Mini Vegetable Terrine

serves 3-6 (side dish or main dish)

3-4 zucchinis, cut thinly lengthwise (about 1/4 inch thick) You need 6 slices per mini pan
1 cup mushrooms, sliced
1 cup green beans, trimmed (I used frozen and thaw them completely)
2 roasted red peppers (1 jar store-bought), cut into thick strips
olive oil
8 ounces cream cheese, low fat (room temperature)
1/4 cup parmesan cheese, grated
1/4 cup fresh basil, chopped
1/2 tsp salt
1/2 tsp black pepper
3 garlic cloves, minced
1 lemon, zested
*Make sure all the veggies are dabbed dry. The excess moisture will make the terrine a little soggy if you don’t dab.

Preheat the oven to 400 degrees.

Spray a baking sheet with non stick spray or spread with olive oil. Lay the sliced zucchini, and mushrooms in a single layer on a the greased baking sheet (may take 2 baking sheets) Drizzle with olive oil and sprinkle with a little salt and pepper.

Roast for about 15 minutes, just until the veggies are tender. You don’t want them to be mushy, just tender. Remove from the oven and allow to cool to room temperature.

While the veggie are cooling, mix the cream cheese, parmesan, basil, parsley, lemon zest, salt, pepper and minced garlic in a small bowl with an electric mixer.

You can use 4 mini loaf pans or 1 regular loaf pan for the assembly. Either way the assembly order will be the same.

Line the loaf pans(s) with plastic wrap. Layer the terrine in the following order:

zucchini
mushrooms
cream cheese mix
green beans
zucchini
cream cheese
roasted bell pepper

Fold the edges of the plastic wrap over the terrine and place canned goods on top. Refrigerate for at least 2 hours before servings, or up to a day ahead of time.
*This is a great dish to make the night before for brunch or even the night before dinner the next day.

Placing the cans as weights on top helps the terrine become dense for easier slicing. And it also allows the flavors to really combine.

Source: http://www.fatgirltrappedinaskinnybody.com/2010/05/mini-vegetable-terrine/