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Roasted Vegetable and Goat Cheese Terrine Recipe

Roasted Vegetable and Goat Cheese Terrine

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on April 07, 2010

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    A really great, refreshing dish! My family has been making this for a number of years now. We typically have it for Easter as its a great way to get a bunch of fresh spring veggies on the table. It is totally worth the time spent. We usually skip the sun dried tomato sauce and croutons. Sometimes just serving with a splatter of store bought balsamic glaze. This past Easter we used a goat cheese infused with figs. It gave the terrine a whole new spin, totally delicious. Don't be afraid to try another kind of fruited cheese in there!

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  • on August 09, 2009

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    Anyone know how far in advance this can be made? Thanks!

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  • on January 22, 2008

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    Very easy to make, excellent taste and a presentation to die for: what else can one ask for? I substituted feta cheese to the goat cheese and simply added less salt. This is a keeper!!

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  • on December 30, 2007

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    The other readers comments helped. I did not use the plastic wrap and wish I had as some of the layers separated as I tried to plate. However it was beautiful! And delicious! I had to travel an hour to the family event and serving this room temp was perfect. I had some small trouble getting the zucchini and eggplant peeled off the foil, maybe I cut too thin, used a madoline.

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  • on May 28, 2007

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    It was a hit Christmas eve. I live in a greek influenced area and my quest loved it. Be sure to serve this with some good crusty bread or crackers.

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  • on April 05, 2007

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    The terrine looks great. The sauce however, well, might need some work. Could be something I did but worth a try. You might want to make another sauce just for variety, or in case you're like me and some of your guests are not sun-dried tomato fans. Like them spread on bread but not in my dishes. I find that most dried tomatoes you buy in the states are just not good and really need to come from Italy. Actually tastes better a day or two later so this can definitely be a make-ahead.

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  • on March 11, 2007

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    A wonderful, refreshing recipe, perfect for holidays or for the summer. The taste, the colors, the presentation...just amazing.

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  • on January 09, 2007

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    THIS TERRINE WAS AWESOME BUT A TON OF WORK AND AFTER TASTING IT CAREFULLY, I BELIEVE SOME SHORTCUTS WOULD NOT BE DESCERNABLE. I CAN'T STAND "SEMI-HOMEMADE" BUT HERE I REALLY FEEL IT'S APPROPRIATE.

    SKIP THE PEPPER ROASTING AND USE ROASTED RED JARRED BLOTTED DRY. DON'T NEED THE YELLOW COLOR SINCE YOU ALREADY GET IT FROM THE YELLOW SQUASH AND CAN'T IMAGINE YOU WOULD MISS THE TASTE.

    USE FROZEN CHOPPED SPINACH. CAN'T TASTE IT ALL AND I THINK IT'S THERE FOR THE DARK GREEN COLOR.

    A MANDOLIN IS A LIFESAVER HERE.

    THE SAUCE IS WAY TOO STRONG BUT AGAIN, PRETTY. NEXT TIME, I'LL USE A TOMATO SAUCE WITH LESS GARLIC AND ADD SOME BASIL TO TIE IN THE CHEESE MIXTURE. IT'S REALLY JUST DELICIOUS ON IT'S OWN.

    BE SURE TO PUT SOMETHING UNDER THE TERRINE IN THE FRIDGE. I DIDN'T REALIZE THAT WEIGHTING IT DOWN WAS GOING TO PUSH OUT LIQUID AND I HAD IT ALL OVER THE SHELF IN MY FRIDGE.

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  • on January 05, 2007

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    I made this dish for a christmas party at the neighbor's. It was an absolute hit and I passed out many copies of this receipe.

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  • on April 14, 2006

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    hmmm.. takes long but very tasty and good-looking

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