Grilled Vegetable Terrine

I saw this being prepared on 'canadian living cooks' and haven't made it yet. It looked so stunning and delicious on the show that i thought i would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (prep and cook times are approximate and do not include standing time)

Steps

Cut eggplant into 1 / 4-inch thick slices.

Layer in colander , using 1 / 2 teaspoon of the salt to sprinkle layers let stand for 30 minutes.

Rinse each slice briefly and pat dry.

Meanwhile , place red and yellow peppers on greased grill over medium-high heat.

Close lid and cook , turning several times , until blistered and charred , about 20 minutes.

Let cool enough to handle.

Peel , seed and cut lengthwise into quarters.

Set aside.

Cut zucchini lengthwise into 1 / 4-inch thick slices.

In large bowl , whisk together olive oil , 2 of the garlic cloves , 1 tablespoon of the basil , remaining salt and pepper.

Add eggplant and zucchini.

Toss to coat.

Grill eggplant and zucchini over medium-high heat until tender and golden , about 6 minutes per side.

In colander set over bowl , layer peppers , eggplant and zucchini.

Place plastic wrap on surface and weigh down using large cans.

Let stand for 2 hours.

Reserve 1 / 3 cup of the reserved juices.

Line 8- x 4 inch loaf pan wit.

Ingredients

eggplant, salt, red sweet peppers, yellow sweet peppers, zucchini, extra virgin olive oil, garlic, fresh basil, pepper, dry white wine, kosher gelatin, vinegar