Slow-Cooker Roasted Vegetable Terrine with Romesco
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 4hrs 0mins
-
- Serves
- 4
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- Calories
- 381
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 Jun 8, 2020
Ingredients
-
- Zucchini
- 340 g
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- Red bell pepper
- 1
-
- Yellow bell pepper
- 1
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- Garlic clove
- 1
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- Fresh basil leaves
- 3 tablespoons
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- Water
- as needed
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- Onion
- 1
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- Garlic clove
- 2
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- Tomato
- 4
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- Almonds
- 70 g
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- Olive oil
- 3 tablespoons
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- Salt & pepper
- as needed
-
- Olive oil
- as needed
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- Egg
- 2
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- Milk
- 160 ml
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- Parmesan cheese
- 40 g
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- Paprika
- ½ teaspoon
Tools
-
Parchment paper
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Cooling rack
-
Slow cooker
-
Medium bowl
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Saucepan
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Loaf pan - 9 x 5 x 3"
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Baking sheet - 18 x 13"
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Slow cooker bowl
Step preview
- Pre-heat in broiler - medium heat
- Line a clean baking sheet with foil
- Add zucchini, red bell pepper and yellow bell pepper to the baking sheet
- Arrange skin side up
- Drizzle with olive oil
- Add garlic clove to the vegetables
- Season with salt & pepper
- Broil in broiler until softened - 10 min, medium heat
- Transfer
- Wrap tightly with foil
- Let cool onto cooling rack - 5 min
- Grease a clean loaf pan with olive oil
- Line with parchment paper
- Add egg, milk, parmesan cheese, fresh basil leaves and salt & pepper to a clean medium bowl
- Beat until combined then set aside
- Peel
- Layer loaf pan
- Cover with foil
- Transfer content of loaf pan to slow cooker bowl
- Fill with water halfway and cover
- Cook until just set - 2 hr 30 min, high heat
- Let cool on round wire rack
- Add olive oil and onion to a clean saucepan
- Fry until softened
- Add garlic clove, tomato, paprika and almonds to the saucepan
- Simmer until thick - 15 min
- Serve