Roasted Vegetable Terrine with Parsley Sunflower Seed Pesto - alive magazine
Impress your meat-free guests with this snazzy vegan stack. Whether served as a side dish or main course, you’ll fall in love at first bite. Tip: Switch up the…
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Cooking tools:
- Food processor
- Grill pan
- Cast iron skillet
- Loaf pan
- Pastry brush
- Bread knife
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Plate
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 1 garlic clove, peeled
- 1/2 cup (125 mL) raw or roasted unsalted sunflower seeds
- 2 cups (500 mL) packed fresh parsley, stems removed
- 1/3 cup (80 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) lemon juice
- 1/2 tsp (2 mL) salt
- 3 bell peppers, preferably of different colours, halved and seeded
- 2 eggplants, cut crosswise into 1/2 in (1.25 cm) slices
- 2 zucchini, halved crosswise and cut lengthwise into 1/4 in (0.6 cm) strips
- 1 Tbsp (15 mL) avocado oil
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