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1
Preheat the oven to 425 degrees F.
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2
Line 2 large baking sheets with aluminum foil and lightly grease with olive oil.
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3
Arrange some of the eggplant, zucchini, and yellow squash slices in a single layer on the sheets, slightly overlapping them.
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4
Brush with olive oil and lightly season with salt and pepper.
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5
Bake until soft and just golden around the edges, 8 to 10 minutes.
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6
Remove from the oven and transfer to a plate to cool.
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7
Repeat with the remaining vegetable slices.
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8
In a large bowl, combine the goat cheese with the basil, parsley, and extra-virgin olive oil.
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9
Season, to taste, with salt and pepper and mix well.
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10
In a 6-cup terrine (12 by 3 by 3 inches), arrange the eggplant slices crosswise over the bottom and up the sides, overlapping the slices to completely cover the terrine.
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11
The ends of the slices should overhang the sides of the terrine.
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12
Top the eggplant with thin layers of red bell pepper, zucchini, yellow squash, spinach, and yellow bell pepper.
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13
Crumble a layer of the goat cheese mixture on top of the yellow bell pepper, and repeat the layering with the remaining vegetable slices.
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14
Bring the overhanging eggplant slices up over the terrine.
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15
Wrap the terrine loosely in plastic wrap.
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16
Top with an equal-size terrine or a piece of cardboard wrapped in aluminum foil.
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17
Place a brick or heavy pot on top of the terrine and refrigerate for at least 8 hours or for up to 24 hours.
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18
Remove the terrine from the refrigerator.
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19
Remove the weight and unwrap.
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20
Slice with a very sharp knife and serve 1 thick or 2 thin slices per person with Sun-Dried Tomato Sauce and toasted croutons.
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21
In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, crushed red pepper, and black pepper and puree on high speed.
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22
With the motor running, gradually add the olive oil through the feed tube and process until well combined.
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23
Pour into a container until ready to serve.
