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🍽️ Provencal Vegetable Terrine

1355 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini (ca. 500 g)
• 3 eggplants (ca. 1 kg)
• 60 ml olive oil
• salt
• pepper (from the mill)
• 1 kg bell peppers (yellow and red)
• 1 clove of garlic
• 4 tbsp red pesto (vegan)
• 1 handful basil

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Line two baking sheets with baking paper.
3. 3. Line a terrine mold with cling film, leaving the edges hanging over.
4. 4. Wash the zucchini and the eggplants thoroughly.
5. 5. Slice the vegetables into very thin rounds.
6. 6. Arrange the slices on the first baking sheet.
7. 7. Brush the vegetables with some oil.
8. 8. Season them with salt and pepper.
9. 9. Wash the bell peppers and cut them in half lengthwise.
10. 10. Remove the seeds from the pepper halves.
11. 11. Place the peppers on the second baking sheet.
12. 12. Make sure the cut sides are facing downwards.
13. 13. Slide the tray with the peppers into the upper oven rack.
14. 14. Slide the tray with the zucchini and eggplant slices into the lower oven rack.
15. 15. Bake the vegetables for about 15 minutes.
16. 16. The pepper skin should turn black and start to blister.
17. 17. Extend the baking time with the grill function if necessary.
18. 18. Take both trays out of the oven.
19. 19. Cover the peppers with a damp kitchen towel.
20. 20. Let the peppers cool down.
21. 21. Remove the browned skin from the peppers.
22. 22. Peel the garlic.
23. 23. Mix the garlic with the pesto.
24. 24. Wash the basil.
25. 25. Shake the basil dry.
26. 26. Chop the basil leaves roughly.
27. 27. Place the largest eggplant slices overlapping in the terrine mold.
28. 28. Layer the remaining vegetable slices alternately.
29. 29. Brush each vegetable layer with some pesto.
30. 30. Sprinkle each layer with chopped basil.
31. 31. Fold the overhanging eggplant slices over the vegetables.
32. 32. Fold the cling film over the surface.
33. 33. Place a weighted wooden board on the terrine.
34. 34. Place the terrine in the refrigerator overnight.
35. 35. Turn out the terrine from the mold for serving.
36. 36. Remove the cling film.
37. 37. Slice the terrine.

Nutrition per serving

• kcal: 1355
• Protein: 42 g · Fett/Fat: 101 g · Carbs: 67 g