Recipes

Cut piece of cardboard same size as inside top of 8- x 4-inch (1.5 L) loaf pan; cover cardboard with plastic wrap. Line pan with plastic wrap, leaving enough overhang to cover top. Set aside.

In large bowl, whisk together oil, oregano and garlic; set aside.

Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices. Core and seed red peppers; cut into quarters. Cut eggplant crosswise into 1/4-inch (5 mm) thick slices. Add vegetables to bowl and toss to coat.

Place zucchini and peppers on greased grill over medium heat or under broiler; close lid and grill, turning once, until tender and skins on peppers are charred, about 12 minutes. Let cool enough to handle; peel skin from peppers. Set aside.

Place eggplant on grill or under broiler; close lid and grill, turning once, until browned and tender, 5 minutes. Let cool.

Meanwhile, in bowl, mix together goat cheese, 2 tbsp (25 mL) of the parsley, milk, onion, salt and pepper.

Arrange one-third of the eggplant in even layer in prepared pan; top with half of the zucchini, cutting to fit if necessary. Spread with half of the goat cheese mixture. Top with peppers, then half of the remaining eggplant. Spread with remaining goat cheese mixture. Top with remaining zucchini, then eggplant.

Fold over plastic wrap overhang to cover terrine completely. Place prepared cardboard on top of pan; weigh down with heavy can. Place pan on rimmed baking sheet to catch any overflow; refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove cardboard and uncover; turn out onto cutting board and peel off plastic wrap. Using sharp serrated knife, cut into 1-inch (2.5 cm) thick slices. Arrange on serving plate; sprinkle with remaining parsley.