store or market: zesty tomatoes, sweet bell peppers, summer squashes, and a big eggplant layered with pesto ricotta and herbed goat cheese.

Total time: 1 hour 30 minutes

6 Small Vine-ripened Tomatoes (1/2" slices)

2 Small Zucchini (1/8” slices lengthwise)

2 Small Italian Squash (1/8” slices lengthwise)

1 Large Eggplant (1/4” slices lengthwise)

3 Bell Peppers, assorted colors (quartered and seeded)

2 Jalapeño Peppers (halved and seeded)

Olive Oil (high polyphenol count, if possible)

Anise Seed (rough grind with mortar and pestle)

8 oz. Goat Cheese (softened)

2. Place tomatoes in single layer on lightly oiled sheet pan and season with salt, pepper, garlic powder, oregano, & basil and finely drizzle with olive oil.

3. Similarly, place zucchini and Italian squash in a single layer on lightly oiled sheet pan and season with salt, pepper, garlic powder, fresh rosemary leaves and finely drizzle with olive oil.

4. Place bell peppers and jalapeño peppers skin side down on sheet tray and season with salt, pepper and finely drizzle with olive oil.

5. Lastly, place eggplant in a single layer on a lightly oiled sheet pan and season with salt, pepper, ground fennel seed and lightly drizzle with olive oil.

6. Cook vegetables for 25-30 minutes, rotating halfway through, or until lightly roasted. Cool to room temperature.

7. While roasting, thoroughly mix ricotta with lemon zest and chopped parsley in a medium bowl. Season to taste with salt and pepper.

8. In a separate bowl, mix goat cheese with pesto, and Parmesan cheese. Season to taste with salt and pepper.

9. Starting from the ends, gently remove the skin from roasted peppers.

10. Line 8”x4” loaf pan with parchment paper, keeping corners and edges square.

11. Place single layer of roasted tomatoes, herbed side down (since this will be exposed as the top of the terrine).

12. Gently spread half of the ricotta mixture on top of the tomatoes, careful not to agitate tomatoes below. We used a piping bag and a wet spatula to help spread the mixture.

13. Next, layer zucchini in pan.

14. Gently spread half of the goat cheese mixture on top of the zucchini in the same manner as the ricotta in step 12.

15. Next, layer roasted peppers in pan.

17. Next, layer roasted Italian squash in pan.

19. Lastly, place eggplant in two layers on top. This will act as the base of the terrine and will absorb any excess liquid from the roasted vegetables.

20. Cover last layer with parchment or plastic wrap. Turn loaf pan upside down on plate or serving dish and let rest overnight in the refrigerator.

21. When ready to serve, take off loaf pan and parchment paper.

22. Using a serrated knife, gently slice into 1” slices.

23. Garnish with chopped herbs and serve cold.

Vegetables: I used a variety of vegetables that were in season and readily available at the grocery store. A different assortment would have worked as well - just keep in mind slicing and roasting will vary. Other vegetables to consider: asparagus, carrots, potato, sweet potato, beets, artichokes, onion, parsnip, fennel, squash (acorn, butternut, delicata, kabocha), etc.

Seasoning: I season relatively heavy (as you can see in the photos). Season to your liking and please let me know in the comments below what other combinations you think might work! I imagine this recipe adapted to accompany popular flavors in other cultures.

Layered terrine can rest in the fridge for up to 3 days before serving. Terrine will keep for up to 5 days from day of roasting.


This is one of my favourite recipes and it’s so easy to make. All you need to do is grill and stack. This recipe uses delicious vegetables, fresh basil, and creamy goat cheese. If you want to omit the cheese, then you could use almond ricotta or cashew ricotta cheese or some dairy-free store-bought ones!


The trick to make a delicious terrine is to slice the vegetables not too thin, but not too thick. I like using a knife to do this, but you could also use a cabbage shredder. I then grill the vegetable slices in a panini maker, or you could bake them in the oven.

This is the perfect dish for a hot summer day as it is served cold. While every bite is packed with an array of different flavours, the basil and goat cheese steal the show. I love using goat cheese in my recipes. Some of my favourite recipes that include goat cheese are my stuffed chicken breasts with sun dried tomatoes and basil, or my chicken breasts cooked in a roasted red pepper sauce and goat cheese. A terrine is usually a French meat loaf packed with chopped veggies and meats that is usually served cold. I decided to make another version that basically did the same format, but instead of meat, I only used vegetables. It’s essentially a crust-less vegetable layered pie.

You can make this terrine in any kind of pan you want, this time I used a loaf pan, but I’ve made it in a cheesecake pan or even a glass pie mold!

What makes this dish even more amazing is that it is low-calorie and low-carb! This vegetable pie is gluten-free, as it only uses fresh vegetables and cheese. I’ve been thinking about making this recipe for a while now because the basil in my year-long garden is ready to be harvested.

