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Roasted Vegetable Terrine with Parsley Sunflower Seed Pesto

Serves 6.


    Impress your meat-free guests with this snazzy vegan stack. Whether served as a side dish or main course, you’ll fall in love at first bite.


    Tip: Switch up the vegetables in this terrine with the seasons. Try a variation with slices of roasted beets and squash.


    Roasted Vegetable Terrine with Parsley Sunflower Seed Pesto


    Parsley Sunflower Seed Pesto
    • 1 garlic clove, peeled
    • 1/2 cup (125 mL) raw or roasted unsalted sunflower seeds
    • 2 cups (500 mL) packed fresh parsley, stems removed
    • 1/3 cup (80 mL) extra-virgin olive oil
    • 2 Tbsp (30 mL) lemon juice
    • 1/2 tsp (2 mL) salt
    Roasted vegetable terrine
    • 3 bell peppers, preferably of different colours, halved and seeded
    • 2 eggplants, cut crosswise into 1/2 in (1.25 cm) slices
    • 2 zucchini, halved crosswise and cut lengthwise into 1/4 in (0.6 cm) strips
    • 1 Tbsp (15 mL) avocado oil


    Per serving:

    • calories270
    • protein6g
    • fat20g
      • saturated fat3g
      • trans fat0g
    • carbohydrates21g
      • sugars9g
      • fibre10g
    • sodium218mg



    For the pesto, pulse garlic in food processor until minced. Add sunflower seeds and parsley, and blend until finely chopped. Add oil, lemon juice, and salt, and blend until smooth. Set aside or store in airtight jar in the refrigerator for up to 1 week.


    For the terrine, preheat broiler to high. Place peppers skin side up on large baking sheet, about 1/2 in (1.25 cm) from heat. Broil for 5 to 10 minutes, or until pepper skin is blistered and mostly blackened. Remove from oven and set aside.


    Heat large grill pan or large cast-iron skillet to medium-high. Brush eggplant with half of the avocado oil. Place in pan or skillet and cook on first side for 5 to 8 minutes. Reduce heat to medium, flip and cook on second side for 5 to 8 minutes longer, or until very soft. Remove from pan or skillet and set aside. Use the method for the eggplant to cook zucchini.


    To assemble the terrine, line standard loaf pan with parchment paper, allowing overhang on all sides. Beginning with eggplant, add single layer to bottom. Next, spread a thin layer of pesto. Next, top with layer of zucchini and peppers. Repeat with remaining ingredients, pressing down very firmly on each layer to compact.


    Fold parchment overhang over assembled terrine, press down once more to compact, and place loaf on baking sheet (to avoid spillage). Cover any exposed terrine with more parchment paper or place plate on top. Chill for at least 3 hours.


    To serve, remove terrine from loaf pan using parchment overhang. Thickly slice using serrated knife. Serve chilled.



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