Valerie's French Vegetable Terrine Recipe

Valerie's French Vegetable Terrine Recipe
French Born Valerie Hollstein fondly remembers from her childhood, a certain Aunt who always made a luscious cold eggplant terrine seasoned with the fresh mint of summer and a tomato sauce made from home-grown tomatoes. The following French Vegetable Terrine is my adaptation of her aunt’s recipe, and is perfect for using up the zucchini, eggplant, peppers, and tomatoes from your garden. You can actually use any of your favorite vegetables; they are bound together with just enough beaten egg to hold them together. Unlike a frittata, the vegetables are the main focus.
Valerie, who is a talented artist specializing in oils on glass, would rather be painting than cooking, so she leaves it up to family members to prepare this dish and serve it to her during her yearly visits to France. It is easily made, however, and takes very little hands-on time to assemble. Once baked, it can sit in the fridge for several days; it’s best served cold and is perfect for an end-of-summer luncheon, or to take on a picnic.

8 Servings

1 tablespoon vegetable oil
1 medium onion, diced
1 pound eggplant, cut into 1/2" chunks
1/2 pound zucchini, sliced
1/2 pound fresh mushrooms, sliced
Salt and freshly ground black pepper, to taste
1 red bell pepper, chopped
1 bunch fresh mint, chopped (2-3 tablespoons after chopping)

6 eggs

Tomato Coulis:
6 medium Roma tomatoes (about 1 1/2 pounds)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon pickle juice or vinegar
1/2 teaspoon sugar
  1. Preheat oven to 350°.
  2. Butter a 9 x 9" deep casserole dish; set aside.
  3. Heat the oil in a large skillet; add the onion and stir-fry until it is translucent.
  4. Add the eggplant, zucchini, and mushrooms.
  5. Sprinkle with a generous amount of salt and freshly ground pepper.
  6. Cook the vegetables over medium heat, stirring occasionally, until just crisp-tender.
  7. Stir in the red peppers and mint.
  8. Transfer to the prepared casserole dish.
  9. Whisk the eggs until light; pour over the vegetables.
  10. Bake 30-40 minutes or until set.
  11. Remove from the oven and cool; cover tightly and refrigerate.
  12. Tomato Coulis: Halve the tomatoes lengthwise, place them in a shallow dish, and drizzle with the olive oil.
  13. Roast them in a 400° oven about 40 minutes or until soft.
  14. Run the tomatoes through a food mill or push through a fine strainer, into a bowl and add the remaining ingredients.
  15. To serve: Remove from the refrigerator, run a knife around the outside of the terrine, and invert onto a serving platter; drizzle sauce over each serving.

Amount Per Serving
Calories 147 Calories from Fat 71
Percent Total Calories From: Fat 48% Protein 21% Carb. 31%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 159 mg
Sodium 60 mg
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 0 g
Protein 8 g

Vitamin A 30% Vitamin C 77% Calcium 0% Iron 10%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.