Roasted Vegetable Terrine

11 Ingredients

Number of servings

375grams zucchini, thinly sliced
1 pinch salt
1 pinch pepper
1 red capsicum, cored, seeded, and quartered
1 orange capsicum, cored, seeded, and quartered
4tablespoons olive oil (save 2 tbs for greasing)
1 clove garlic, finely chopped
2 eggs
2/3 cup milk
1/4grams Parmesan cheese, grated
3tablespoons basil, chopped

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat the slow cooker if necessary; see the manufacturer's instructions. Line the broiler rack with foil. Arrange all the vegetables on the foil in a single layer, with the peppers skin side up. Drizzle with the oil and sprinkle with the garlic and salt and pepper. Broil for 10 minutes or until softened and browned. Transfer the zucchini slices to a plate and wrap the peppers in the foil. Allow to stand for 5 minutes to loosen the skins.

Step 2 of 4

Oil a 0.5kg loaf pan and line the base and two long sides with nonstick parchment paper, checking first it will fit in the slow cooker pot. Beat together the eggs, milk, Parmesan, basil, and salt and pepper in a bowl. Unwrap the peppers, peel away the skins with a knife.

Step 3 of 4

Arrange one-third of the zucchini slices over the base of the tin. Spoon in a little of the custard, then add the peppers and a little more custard. Repeat, ending with a layer of zucchini and custard. Cover the top with foil and put in the slow cooker pot. Pour boiling water into the pot to come halfway up the sides of the pan. Cover with the lid and cook on high for 2-3 hours or until the custard is set.

Step 4 of 4

Lift out the pan using a dish towel and allow to cool. Loosen the edges with a knife, turn out onto a cutting board and peel off the lining paper. Cut into slices and serve with romesco sauce.