| 1 | Lay peppers individually on their side and cut off ? from each top and bottom. |
| 2 | Set peppers upright and make 2 cuts from top to bottom on opposite sides. |
| 3 | Open up peppers, pull out seeds; trim and discard white pith. |
| 4 | Place 4-6 pepper halves on a flat dish, cover with wax paper and microwave 4 minutes. |
| 5 | Remove from microwave, brush with olive oil and grill until tender. |
| 6 | Season with salt and pepper. |
| 7 | Peel eggplant and slice vertically into ? slices. |
| 8 | Place on flat dish, cover with wax paper and microwave 4 minutes. |
| 9 | Brush with olive oil. |
| 10 | Grill until tender. |
| 11 | Season with salt and pepper. |
| 12 | Cut off ends from zucchini and slice vertically into ? pieces. |
| 13 | Place on flat dish, cover with wax paper and microwave 4 minutes. |
| 14 | Brush with olive oil and grill until tender. |
| 15 | Season with salt and pepper. |
| 16 | Line a terrine or 8x4" loaf pan with plastic wrap, leaving an 8" piece overlap on each of short ends. |
| 17 | Line bottom with grilled red pepper, cutting it to fit, if necessary. |
| 18 | Cover pepper with layers of eggplant and zucchini, and top with basil leaves, goat cheese and half olives. |
| 19 | Continue making layers with vegetables, cheese and olives, ending with peppers. |
| 20 | Fold plastic wrap over vegetables. |
| 21 | Find a piece of wood, cardboard or foam that just fits top and cover it with foil or plastic wrap. |
| 22 | Place on vegetables and weigh it down with a brick or several cans of food. |
| 23 | Refrigerate for 24 hours. |
| 24 | To facilitate cutting, place terrine in freezer for 1 hour before serving. |
| 25 | When ready to slice, remove weight and plastic wrap. |
| 26 | Place a cutting board on top of terrine and flip two over. |
| 27 | Remove plastic wrap. |
| 28 | Using a serrated knife and a sawing motion, cut terrine into ? slices. |
