- Portion size 12 servings
Cut eggplant into 1/4-inch (5 mm) thick slices; layer in colander, using 1/2 teaspoon (2 mL) 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 (5 mm) thick slices.
In large bowl, whisk together olive oil, 2 of the garlic cloves, 1 tablespoon (15 mL) 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 (75 mL) of the reserved juices.
Line 8- x 4- inch (1.5 L) loaf pan with plastic wrap, leaving enough overhang to cover loaf. Layer with half of the red and yellow peppers, half of the eggplant, all of the zucchini, remaining eggplant and peppers.
In small saucepan, combine reserved juices and wine. Sprinkle gelatin over top; let stand for 1 minute. Heat over medium heat until gelatin is dissolved. Pour into bowl. Add remaining garlic, basil and vinegar; refrigerate for about 10 minutes or until consistency of egg whites. Slowly pour over terrine, using spatula or small blunt knife to move sides for gelatin to go down, Cover with plastic wrap overhang; refrigerate until gelatin is set, at least 8 hours or for up to 2 days.
Uncover and invert onto serving platter, remove pan and plastic wrap. Slice to serve. Garnish with fresh basil leaves.