Roasted Vegetable And Goat Cheese Terrine With Sun Dried Tomato Sauce | Emerils.com

Ingredients

• About 1/2 cup olive oil
• One 1-pound eggplant, trimmed and cut lengthwise into 1/4-inch slices
• 1 pound zucchini, trimmed and cut lengthwise into 1/4-inch slices
• 1 1/2 pounds yellow squash, trimmed and cut lengthwise into 1/4-inch slices
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 10 ounces goat cheese
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• 2 large red bell peppers (about 1 pound), roasted, with cores, seeds, and skins removed
• 1 pound fresh spinach, washed and stems removed, blanched, and squeezed dry
• 2 large yellow bell peppers (about 1 pound), roasted, with cores, seeds, and skins removed