Slow-Cooker Roasted Vegetable Terrine with Romesco

by

Octopus Publishing

POSTED Fri, May 8, 2020

Serves

4

Total Time

240 MINS

Calories

380

This vegetable terrine looks impressive, but the slow cooker helps you achieve it flawlessly. The scoop of romesco sauce on top takes it to the next level. Serve as a light lunch with friends, or as a delicious...

recipe-image

    INGREDIENTS


  • Zucchini icon
    Zucchini

    340.5 g (about 1 ¾)halved lengthways, sliced

  • Red bell pepper icon
    Red bell pepper

    1 (about 150 g)deseeded, quartered

  • Yellow bell pepper icon
    Yellow bell pepper

    1 (about 150 g)deseeded, quartered

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)finely chopped

  • Fresh basil icon
    Fresh basil

    3 tablespoons (about 8.1 g)coarsely chopped

  • Water icon
    Water

    as neededboiling

  • Onion icon
    Onion

    1 (about 140 g)chopped

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)chopped

  • Tomato icon
    Tomato

    4 (about 560 g)skinned, chopped

  • Almonds icon
    Almonds

    ½ cup (about 70.8 g)finely chopped

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Olive oil icon
    Olive oil

    as needed

  • Egg icon
    Egg

    2 (about 100 g)

  • Milk icon
    Milk

    ¾ cup (about 160.8 g)

  • Parmesan cheese icon
    Parmesan cheese

    ¼ cup (about 37.8 g)

  • Paprika icon
    Paprika

    ½ teaspoon (about 1.07 g)

    METHOD


  • 1. Pre-heat broiler - medium heat
  • 2. Line a clean baking sheet with foil
  • 3. Add zucchini, red bell pepper and yellow bell pepper to the baking sheet
  • 4. Arrange skin side up
  • 5. Drizzle with olive oil
  • 6. Add garlic clove to the vegetables
  • 7. Season with salt & pepper
  • 8. Broil until softened - 10 min, medium heat
  • 9. Transfer
  • 10. Wrap tightly with foil
  • 11. Let cool onto cooling rack - 5 min
  • 12. Grease a clean loaf pan with olive oil
  • 13. Line with parchment paper
  • 14. Add egg, milk, parmesan cheese, fresh basil and salt & pepper to a clean medium bowl
  • 15. Beat until combined then set aside
  • 16. Peel
  • 17. Layer loaf pan
  • 18. Cover with foil
  • 19. Transfer content of loaf pan to slow cooker bowl
  • 20. Fill with water halfway and cover
  • 21. Cook until just set - 2 hr 30 min, high heat
  • 22. Let cool on round wire rack
  • 23. Add olive oil and onion to a clean saucepan
  • 24. Fry until softened
  • 25. Add garlic clove, tomato, paprika and almonds to the saucepan
  • 26. Simmer until thick - 15 min
  • 27. Serve

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