How to make a Roasted Vegetable Terrine (Crustless Layered Veggie Pie) ~ Cooking with Mira

gelatin

🥗Healthier: agar-agar

💰Cheaper: pectin

Agar-agar is plant-based and suitable for vegetarians.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Preheat the oven to 210°C.

Cut the stem off the eggplants and zucchinis.

Using a cabbage shredder, thinly slice the eggplants and zucchinis.

Slice the red pepper in half and remove the insides.

Place the sliced eggplants, zucchinis, and red pepper on two oven trays.

Brush the coconut oil over the eggplant and zucchini.

Bake everything for 40 to 45 minutes.

Cut the stems off the spinach.

Slice the mushrooms.

Take the stems off the basil.

Boil water in a pot and add the spinach, boiling until wilted.

Add the mushrooms and boil for a couple of minutes.

Remove the veggies from the pot and set aside.

Take the roasted veggies out of the oven and let them cool down for 20 minutes.

Peel off the skin of the red pepper.

In a cake mold, line the sides with saran wrap.

Layer the vegetables starting with a third of the eggplants at the bottom.

Add half of the zucchinis, all of the boiled spinach, and the mushrooms.

Place half of the red peppers over the top.

Add half of your goat cheese over the peppers.

Sprinkle half of the fresh basil leaves over the cheese.

Layer the next third of eggplants over this.

Add the remaining half of the zucchinis, red pepper, goat cheese, and basil leaves.

Cover with the remaining eggplants.

Wrap the veggie layer tightly with the saran wrap.

Leave it in the cake mold and refrigerate for about 4 hours.

Once chilled, cut into six pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens