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Recipe: Rainbow Vegetable Terrine

Terrines are a traditionally French food, similar to a pate (but with coarsely chopped foods in loaf form), and they’re served cold or at room temperature. I love the idea, but they’re frequently unhealthy and fatty. This Rainbow terrine requires no special cooking equipment or ingredients and can be made with whatever you have in your fridge. At minimum, some kind of soft cheese (I prefer part skim ricotta), a leafy green (chard or cabbage work very well because they have wide leaves, and any veggies.

I used seasonal veggies in this recipe, but I’ve also made this with: asparagus, spinach, onions, goat cheese, cream cheese, other colors of bell peppers, potatoes, and sweet potatoes.  The point is that you can make this with anything you’ve got – it’s a great way to use extra veggies before they go bad!

Rainbow Vegetable Terrine

Serves 6

  • 5-6 large Swiss chard leaves
  • 2 cloves garlic, minced
  • 2 red bell peppers, sliced about 1″ wide
  • 3 carrots, thinly sliced lengthwise
  • 2 yellow crookneck summer squash, cut into 5” pieces, thinly sliced lengthwise
  • 2 zucchini, cut into 5″ pieces and thinly sliced lengthwise
  • 1 eggplant, sliced
  • 1 cup part skim ricotta cheese (or goat cheese loosened with a little skim milk)
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme

In a colander placed in the sink, salt the eggplant, zucchini and the yellow squash. Let the salt extract some water while you prepare the rest of the dish.

Preheat your oven to 425. In a small pot, boil water and blanch the chard. Remove after 2-3 minutes, when it is pliable but bright green and place it in ice water to halt the cooking process.

Place the red pepper on a baking sheet, lightly salt and oil the peppers, and bake for about 10 minutes or until the skins have browned. In the meantime, get a loaf pan or a reusable plastic container (about the size of a loaf pan or slightly bigger).

Line the loaf pan with plastic wrap. Dry the chard leaves and use them to line the pan, letting some hang over the sides so they may cover the entire dish (even the top).

Rinse all the salted veggies and roast them with a little oil, salt and pepper. I like to add a little cayenne pepper to the eggplant to give it a little kick and/or dried oregano to the squash.  Again, roast for about 10 minutes or until they have slightly browned.

In a small bowl, combine the herbs, ricotta and garlic. Mix well and season with salt and pepper. Now you’re ready to assemble!

I like to follow the order of the colors of the rainbow, so start by adding a layer of red peppers to the bottom of the pan. On top, layer the carrots, pressing down with a flat spatula to even out and pack the layers tightly. After the carrots, use about half the ricotta mixture to create a cheesy layer. Next, repeat with the yellow squash and zucchini, press down, add a layer of cheese, and lastly add the eggplant. Press down one last time and tightly fold the leaves over the eggplant layer. Wrap tightly with the plastic wrap and refrigerate until ready to serve.


223 calories ∣ 115 calories from fat ∣ 13 g fat ∣ 3 g saturated fat ∣ 21 g carbs ∣ 8 g fiber ∣ 9 g protein ∣ Good source of vitamins A, C, K ∣ Riboflavin ∣ Folate ∣Manganese ∣ Potassium


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