Roasted Vegetable Terrine

Recipe by Chef Gene Cameron from Jon-Patrick Catering

Terrines are a classic French dish prepared in a loaf pan, typically served cold and pressed over a period of hours to form a tight compacted dish that can be easily sliced. Traditionally they are meat based, but in this delicious roasted vegetable version we have replaced fat substitutes with sautéed mushrooms and spinach in butter and olive oil to bind the dish together. This is a celebration of colour and flavour and perfect for picnics or family gatherings.

Serves 6-8


  • 3 zucchini
  • 2 small eggplant
  • 2 red capsicum
  • ½ butternut pumpkin
  • 300g baby spinach
  • 250g button mushrooms, sliced
  • 1 Tbsp crushed garlic
  • 100g butter
  • Olive oil
  • Salt & pepper


  1. Pre-heat the oven to 180 degrees C (350 F) and line a baking tray with baking paper.
  2. Thinly slice the zucchini, eggplant, capsicum and butternut pumpkin (NB: we used a mandolin to slice but need to emphasise the importance of being very careful as they are extremely sharp).
  3. Place the sliced vegetable in a single layer on the baking tray, drizzle a little olive oil over then, sprinkle with salt and pepper and place in the oven until softened and have a slight tough of colour. Repeat until all the zucchini, eggplant, capsicum and butternut pumpkin has been cooked, allow to cool.
  4. Place a small non-stick pan over a medium –high heat and add 50g butter and 1 Tbsp. olive oil. Once the butter has melted add the spinach and cook until wilted, transfer to a bowl until needed.
  5. Repeat this step with the mushrooms and set aside.
  6. Line a loaf tin with cling wrap and ensure it is pressed firmly against the sides of the dish.
  7. Start by placing a layer of zucchini around the entire pan covering the whole thing allowing the zucchini to hang over the sides of the pan.
  8. Next do a thin layer or pumpkin in the base of the pan.
  9. Top with a layer of mushrooms, then another layer of zucchini, capsicum, eggplant, pumpkin, spinach, pumpkin, and finally zucchini to cover the whole dish.
  10. Fold in the overlapping zucchini ribbons and fold in the cling wrap tucking it in on the sides to create a tight package.
  11. Place a plate with a weight on top and put in the refrigerator for a minimum 2 hours, overnight is best.
  12. To serve, simply unmould and unwrap and slice into 3 cm slices.

Chef’s Note: When using a non-stick pan, it is unnecessary to use oils or butters. In this instance, we have used olive oil and butter simply to add depth to the flavour of the dish. The butter and olive oil used in this dish will aid in the setting and binding of the dish. The longer it is allowed to rest in the refrigerator the firmer it will become. Also the placing of weights on it will help compress it and allow it to maintain its shape when it is unmoulded. A couple of tins from the pantry will be sufficient.

For chef quality results, we recommend using Anolon Ceramic Reinforced Bakeware.


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