Recipe Summer vegetable terrine with truffle oil

Did you ask for a terrine? Yes, but vegetarian version with sunny vegetables! Take the time to make this recipe because it is worth it. With its truffle oil, it stands out. On your table as a starter to accompany a salad or as a main course with grilled chicken, it will look great.

Terrine de légumes d'été à l'huile de truffe
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Number of persons: 6
  • 5 eggplants
  • 5 green peppers
  • 3 onions
  • 5 garlic cloves
  • 2 tbsp. tos. truffle oil
  • Salt and pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • Start by preparing the eggplants. Wash them, remove their heads and cut them lengthwise.
  • Take a dish suitable for the oven, cover the bottom with truffle oil, place the eggplants there, add salt and pepper. Then make small incisions to add a little garlic. Also add a few cloves of garlic all around the eggplants so that they can soften.
  • Place your dish in the oven for 45 to 60 minutes thermostat 6.
  • Meanwhile, prepare the peppers. Cut them in half and remove the flesh and seeds.
  • Proceed as for the eggplants, take a dish suitable for the oven and cover the bottom with truffle oil.
  • Place the peppers, skin side up and put your dish in the oven for 30 minutes, thermostat 6.
  • Then chop the onions and place them in a dish (salad bowl type), incorporate the flesh of the eggplants which you will remove with a teaspoon, but without the skin.
  • Once the peppers are roasted, you can prepare them to add them to the rest. Remove the skin, cut them into small squares and add them to your preparation.
  • Prepare your jars, wash them in hot soapy water and then let them air dry.
  • Then fill your jars with your vegetable preparation up to 2 cm from the edge and proceed to the heat treatment for 1h30 at 100°C.

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