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1
Preheat oven to 400F.
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2
Arrange eggplant, celery root and potato separately in single layer on 3 nonstick baking sheets.
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3
Brush both sides of vegetables with oil.
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4
Sprinkle with salt and pepper.
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5
Working in batches, bake until vegetables are tender, and celery root and potato are pale golden, about 6 minutes for eggplant, 10 minutes for celery root, and 14 minutes for potato.
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6
Transfer vegetables to separate small bowls.
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7
Cool completely.
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8
Char red bell peppers over gas flame or in broiler until blackened on all sides.
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9
Enclose in paper bag; let stand 10 minutes.
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10
Peel and seed peppers.
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11
Quarter peppers lengthwise.
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12
Place 12x12-inch foil sheet on work surface.
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13
Arrange half of potato slices over foil, forming 9x9-inch square.
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14
Arrange half of celery root slices over potato slices.
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15
Arrange half of eggplant slices over celery root slices.
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16
Arrange basil leaves over eggplant.
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17
Repeat layering with goat cheese, mozzarella.
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18
and red peppers.
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19
Press firmly to compress layers.
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20
Repeat layering with remaining eggplant, celery root, then potato slices.
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21
Using foil as aid, carefully roll up terrine as for jelly roll.
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22
Wrap terrine in additional foil.
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23
(Can be prepared 1 day ahead.
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24
Refrigerate.)
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25
Freeze terrine until firm on edges but not frozen through, about 2 hours.
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26
Slice terrine into eight 1-inch-thick slices (do not remove foil).
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27
Transfer slices to baking sheet and freeze 10 minutes.
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28
Lightly coat cut sides of terrine slices with flour.
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29
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
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30
Add slices and cook until vegetables are heated through and cheese begins to melt, about 2 minutes per side.
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31
Remove foil from slices.
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32
Arrange slices on plates and serve.
