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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
Lay the eggplant, zucchini, and squash slices in a flat layer, slightly overlapping.
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4
Brush with 2 tablespoons olive oil, lightly season with salt and pepper and sprinkle with thyme.
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5
Bake in the oven until soft and just golden around the edges, about 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 chervil, 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 ham slices across the bottom and over the sides of the terrine, overlapping the slices to completely cover the terrine.
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11
Repeat with the saucisson and the salami.
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12
Top with eggplant slices, slices of red pepper, zucchini, squash, spinach, and yellow pepper.
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13
Crumble a layer of the goat cheese mixture on top of the yellow pepper, and repeat layering with the remaining vegetable slices.
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14
Wrap the overhanging ham, and with leftover saucisson and salami, lay slices over the top of the terrine.
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15
Wrap the terrine loosely in plastic wrap.
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16
Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil.
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17
Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
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18
Remove from the refrigerator.
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19
Remove the weight and unwrap.
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20
Let terrine come to room temperature before inverting it onto a cutting board.
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21
Or, place into a shallow dish on hot water for 5 minutes and then invert.
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22
Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce and baguette.
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23
Sun-Dried Tomato Sauce:
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24
In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, red pepper and black pepper, and puree on high speed.
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25
With the motor running, gradually add the oil through the feed tube and process until well combined.
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26
Stir in chopped olives.
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27
Pour into a container until ready to serve.
