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Roasted vegetable terrine

Name: Roasted vegetable terrine
Total time: 1 h 15 min
Cuisine: Christmas
Ingredients: 2 zucchini; 2 bell peppers; 1 eggplant; 200 g cream cheese; 2 eggs; Basil; Olive oil, salt, pepper

4,5/5 (1190 reviews)

Mrs. Claus's recipe, to make as a family in the Village kitchen.

Total time: 1 hr 15
Serves 6
Intermediate

Ingredients

Number of people: Serves 6

2 zucchini
2 bell peppers
1 eggplant
200 g cream cheese

2 eggs
Basil
Olive oil, salt, pepper

Preparation stepsTotal time: 1 hr 15

Roast25 min
Cut the vegetables into strips and roast them for 25 minutes at 200°C. Preheat the oven to the temperature given, with the rack in the middle. Only open the door if the recipe says so: the dish is ready when it is golden and the time is up.
Bind5 min
Mix the cream cheese, eggs, basil, salt and pepper. Count the time from when you start, and only move on once you get the result described. Amounts for this step: 200 g cream cheese; Basil.
Layer5 min
Alternate vegetables and filling in a lined loaf pan. It is whipped enough when the whisk leaves a soft peak. Then fold in by lifting the mixture from the bottom up, so you keep the air in.
Bake40 min
40 minutes at 180°C. Let cool before turning out. Preheat the oven to the temperature given, with the rack in the middle. Only open the door if the recipe says so: the dish is ready when it is golden and the time is up.