Roasted vegetable terrine

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Roasted Vegetable Terrine
  Categories: Terrines, Vegetables
       Yield: 8 servings
  
       2 lg Yellow peppers
       2 lg Green peppers
       2 lg Red peppers
       1 lb Eggplant
       2 md Zucchini
     1/2 c  Pitted gaeta olives
       7 oz Goat cheese, crumbled
      12    Fresh basil leaves
  
   Lay peppers individually on their side and cut off 1/2" from each top
   and bottom. Set peppers upright and make 2 cuts from top to bottom on
   opposite sides. Open up peppers, pull out seeds; trim and discard
   white pith. Place 4-6 pepper halves on a flat dish, cover with wax
   paper and microwave 4 minutes. Remove from microwave, brush with
   olive oil and grill until tender. Season with salt and pepper. Peel
   eggplant and slice vertically into 1/4" slices. Place on flat dish,
   cover with wax paper and microwave 4 minutes. Brush with olive oil.
   Grill until tender. Season with salt and pepper. Cut off ends from
   zucchini and slice vertically into 1/4" pieces. Place on flat dish,
   cover with wax paper and microwave 4 minutes. Brush with olive oil
   and grill until tender. Season with salt and pepper. Line a terrine
   or 8x4" loaf pan with plastic wrap, leaving an 8" piece overlap on
   each of short ends. Line bottom with grilled red pepper, cutting it
   to fit, if necessary. Cover pepper with layers of eggplant and
   zucchini, and top with basil leaves, goat cheese and half olives.
   Continue making layers with vegetables, cheese and olives, ending
   with peppers. Fold plastic wrap over vegetables. Find a piece of
   wood, cardboard or foam that just fits top and cover it with foil or
   plastic wrap. Place on vegetables and weigh it down with a brick or
   several cans of food. Refrigerate for 24 hours. To facilitate
   cutting, place terrine in freezer for 1 hour before serving. When
   ready to slice, remove weight and plastic wrap. Place a cutting board
   on top of terrine and flip two over. Remove plastic wrap. Using a
   serrated knife and a sawing motion, cut terrine into 3/4" slices.
  
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