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The main dish, Chic bistro

Roasted vegetable and goat cheese terrine

This roasted vegetable and goat cheese terrine is a vegetarian summer dish for 6, layering roasted zucchini, eggplant and peppers with fresh goat cheese. It takes 40 minutes of active work and is made entirely the day before, tasting even better the next day. Medium difficulty, at €3.60 per person, the key to success is pressing each layer firmly before chilling it under a weight.

A terrine of roasted zucchini, eggplant and peppers layered with fresh goat cheese, I build it the day before and it's even better the next day.

Roasted vegetable and goat cheese terrine
For
6 people
Work
40 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€3.60
Calories per person
360 kcalcalculated by Kiloach, your weight coach

This terrine pairs the soft, oven roasted texture of summer vegetables with creamy fresh goat cheese, with basil running through every layer. It holds together thanks to an overnight rest under a weight, no gelatin or pastry needed. Sliced, the layers of zucchini, eggplant and peppers make for a striking, colorful presentation.

It's a great choice for a summer dinner with friends, when zucchini and peppers are at their best. Mon Chou suggests it for meals where you want to impress without spending the evening in the kitchen, since everything comes together the day before. Serve it as a light main with a green salad, or as a generous starter before grilled meat.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 1 h 35
  2. The same day 1 step
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, roast all the vegetables, prepare the herbed goat cheese and layer the terrine in the fridge under a weight. The day of, just let it keep resting in the refrigerator, there's nothing else to do. Right before your guests arrive, take it out of the fridge half an hour ahead, unmold, slice and garnish with fresh basil.

The ingredients

6 people

Fruits and vegetables

  • Zucchini 900 g
  • Eggplant 700 g
  • Red peppers 600 g
  • Basil 1 bunch
  • Garlic 2 cloves
  • Fresh thyme 4 sprigs

Dairy

  • Fresh goat cheese 400 g

Pantry

  • Olive oiloften in the pantry 6 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut the zucchini and eggplant into long 5 mm slices, brush with olive oil and roast for 20 minutes at 200°C, flipping halfway through. 30 min

    Spread them on parchment paper without overlapping.

  2. Roast the peppers whole for 35 minutes, seal them in a bag to loosen the skin, then peel and cut into strips. 40 min

    The steam trapped in the bag lifts the skin off on its own.

  3. Mash the goat cheese with the chopped garlic, the thyme leaves and a drizzle of olive oil. 5 min

    Add a little cream if the goat cheese is too firm.

  4. Layer the vegetables, goat cheese and basil in a plastic wrap lined loaf pan, pressing down firmly on each layer, then cover and chill with a weight on top. 20 min

    Finish with a layer of vegetables for a nice top once you unmold it.

The same dayDuring the day, whenever you get a moment.

  1. Keep the terrine chilled under its weight, it will slice more cleanly later.

    The longer it rests, the more neatly it slices.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold onto a serving plate, slice with a serrated knife and garnish with basil and a drizzle of olive oil.

    Take it out of the fridge half an hour ahead, the flavors come through rounder at room temperature.

Our tips to get it right

  • Drain the eggplant well after roasting if it releases water, otherwise the terrine turns soggy as you build it.
  • Pick a creamy fresh goat cheese rather than a dry log, it mashes more easily and binds the layers better.
  • Use a loaf pan rather than a wide dish, the height of the layers gives the terrine more structure than a flat version.

The variations

  • Swap the fresh goat cheese for drained ricotta mixed with a little parmesan for a milder version.
  • Add a layer of slow roasted tomatoes between the vegetables for extra sweetness and color.
  • For a quicker version, use ready made roasted vegetables from the deli counter and focus on layering and the cheese.

What to serve it with

  • Green salad with olive oil
  • Grilled country bread
  • A chilled rosé

Storage

The terrine keeps for 2 to 3 days in the refrigerator in a sealed container or wrapped in plastic. It doesn't freeze well since the vegetables release water when thawed. It's served cold or at room temperature, no reheating needed.

Questions about this recipe

Can I use yellow or green peppers instead of red?

Yes, it just changes the color and sweetness slightly. Yellow peppers are sweeter, green ones a bit more bitter.

How do I keep the terrine from getting too watery?

Drain the roasted vegetables well on paper towels before layering. The weight during resting also helps push out excess liquid.

How many people can this terrine serve as a starter?

The same amount can serve up to 8 people as a starter if you cut thinner slices. As a main dish, it's sized for 6.

What knife works best for clean slices?

A bread knife or a thin serrated knife gives the cleanest cuts. Wipe the blade between slices for neat edges.

Can a roasted vegetable and goat cheese terrine be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a roasted vegetable and goat cheese terrine?

Allow 1 h 40 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a roasted vegetable and goat cheese terrine?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted vegetable and goat cheese terrine cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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