Vegetable Terrine

Instructions

1. Prepare the vegetables
   Preheat oven to 375°F (190°C). Brush zucchini, carrot, and eggplant slices with olive oil and season with salt and pepper. Arrange in a single layer on baking sheets and roast until tender but not browned, about 15 minutes. Let cool completely.
2. Prepare the cheese mixture
   In a large bowl, beat the goat cheese and cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Stir in the chopped herbs, salt, and pepper. Set aside.
3. Assemble the terrine
   Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on all sides. Layer the vegetables and cheese mixture alternately, starting with a thin layer of the cheese mixture, then a layer of zucchini, more cheese, then carrots, more cheese, eggplant, more cheese, roasted peppers, more cheese, and finally the spinach. Press down gently after each layer.
4. Bake the terrine
   Cover the terrine with the overhanging plastic wrap. Place the loaf pan in a larger baking dish and add enough hot water to come halfway up the sides of the loaf pan. Bake for 45 minutes to 1 hour, until the terrine is set and a knife inserted in the center comes out clean.
5. Cool and chill
   Remove the terrine from the water bath and let cool completely. Refrigerate for at least 4 hours or overnight to set firmly.
6. Serve
   To serve, unwrap the plastic from the top and invert the terrine onto a serving platter. Carefully remove the remaining plastic wrap. Slice the terrine with a sharp knife and serve with a light vinaigrette or fresh herb garnish.