Title: Roasted vegetable terrine
 Categories: Terrines, Vegetables
      Yield: 8 Servings
 
      2 lg Yellow peppers
      2 lg Green peppers
      2 lg Red peppers
      1 lb Eggplant
      2 md Zucchini
    1/2 c  Pitted gaeta olives
      7 oz Goat cheese, crumbled
     12    Fresh basil leaves
 
  Lay peppers individually on their side and cut off 1/2" from each top
  and bottom. Set peppers upright and make 2 cuts from top to bottom on
  opposite sides. Open up peppers, pull out seeds; trim and discard
  white pith. Place 4-6 pepper halves on a flat dish, cover with wax
  paper and microwave 4 minutes. Remove from microwave, brush with
  olive oil and grill until tender. Season with salt and pepper. Peel
  eggplant and slice vertically into 1/4" slices. Place on flat dish,
  cover with wax paper and microwave 4 minutes. Brush with olive oil.
  Grill until tender. Season with salt and pepper. Cut off ends from
  zucchini and slice vertically into 1/4" pieces. Place on flat dish,
  cover with wax paper and microwave 4 minutes. Brush with olive oil
  and grill until tender. Season with salt and pepper. Line a terrine
  or 8x4" loaf pan with plastic wrap, leaving an 8" piece overlap on
  each of short ends. Line bottom with grilled red pepper, cutting it
  to fit, if necessary. Cover pepper with layers of eggplant and
  zucchini, and top with basil leaves, goat cheese and half olives.
  Continue making layers with vegetables, cheese and olives, ending
  with peppers. Fold plastic wrap over vegetables. Find a piece of
  wood, cardboard or foam that just fits top and cover it with foil or
  plastic wrap. Place on vegetables and weigh it down with a brick or
  several cans of food. Refrigerate for 24 hours. To facilitate
  cutting, place terrine in freezer for 1 hour before serving. When
  ready to slice, remove weight and plastic wrap. Place a cutting board
  on top of terrine and flip two over. Remove plastic wrap. Using a
  serrated knife and a sawing motion, cut terrine into 3/4" slices.