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1
Lay peppers individually on their side and cut off 1/2 inch from each top and bottom.
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2
Set peppers upright and make 2 cuts from top to bottom on opposite sides.
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3
Open up peppers, pull out seeds; trim and discard white pith.
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4
Place 4 to 6 pepper halves on a flat dish, cover with wax paper and microwave 4 minutes.
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5
Remove from microwave, brush with olive oil and grill until tender.
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6
Season with salt and pepper.
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7
Peel eggplant and slice vertically into 1/4 inch slices.
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8
Place on flat dish, cover with wax paper and microwave 4 minutes.
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9
Brush with olive oil.
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10
Grill until tender.
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11
Season with salt and pepper.
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12
Cut off ends from zucchini and slice vertically into 1/4 inch pieces.
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13
Place on flat dish, cover with wax paper and microwave 4 Brush with olive oil and grill until tender.
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14
Season with salt and pepper.
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15
Line a terrine or 8x4 inch loaf pan with plastic wrap, leaving an 8 inch piece overlap on each of short ends.
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16
Line bottom with grilled red pepper, cutting it to fit, if necessary.
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17
Cover pepper with layers of eggplant and zucchini, and top with basil leaves, goat cheese and half olives.
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18
Continue making layers with vegetables, cheese and olives, ending with peppers.
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19
Fold plastic wrap over vegetables.
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20
Find a piece of wood, cardboard or foam that just fits top and cover it with foil or plastic wrap.
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21
Place on vegetables and weigh it down with a brick or several cans of food.
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22
Refrigerate for 24 hours.
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23
To facilitate cutting, place terrine in freezer for 1 hour before serving.
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24
When ready to slice, remove weight and plastic wrap.
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25
Place a cutting board on top of terrine and flip two over.
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26
Remove plastic wrap.
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27
Using a serrated knife and a sawing motion, cut terrine into 3/4 inch slices.
