Description
This Easy Rainbow Vegetable Terrine is a visually stunning, nutritious, and delicious dish that layers colorful vegetables in a light, egg-based batter. Perfect for brunch, meal prep, or as a healthy side, this gluten-free and customizable recipe is as fun to make as it is to eat!
Ingredients
Scale
- 4 medium carrots, peeled
- 2 medium zucchini
- 2 medium yellow summer squash
- 2 tablespoons coconut oil
- 1 large garlic clove, minced
- ½ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 6 large eggs
- ¼ cup milk (any type)
- ¼ cup coconut flour
- ½ teaspoon baking powder
- Small handful fresh basil, chopped
Instructions
- Preheat the Oven & Prepare the Pan – Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Slice the Vegetables – Thinly slice the carrots, zucchini, and yellow squash using a mandoline slicer or a sharp knife.
- Sauté the Vegetables – Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the garlic, sliced vegetables, salt, and pepper. Sauté for 5-7 minutes until slightly softened. Let cool.
- Prepare the Egg Mixture – In a bowl, whisk together eggs, milk, coconut flour, and baking powder until smooth. Stir in chopped basil.
- Assemble the Terrine – Layer the sautéed vegetables in the prepared loaf pan. Pour the egg mixture over the vegetables, ensuring even coverage.
- Bake Until Golden – Bake for 45-50 minutes or until the eggs have set and the top is lightly golden.
- Cool & Serve – Let the terrine cool for 10 minutes, then carefully slice and serve warm or at room temperature.
Notes
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheating: Warm in the oven at 300°F (150°C) for 10 minutes or microwave for 30-45 seconds.
- Customization: Add cheese, swap veggies, or mix in fresh herbs for different flavor variations.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired