Slow-Cooker Roasted Vegetable Terrine with Romesco

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recipe by Octopus Publishing www.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 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
    30ml
  • Garlic clove icon
    Garlic clove
    6g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    as needed
  • Egg icon
    Egg
    100g
  • Milk icon
    Milk
    161ml
  • Parmesan cheese icon
    Parmesan cheese
    38g
  • Fresh basil icon
    Fresh basil
    8g
  • Water icon
    Water
    as needed
  • 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 on medium heat
  12. Line a baking sheet with foil
  13. Get baking sheet
  14. Add prepared courgette
  15. Add prepared red bell pepper
  16. Add prepared yellow bell pepper
  17. Arrange skin side up
  18. Drizzle with olive oil
  19. Add prepared garlic clove
  20. Season with salt & pepper
  21. Broil for 10min on medium heat until softened
  22. Transfer
  23. Wrap tightly with foil
  24. Let cool onto cooling rack for 5min
  25. Get a clean loaf pan
  26. Grease with olive oil
  27. Line with parchment paper
  28. Get a clean medium bowl
  29. Add egg
  30. Add milk
  31. Add parmesan cheese
  32. Add prepared fresh basil
  33. Add salt & pepper
  34. Beat until combined then set aside
  35. Peel
  36. Layer pan
  37. Cover with foil
  38. Transfer pan to slow cooker bowl
  39. Fill with prepared water halfway and cover
  40. Cook for 2h 30min on high heat until just set
  41. Let cool on round wire rack
  42. Get a clean saucepan
  43. Add olive oil
  44. Add prepared onion
  45. Fry until softened
  46. Add prepared garlic clove
  47. Add prepared tomato
  48. Add paprika
  49. Add prepared almonds
  50. Simmer for 15min until thick
  51. Serve
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