Slow-Cooker Roasted Vegetable Terrine with Romesco

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    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 dinner party starter.

recipe updated 8 Oct 2019

Ingredients

  • Courgette icon
    Courgette
    12 ounces (about 1¾)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (150g)
  • Garlic clove icon
    Garlic clove
    1
  • Fresh basil icon
    Fresh basil
    3 tbsp (8g)
  • Water icon
    Water
    as needed
  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Tomato icon
    Tomato
    4 (560g)
  • Almonds icon
    Almonds
    about ½ cup (71g)
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    as needed
  • Egg icon
    Egg
    2 (100g)
  • Milk icon
    Milk
    ¾ cup (161ml)
  • Parmesan cheese icon
    Parmesan cheese
    about ¼ cup (38g)
  • Paprika icon
    Paprika
    about ½ teaspoon (1g)

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. Pre-heat grill - medium heat
  2. Line a clean baking sheet with foil
  3. Add courgette, 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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