This Colorful Veggie Terrine is a beautiful and nutritious dish packed with vibrant vegetables like carrots, zucchini, and summer squash. Bound together by eggs and coconut flour, this terrine has a light, slightly sweet flavor, and is enhanced by fresh basil and a touch of garlic. Perfect as a light main dish, appetizer, or side, this terrine is gluten-free, low-carb, and full of fresh, wholesome ingredients.
Ingredients:
- 4 medium carrots, peeled
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 Tbsp coconut oil
- 1 large garlic clove, finely minced
- ½ tsp sea salt
- ⅛ tsp ground pepper
- 6 large eggs
- ¼ cup milk
- ¼ cup coconut flour
- ½ tsp baking powder
- A small bunch of fresh basil leaves, finely chopped.
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a loaf pan with cooking spray or line it with parchment paper to facilitate easy removal.
- Prepare the Vegetables: Slice the carrots, zucchini, and yellow summer squash into thin strips, preferably using a mandoline for even slices. Set the vegetable slices aside.
- Sauté the Garlic and Vegetables: In a large skillet, warm the coconut oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until it becomes aromatic. Add the sliced carrots, zucchini, and summer squash, and season with sea salt and pepper. Cook the vegetables for 5–7 minutes until they begin to soften slightly. Remove from heat and let cool.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, coconut flour, and baking powder until smooth. Stir in the chopped basil leaves.
- Assemble the Terrine: Layer the sautéed vegetables in the prepared loaf pan, alternating colors to create a beautiful pattern. Pour the egg mixture over the vegetables, making sure the liquid fills the gaps between the layers.
- Bake the Terrine: Place the terrine in the preheated oven and bake for 35–40 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the terrine to cool in the pan for 10 minutes before carefully removing it. Cut into slices and enjoy either warm or at room temperature. Garnish with extra fresh basil, if desired.
Conclusion:
This Colorful Veggie Terrine is a light and delicious way to enjoy fresh vegetables. The coconut flour and eggs provide a tender, gluten-free base that binds the veggies together while the fresh basil adds a pop of herbaceous flavor. Whether you’re looking for a healthy main course, side dish, or a show-stopping appetizer, this veggie terrine will not disappoint!
Colorful Veggie Terrine with Coconut Flour and Basil
A vibrant and healthy veggie terrine made withcarrots, zucchini, and summer squash, bound together by coconut flour and eggs,and enhanced with garlic and basil.
Ingredients
- 4 medium carrots peeled
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 Tbsp coconut oil
- 1 large garlic clove finely minced
- ½ tsp sea salt
- ⅛ tsp ground pepper
- 6 large eggs
- ¼ cup milk
- ¼ cup coconut flour
- ½ tsp baking powder
- A small bunch of fresh basil leaves finely chopped.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a loaf pan with cooking spray or line it with parchment paper to facilitate easy removal.
- Prepare the Vegetables: Slice the carrots, zucchini, and yellow summer squash into thin strips, preferably using a mandoline for even slices. Set the vegetable slices aside.
- Sauté the Garlic and Vegetables: In a large skillet, warm the coconut oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until it becomes aromatic. Add the sliced carrots, zucchini, and summer squash, and season with sea salt and pepper. Cook the vegetables for 5–7 minutes until they begin to soften slightly. Remove from heat and let cool.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, coconut flour, and baking powder until smooth. Stir in the chopped basil leaves.
- Assemble the Terrine: Layer the sautéed vegetables in the prepared loaf pan, alternating colors to create a beautiful pattern. Pour the egg mixture over the vegetables, making sure the liquid fills the gaps between the layers.
- Bake the Terrine: Place the terrine in the preheated oven and bake for 35–40 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the terrine to cool in the pan for 10 minutes before carefully removing it. Cut into slices and enjoy either warm or at room temperature. Garnish with extra fresh basil, if desired.