Created by ForeverMama on February 7, 2015
Step 1: Place the eggplant and zucchini slices in a colander in the sink, sprinkle with salt, and let drain for at least 1 hour. Rinse well and blot dry with paper towels.
Step 2: In a large skillet, heat the oil over very low heat, toss in the onions and garlic, and cook until soft, about 20 minutes.
Step 3: Toss the zucchini and eggplant with just enough olive oil to coat them. Season with the salt, pepper and herbs. Place on an aluminum foil-lined baking sheet. Bake in a preheated 350-degree Fahrenheit oven until just tender, about 20 minutes.
Step 4: Oil a 4 - 6 cup terrine or loaf pan and layer in the zucchini and eggplant, then the red and yellow peppers, then the onion and garlic mixture along with the minced parsley.
Step 5: Reduce the oven temperature to 300-degrees Fahrenheit. Place the terrine, covered with a sheet of aluminum foil, in a large pan filled with hot water that reaches halfway up the sides of the terrine. Bake for 1 hour.
Step 6: Remove the terrine from the water and cool to room temperature.
Step 7: Cover with plastic wrap and place a weight on top (such as a foil lined brick). Refrigerate for 24 hours. (Can be made up to 3 days ahead and kept in the refrigerator).
Step 8: Blot up any excess oil and juices. Un-mold onto an ovenproof platter. Top with pieces of chevre and pecans.
Step 9: Before serving, if preferred, place in a preheated 350-degree Fahrenheit oven until the cheese is hot or can be served at room temperature.
Step 10: Pour the vinaigrette over the top and around the base of the terrine (refer to note # 3). Place extra pecans around the base as well. Serve with lots of crusty French bread to sop up the vinaigrette.
Step 11: Combine all of the ingredients in a food processor fitted with a metal blade or in a blender. Taste and adjust for seasonings. (Can be made up to 5 days in advance and refrigerated).