Zucchini & Asparagus Terrine

This no cook zucchini terrine is a delicious dish for summer and is served cold. A pretty low carb and keto appetiser or picnic dish, it will become a family favourite. Or enjoy for a light lunch.

Lightly cooked zucchini ribbons encase a cheesy mixture of ricotta and feta with the bright green of the asparagus spears adding a delicate flavour and an appetising colour. There’s a bit of preparation with the cooking of the zucchini slices but it’s fun to assemble. Perhaps something the kids would enjoy helping you with.

I saw a rare sighting of fresh asparagus in the supermarket and skipped off to the checkout with no idea what to do with it. Usually the asparagus for sale here looks like it has been sitting in a darkened warehouse for weeks with shrivelled tips. To see healthy stalks made me excited and I knew that I had to make something stunning with it rather than just roast it as a side dish. When you see an ingredient that is not common here, you must make it count. Especially when you have a food blog!

You could serve this as an appetiser with a dash of pepper or tomato coulis or with a side salad for a healthy and hearty lunch. For the non-vegetarians out there, perhaps this zucchini terrine could have smoked salmon added to the layers?

My advice on cooking the zucchini strips is to cook them gently and not too long. The water content in the zucchini will see shrinkage as great as George Constanza from Seinfeld in a cold pool. It took me a few zucchini strips to realize this, but they were set aside to cover any gaps.

I used 4 medium sized zucchinis but that’s medium sized in St Lucia. Where you live might have a different definition of a medium zucchini so perhaps peel a couple of zucchinis into strips and cook. Add more as you go along once you assess whether you have enough to cover all the tin.

The taste of this zucchini terrine is light, and I think the pesto helped give it an extra flavour. I even enjoy a slice cold for breakfast the next day. Being a vegetarian dish, the Chief Taster was not circling it like a hungry lion. So, the zucchini terrine was safe and made it to the next day.

I found this a fun dish to assemble with most of the cooking time being on the zucchini as you need to cook the ribbons in batches. There is a satisfying moment when you turn out the chilled zucchini terrine, remove the clingfilm and see the green loaf with the pretty zucchini strips. I added a couple of yellow zucchinis for a colour contrast, but they didn’t stand out as much as I had hoped.

Try this as a make ahead dish. You could even make it the day before serving. If you are having a dinner party it would be an ideal appetiser to make ahead. To me, it would be a perfect picnic food, but I’d cut it into slices beforehand, so the picnic is less messy.

Recipe Tips

Halve any thick asparagus tips to make an even layer as possible.

Make sure you leave a generous over hang of clingfilm in the tin.

Gently cook the zucchini quickly so not to shrink the strips too much.

You could add fresh herbs to the cheese mixture. I’d suggest mint or dill.

Feel free to add other cheese. I’d keep the ricotta as the base but perhaps cream cheese or goats cheese would be a delicious addition.

Courgette & feta terrine with a roasted red pepper chipotle coulis

Do you think you have a fairly good working knowledge of internationally recognised celebratory days? Christmas, New year, Eid, Chinese New year, Diwali, Easter, International Women’s Day, World AIDS day and so forth? Well if you ever wanted to confirm your ignorance, step into the wonderful world of food blogging and learn about all the celebrations you had hitherto been unaware of. World Nutella Day. National Pie Day. International Bacon Day. National Ice-cream Day. World Bread Day. British Cheese Week. Chocolate Week. The list is seemingly endless.

This got me thinking about other weird and wonderful days and celebrations that I might up to now have been shamefully ignorant, such as:

Something for everyone, really – and that’s just a small fraction of all the wacky and wonderful days out there!

But the one that really caught my eye was National Sneak A Zucchini Onto Your Neighbour’s Porch Day – which is today 8 August! You see, when we first got our allotment back in May, Nick received all sorts of advice. Plant this, plant that, remove the weeds like this, compost like that – but the one piece of advice that was pretty constant was “don’t plant too many zucchini/courgettes”. “Why?” asked Nick, “I mean, we love courgettes! We eat them all the time!”. “You’ll find out”, chuckled the allotment old-timers. Undeterred Nick planted ten. Yes, ten. And over a growing season, each can produce 40-50 courgettes. If you pick diligently every day, this could mean 50 petite, sweet little courgettes – but fail to visit the allotment and pick diligently and within days you will have baseball bat-sized monsters (my friend calls them zucchini cudgels). You can imagine which option has prevailed in this house… So lately I have been on a mission to find recipes that use up a lot of courgettes in one go and this is such a recipe. The original is by French writer Sophie Dudemaine but I found an English version of it here. The coulis is my own addition and a fine one it is too, with the smoky spiciness giving the mild-flavoured terrine a wonderful lift. The terrine can be served warm or cold and makes a fantastic picnic food. It’s also an easily customisable recipe – I threw in a handful of spinach as this is what I had in the fridge, but you could also add grated carrots, peas, leeks anything that took your fancy, really.

