Grilled vegetable terrine with chimichurri sauce

Prep 35 min
Total 45 min
Plus overnight chilling time)
Makes 8 Servings



red bell peppers, quartered
orange bell peppers, quartered
yellow bell peppers, quartered
Japanese eggplants, cut into 1/8-in. slices lengthwise
2 tbsp
1/2 tsp
113-g log
plain goat cheese


large shallot
jalapeno, seeded and coarsely chopped
1/2 cup
chopped cilantro
1/4 cup
chopped parsley
1 1/2 tsp
dried oregano
1/4 tsp
1/3 cup
2 tbsp
red-wine vinegar


  • PREHEAT barbecue to medium-high.
  • BRUSH vegetables with 2 tbsp oil. Oil grill, then barbecue, with lid closed, until peppers are charred and zucchini and eggplant are tender, 6 to 10 min. Cool on a cutting board. Remove skin from peppers. Pat dry with paper towels and sprinkle with 1/4 tsp salt and season with pepper.
  • LINE the bottom and sides of a 8 x 4-in. loaf pan with 2 large overlapping pieces of plastic wrap hanging over sides of pan. Lay half of peppers skin-side down on bottom and up sides of the pan. Crumble a third of cheese over peppers. Season with pepper. Layer zucchini slices over the peppers crosswise. Crumble half of remaining cheese over zucchini. Crumble in remaining cheese. Season with pepper. Layer eggplant slices over peppers. Cover surface with plastic overhang. Put 2 heavy cans in another loaf pan. Set pan over terrine to weigh it down. Refrigerate until set, 4 hours or preferably overnight.
  • WHIRL garlic, shallot and jalapeno in a blender or food processor until finely chopped. Add cilantro, parsley, oregano and salt. While whirling, pour 1/3 cup oil and vinegar through spout until puréed. Refrigerate until ready to use. To serve, peel back plastic wrap from terrine. Invert onto a platter, then remove and discard wrap. Cut into 8 slices and drizzle chimichurri sauce on top.


Calories 203, Protein 5 g, Carbohydrates 13 g, Fat 16 g, Fibre 3 g, Sodium 274 mg.
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