Roasted Vegetable Terrine

Roasted Vegetable Terrine

Roasted Vegetable Terrine

I’ve never attempted a ‘terrine’ before. I like the look of all the layers of colourful vegetables and have seen it being done on cookery programmes so decided to give it a whirl as part of a Mother’s Day lunch…

I loosely based it on this recipe  for Roasted Vegetable and Goats Cheese Terrine but my mum isn’t keen on goats cheese so I went for mozzarella instead. I also went to town when buying vegetables so used ALOT of different ones. In hindsight it is probably better to stick to a few vegetables that you can repeat the layers with, less time consuming to prepare and allowing the flavours to shine through individually too…

I pretty much spent three hours individually roasting the slices of vegetables and pan frying some. I seasoned with salt and pepper as I went along and added extra flavour by using a layer of sun-dried tomato paste in the middle. You can use whatever takes your fancy! 🙂

So this is how it was constructed:

Vegetable Terrine- Aubergine Layer

Vegetable Terrine- Aubergine Layer

Vegetable Terrine- Sweet Potato Layer

Vegetable Terrine- Sweet Potato Layer

Vegetable Terrine- Sweet Potato Layer

Vegetable Terrine- Sweet Potato Layer

Vegetable Terrine- Red Pepper Layer

Vegetable Terrine- Red Pepper Layer

Vegetable Terrine- Mozzarella Layer

Vegetable Terrine- Mozzarella Layer

Vegetable Terrine- Sundried Tomato Paste Layer

Vegetable Terrine- Sun-dried Tomato Paste Layer

Vegetable Terrine- Portabello Mushroom Layer

Vegetable Terrine- Portabello Mushroom Layer

Vegetable Terrine- Courgette Layer

Vegetable Terrine- Courgette Layer

Vegetable Terrine- Artichoke Layer

Vegetable Terrine- Artichoke Layer

Vegetable Terrine-  Asparagus Layer

Vegetable Terrine- Asparagus Layer

Vegetable Terrine-  Final layer!

Vegetable Terrine- Final layer!

Vegetable Terrine-  Ready for the fridge

Vegetable Terrine- Ready for the fridge

 

The terrine needs to be made ahead so that it can be kept in the fridge for at least 8 hours to allow the flavours to infuse. I put a heavy bottle on top to squash the layers down so that the terrine holds it shape on turning it out.

Vegetable Terrine - The result!

Vegetable Terrine – The result!

I served the terrine with rosemary and garlic roasted chicken, garlic hassle-back potatoes, red cabbage coleslaw and ‘no knead’ oatmeal bread- all home made!

Roasted Vegetable Terrine, Roast Chicken, Hassel-back potatoes, Red cabbage coleslaw

Roasted Vegetable Terrine, Roast Chicken, Hassel-back potatoes, Red cabbage coleslaw

The different colours and layers looked great but did fall apart a little on cutting. The flavours worked well together, but I’d use more sun-dried tomato paste and cheese next time and fewer different types of vegetables… worth the effort for a special occasion! 😀

 

 

 

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8 thoughts on “Roasted Vegetable Terrine

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