A dish this elegant calls for a considered wine match, and after my trip to the Loire Valley in June, I have been spending more time seeking out examples of the excellent value white wines from the region. Although my trip focused on the Muscadet region around Nantes where the whites are made from Melon de Bourgogne grapes, white wine fans will also definitely find it worth exploring the wines of the Touraine region of the Loire Valley, located around the city of Tours. One of my favourite Touraine appelations is Vouvray, which produces velvety wooded Chenin Blancs, but those looking for crisp and fresh whites need to look no further than Touraine Sauvignon Blanc wines. To match my creamy terrine, I tried the 2012 Thierry Delaunay Touraine Sauvignon Blanc with its gooseberry nose and racy palate of green apples , elderflower and notes of green pepper (£8.99 from Majestic Wines). The fresh, tart notes of the wine were a great foil for the creaminess of the terrine without overpowering it

Now – what to do with the other 200 courgettes… If only my neighbour had a porch!

Definitely! A batch of Mediterranean Roast Vegetables will last for 3-5 days in the fridge, and you can reheat them or serve them cold or at room temperature.

Normally I&rsquom all about freezing all the things, but I don&rsquot recommend freezing roasted vegetables. The texture would just get too weird. But you could make your roasted vegetables into soup and freeze that!



  1. 1 Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Pop the broad beans out of their skins by squeezing gently between your index finger and thumb. Bring a pan of water to the boil, stir in the cooking salt, add the petits pois and broccoli and blanch for 30 seconds. Remove from the pan, refresh in iced water and drain. Add the green beans, carrots and celery to the pan and cook for 5–10 minutes, until tender but still firm to the bite. Drain and refresh under cold water. Whisk the eggs with the cream in a bowl and add the petits pois, broccoli, green beans, carrots, celery, broad beans, tarragon and basil. Season with salt and pepper.
  2. 2 Line a terrine with cling film (plastic wrap), allowing it to overhang the sides. Spoon in the vegetable mixture, wrap the overhanging cling film over the top to seal and put the terrine into a roasting tin (roasting pan). Pour in boiling water to come about halfway up the sides and bake for 40 minutes, until the tip of a knife inserted into the centre comes out clean. Turn out and remove the cling film before serving. Serve warm or cold.

Beverage pairing: Domaine Vocoret & Fils Chablis, France. Eggs and cream suggest a white wine of the richer variety, such as Chardonnay. But the fresh spring vegetables with green herbs want a wine that’s a little racier and punchy. The answer is Chablis, Chardonnay grown on pure limestone soils in northern France, a wonderful combiner of rich and racy, stabilized with a mineral core.

Hey, Roasted Vegetables Are Just as Good Cold, Too

For years, I served roasted potatoes fresh out of the oven. Exclusively. Carrots remained in their 425°F home until just before they hit the plate. But that was all before I got a job and bought all my own groceries and learned about life. I needed to maximize my free time and money, which meant making really big batches of roasted vegetables (far more than I could eat in a single sitting) at the beginning of the week and storing them in the fridge to repurpose over the next few days.

A strange thing started happening in my minimally-stocked kitchen. Every now and then, I’d take a cold, roasted carrot out of the Tupperware and just eat the hell out of it. Before bed. After the gym. As a Saturday afternoon snack. They were great. They are great. The minute I realized that roasted vegetables could be more than just roasted vegetables was a big point in my life as a home cook. It opened doors that I still walk through all the time.

Sometimes I’d use roasted vegetables as crudités (I know, I know, they’re not raw), dipping a variety of them into a simple yogurt or ricotta dip. That deep, ultra-savory flavor is a nice break from the mediocre vegetable platters at parties across the world.

I also started to use leftover roasted vegetables as salads. Charred broccoli is absolutely incredible when it’s tossed with a citrus-y vinaigrette, some toasted nuts, and some chopped herbs. Hell, basically any vegetable is. Toss them with pesto or a creamy nuoc cham dressing. You can also use them to top some lightly dressed greens or shaved raw vegetables for some contrast. It’s all great.

And potatoes? Oh, man. Roasted potato salad kicks the crap out of boiled potato salad. Those little crispy bits, along with the garlic or herbs or shallots you roasted them with, provides enough flavor and texture to change some seriously concrete beliefs.

You can eat cold roasted vegetables in so many ways. It’s all about looking at them as a more flavorful, textured version of their original ingredient, not a finished side. Once you start thinking like that, anything’s possible. I’m actually way too excited about this, as I’m writing it. I hope that, one day, the leftover roasted carrots in your fridge will get you there too.