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1
Cut the eggplants and zucchinis as thinly as possible on a mandolin or with a large sharp knife.
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2
Preheat the oven to 350u00b0F. Grease 1 or 2 baking sheets with olive oil, rub with salt and pepper, and cover with the eggplant slices. Trickle olive oil on the eggplants and sprinkle with salt and pepper. Bake for 8-10 minutes until done. Repeat this process until all eggplant slices are baked.
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3
Make the basil oil: Blitz all ingredients using a hand blender in a deep container. Taste and add salt and pepper, as needed.
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4
Generously line a cake loaf with plastic wrap, allowing the edges to hang over the rim. Then cover the bottom with a layer of eggplant slices. Arrange them overlapping in the pan. Continue to fill the pan with layers of raw zucchini and roasted bell peppers. Every three layers, cover with a dash of basil oil. End with a layer of eggplant. Fold the plastic wrap closed over the terrine.
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5
Place something heavy (cans, carton of milk) on the terrine and place in a deep bowl, to prevent leaking, for at least 1 day in the refrigerator.
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6
Make the cottage cheese with herbs immediately before serving: Finely chop all the herbs, stir through the cottage cheese, and season with salt and pepper.
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7
Remove the vegetable terrine from the refrigerator. Thoroughly drain all oil. Open the plastic wrap at the top. Cover with a plate and transfer the terrine by turning it over onto the plate. Be careful, since moisture will be released from the dressing and vegetables. Pat the plate dry with paper towels. Cut the vegetable terrine into thick slices (use a sharp knife!) and serve with a dollop of cottage cheese with herbs.
