Slow-Cooker Roasted Vegetable Terrine with Romesco

For the full experience, make this recipe with the Drop Recipes app.

recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    526

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 dinner party starter.

recipe updated 8 Mar 2019

Ingredients

  • Courgette icon
    Courgette
    340g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Yellow bell pepper icon
    Yellow bell pepper
    150g
  • Olive oil icon
    Olive oil
    44ml
  • Garlic clove icon
    Garlic clove
    6g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    0ml
  • Egg icon
    Egg
    100g
  • Milk icon
    Milk
    161ml
  • Parmesan cheese icon
    Parmesan cheese
    38g
  • Fresh basil icon
    Fresh basil
    8g
  • Water icon
    Water
    0ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • Tomato icon
    Tomato
    560g
  • Paprika icon
    Paprika
    1g
  • Almonds icon
    Almonds
    71g

Tools

  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Slow cooker
  • kCook icon Grill
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Loaf pan - 9 x 5 x 3"
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside courgette: halved lengthways & sliced
  2. Prep and set aside red bell pepper: deseeded & quartered
  3. Prep and set aside yellow bell pepper: deseeded & quartered
  4. Prep and set aside garlic clove: finely chopped
  5. Prep and set aside fresh basil: coarsely chopped
  6. Prep and set aside water: boiling
  7. Prep and set aside onion: chopped
  8. Prep and set aside garlic clove: chopped
  9. Prep and set aside tomato: skinned & chopped
  10. Prep and set aside almonds: finely chopped
  11. Pre-heat - medium heat
  12. Line a clean baking sheet with foil
  13. Add prepared courgette
  14. Add prepared red bell pepper
  15. Add prepared yellow bell pepper
  16. Arrange skin side up
  17. Drizzle with olive oil
  18. Add prepared garlic clove
  19. Season with salt & pepper
  20. Broil until softened - 10 min, medium heat
  21. Transfer
  22. Wrap tightly with foil
  23. Let cool onto cooling rack - 5 min
  24. Get a clean loaf pan
  25. Grease with olive oil
  26. Line with parchment paper
  27. Get a clean medium bowl
  28. Add egg
  29. Add milk
  30. Add parmesan cheese
  31. Add prepared fresh basil
  32. Add salt & pepper
  33. Beat until combined then set aside
  34. Peel
  35. Layer loaf pan
  36. Cover with foil
  37. Transfer content of loaf pan to slow cooker bowl
  38. Fill with prepared water halfway and cover
  39. Cook until just set - 2 hr 30 min, high heat
  40. Let cool on round wire rack
  41. Get a clean saucepan
  42. Add olive oil
  43. Add prepared onion
  44. Fry until softened
  45. Add prepared garlic clove
  46. Add prepared tomato
  47. Add paprika
  48. Add prepared almonds
  49. Simmer until thick - 15 min
  50. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.