Vegetable Terrine for Meatless Monday (Week2)

Posted on March 15, 2010. Filed under: side dish, Vegetarian |

Last week we participated in our first Meatless Monday. You can read about the campaign on their website to see how just 1 person making the choice to go meatless just 1 day a week can make a HUGE impact on our world and on your body, all in positive ways.

Last weeks dinner was sub par. I thought it was fine, but Jon hated it. It was chili, with no meat. Lots of beans and mushrooms for texture, and a side of cornbread. Again, I liked it and if there would have been meat in it, I bet he would have liked it too 🙂 He is getting used to the idea of not having meat on that one day, it is an adjustment for him, for sure. But we will continue on, persevere on this journey.

This Monday will be different. Creative ways to incorporate veggies is my goal. Like this Roasted Vegetable Terrine. Delicious. My friend Bonnie ate it and said, “This is the best thing in my life.” She said it with eggplant and cheese practically falling out of her mouth b/c she was inhaling it (it is that good). You can make it on Sunday and enjoy it on Monday. In fact, if there are only 2 of you in your house, this is enough for each of you to have some for lunch and dinner.

I think a lot of people get stuck on what to eat if they aren’t eating meat. They automatically assume it will be a meal filled with carbohydrates: pasta, rice, pizza. It doesn’t have to be. But I understand that it is hard to think outside of the box. Maybe the ideas below will help you think creatively about removing some of the meat from your diet and replacing it will flavorful produce.

Here are some lunch and dinner ideas to compliment the Roasted Vegetable and Goat Cheese Terrine:
Roasted Pear Salad
Pizza: Margherita, Greek or Butternut Squash
Sweet Potato Raviolis

I got the idea for the terrine from Once Upon a Plate. Beautiful pictures!!

Roasted Vegetable and Goat Cheese Terrine
Makes 8 slices
1 eggplant
Olive oil cooking spray
1 tablespoon balsamic vinegar
2 large red bell peppers, roasted
1 large yellow bell pepper, roasted
3 large zucchinis, sliced lengthwise
5 tomatoes
6 ounces goat cheese
1/4 cup parmesan cheese, shredded
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 garlic cloves, minced
½ cup fresh basil leaves, coarsely chopped
Salt and pepper to taste (you won’t need a ton of salt and pepper though. Roasting the vegetables brings out tons of flavor)

Remove both ends of eggplant; slice eggplant lengthwise into 8 slices. Place eggplant on a foil-lined baking sheet coated with cooking spray. Coat eggplant with cooking spray; sprinkle with salt and pepper (only a little). Bake at 450° for 15 minutes or until tender. Remove from oven; brush with balsamic vinegar, and set aside to cool.

Place sliced zucchini on a foil-lined baking sheet coated with cooking spray and sprinkle with a little salt and pepper. Bake at 450° for 12 minutes. Brush with balsamic vinegar and set aside.

Cut the ends off of the tomatoes and slice them in third. Season with salt and pepper. Place on a foiled lined baking sheet, seed side down and roast for 25 minutes at 450 degrees. Remove from the oven and cool.

Combine goat cheese, parmesan, garlic, lemon zest, lemon juice, and basil leaves in a bowl. Stir in ¼ teaspoon salt and ¼ teaspoon pepper.

Line an 8- x 4-inch loaf pan with plastic wrap, allowing edges of plastic to overhang.
*Make sure all your veggies are at room temperature or only slightly warm when you start to layer your terrine.

Gently press 3 eggplant slices crosswise into loaf pan, balsamic side up (facing you), allowing top of slices to be even with pan. Press 1 slice up against sides of each end of loaf pan, allowing top of slice to be even with pan (you are essentially living the pan with eggplant slices).

Spread half of cheese mixture over eggplant; top with yellow pepper and half of the zucchini slices. Spread the remaining half of the cheese mixture over the zucchini. Repeat procedure with remaining veggies: zucchini, peppers, tomatoes. Top with remaining slices of eggplant, balsamic side down.
*It doesn’t matter the order it is layered in. The point is to have layers of roasted veggies and cheese.

Cover with plastic wrap that is hanging over the sides, and place a weight on plastic wrap. (We used 3 cans of soup.) Chill in the fridge for 8 hours or overnight (I chilled it for about 1 hour and it tasted great, so if you don’t have the time to chill it for 8 hours, don’t let that stop you from making this.)

Uncover and invert loaf onto a cutting board; carefully remove plastic wrap.
*It comes out of the pan really easily and holds it form really well. So don’t be worried, you can do this!

Cut into 8 slices using a really sharp knife and serve along side almost any dish.

If there is any excess liquid, just use a paper towel to blot it up when you serve it.


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