This colorful grilled vegetable terrine has layers of eggplant, zucchini and peppers with goats cheese for a great low carb appetizer.
This is a simple recipe that looks great and is full of flavor. It makes a great summer dish or when you need a colorful addition to your dinner party.
This is my 500th post and was a request of a reader for a grilled low carb appetizer. We love the colors and how the flavors of the vegetables are balanced.
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What is a Terrine?
Terrines is a traditional French dish that is rather like a meat loaf as it's made with ground chopped meat layered in a ceramic dish. Often baked in a water bath, the dish is served cold.
What is a Vegetable Terrine?
A vegetarian version of a traditional terrine will have layers of cooked vegetables placed in a loaf tin, chilled and also served cold.
Vegetable Terrine Ingredients
We have used low carb vegetables for this keto vegetable terrine.
- This could be made with grilled mushrooms (Portobello would be a great option), cooked spinach, yellow squash, orange bell peppers, grilled thinly sliced fennel or tomatoes.
- The goats cheese in this terrine recipe could be substituted with cream cheese, ricotta or a vegan soft cheese.
- Add a minced garlic clover or garlic powder to the goats cheese mixture.
- Try a different mix of fresh herbs such as chives, tarragon or oregano.
How to Make a Grilled Vegetable Terrine
A vegetable terrine is easy to make but needs to be made the day before to allow the terrine to take shape.
Chargrill the sliced vegetables.
Layer the vegetables in a loaf tin lined with plastic wrap.
Spread the herb and goats cheese mixture in between the layers of vegetables.
After resting in the fridge overnight, turn out the terrine.
Cooking the Vegetables
The vegetable slices can be roasted, grilled or a combination of both. For the chargrilled lines on the eggplant and zucchini, a griddle pan or even a BBQ are best.
The peppers need to be cooked on a grill or roasted so that the skin can be removed.
The roast vegetable terrine should be stored in the fridge. Keep it covered with plastic wrap or in an airtight container and it will last up to 4 days.
What to Serve with a Grilled Vegetable Terrine
For a summer dish, serve this vegetable terrine with a light green salad or a caprese salad to keep the Mediterranean flavors going. A serving of low carb garlic bread would be a great accompaniment too.
Serve with a sauce or light creamy dressing. A tomato coulis would add a great touch of color and flavor but try a green goddess dressing.
This post was originally posted in 2014. The photographs and content have been updated but the recipe remains the same.
Grilled Vegetable Terrine with Goats Cheese
- 2 medium zucchini
- 2 medium eggplants
- 2 red bell peppers
- 2 yellow bell peppers
- 7 oz goats cheese softened
- 2 tablespoons basil leaves chopped
- 2 tablespoons parsley, fresh chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- Slice the zucchini and eggplant lengthways, about ¼ inch thick.
- Line a loaf pan, 8 ½ by 4 ½ by 2 ½ inches, with plastic wrap, leaving a 3-inch overhang.
- Preheat char-grill or barbecue plate on a medium heat.
- Brush the eggplant slices with olive oil and grill them in batches, turning over once golden in color. Place on kitchen towels once cooked.
- Repeat for the zucchini.
- Grill the peppers until the skin is blackened. Allow to cool, then peel the blackened skin off the peppers.
- Mix the chopped herbs with the goats cheese and season to taste with the salt and pepper.
- Arrange the either the eggplant or zucchini slices, covering the bottom of the tin. This will be the top of your terrine so layer as you would like to see them.
- Arrange a layer of either the eggplant or zucchini. Then follow with a layer of red peppers.
- Smooth half of the goats cheese and herb mixture over the red pepper.
- Repeat the layers of vegetables and goats cheese until you finish with a layer of vegetables.
- Cover the vegetables layers with the plastic overhang and weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. I used a couple of large packs of butter.
- Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Slice and serve.