Recipe and photo credit by - FryLight.

Greek Vegetable Terrine To Try Out: Meal Plan Ideas. Hello friends. Fancy making a Greek Vegetable Terrine? Because today I have a tasty recipe to share with you:
How To Make A Greek Vegetable Terrine:
Serves 8
166 cals per portion
9g fat per portion, of which 2.5g saturated fat
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients:
2 medium aubergine
FryLight Extra Virgin Olive Oil
White Bean Layer:
2 medium onions
2 x 300g can cannelini beans, rinsed and drained
Handful basil leaves, chopped
Red Pepper Layer:
1 clove garlic, crushed
3 red peppers
100g feta cheese, crumbled
25g black olives pitted
Greek Vegetable Terrine Method:
1.) Heat the oven to 200C/400F/gas mark 6. Cut the onions in rough chunks and place on a roasting tray, spray about 10 times with FryLight.
Cut the peppers in half, remove the seeds then place face down in the roasting tray.
Put into the oven and cook for 30 minutes until the onions are brown and the peppers are tender. Set aside to cool.
2.) Slice the aubergine thinly and spray both sides of the slices with FryLight.
Heat 2 large non-stick frying pans and cook the aubergines on medium-high heat until lightly golden and tender. Remove and cool.
3.) For the bean mixture put the beans and roasted onions into a food processor with the garlic and chopped basil and briefly whiz until finely chopped but not smooth, season.
4.) For the pepper mixture, remove the skins from the peppers, roughly chop and put into the clean food processor bowl with the garlic, feta cheese and black olives, whiz until the pepper is finely chopped.
5.) Line a loaf tin, measuring about 22cmx10cm (8½” x 4”) with cling film, overlapping sides.
Arrange the cooked aubergine slices, slightly overlapping in the bottom and around the sides of the tin, there should be some left to cover the top.
Spread half the bean layer evenly in the bottom of the tin, spoon over the pepper mixture then add the rest of the bean mixture.
6.) Level the top and cover with a layer of aubergine. Cover with cling film and refrigerate overnight.To serve, remove the cling film.
Invert onto a flat plate and peel off cling film from terrine, cut into slices with a serrated edged knife.
Recipe and photo credit by – FryLight
So what do you think of this Greek Vegetable Terrine?
Fancy making one?
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Recipe Card:

Greek Vegetable Terrine
Equipment
- Roasting tray
- 2 large non-stick frying pan
- Loaf tin
Ingredients
- 2 medium aubergine
- FryLight Extra Virgin Olive Oil
- 2 medium onions
- 2 x 300g can cannelini beans, rinsed and drained
- Handful basil leaves, chopped
- 1 clove garlic, crushed
- 3 red peppers
- 100g feta cheese, crumbled
- 25g black olives pitted
Instructions
- Heat the oven to 200C/400F/gas mark 6. Cut the onions in rough chunks and place on a roasting tray, spray about 10 times with FryLight Cut the peppers in half, remove the seeds then place face down in the roasting tray. Put into the oven and cook for 30 minutes until the onions are brown and the peppers are tender. Set aside to cool.
- Slice the aubergine thinly and spray both sides of the slices with FryLight. Heat 2 large non-stick frying pans and cook the aubergines on a medium-high heat until lightly golden and tender. Remove and cool.
- For the bean mixture put the beans and roasted onions into a food processor with the garlic and chopped basil and briefly whiz until finely chopped but not smooth, season.
- For the pepper mixture, remove the skins from the peppers, roughly chop and put into the clean food processor bowl with the garlic, feta cheese and black olives, whiz until the pepper is finely chopped
- Line a loaf tin, measuring about 22cmx10cm (8½” x 4”) with cling film, overlapping sides. Arrange the cooked aubergine slices, slightly overlapping in the bottom and around the sides of the tin, there should be some left to cover the top. Spread half the bean layer evenly in the bottom of the tin, spoon over the pepper mixture then add the rest of the bean mixture.
- Level the top and cover with a layer of aubergine. Cover with cling film and refrigerate overnight. To serve, remove the cling film. Invert onto a flat plate and peel off cling film from terrine, cut into slices with a serrated edged knife.
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Greek Vegetable Terrine To Try Out: Meal Plan Ideas:
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So I hope you have enjoyed today’s post. So if you like, you can also share your thoughts here too in the comments below.
This looks and sounds amazing!! Thanks and Happy New Year!!
It looks really impressive!! Will def be bookmarking this to try soon 🙂
Author
Thank you for the comment, Perspective Parenting. Happy New Year 🙂
Author
Thanks for the comment and the bookmark, nicsnotebook 🙂
Wow, I really love this Claire. So appetizing.
Author
Thanks Nekky 🙂
Loved it but my bean layer was runny. Maybe needed to drain the beans better. Otherwise delicious.
Author
Hi John, thanks so much for the feedback 🙂
Yum, I love this recipe!! Pinning! Bon appetit, Kippi #kippiathome
Author
Thanks for the pin Kippi 🙂
This is so pretty! I love the eggplant use. Thanks for sharing at What’d You Do This Weekend! Hope to see you next week.
Wishes for tasty dishes,
Linda
Author
Thanks for hosting and stopping by Linda 🙂