The Chicago Tribune calls it "an upscale version of the French peasant dish," and we'd suggest serving it with almost any wine - white, red, pink or sparkling - as long as the wine is light-bodied. This recipe yields 12 servings.
4 red bell peppers, roasted and peeled
1 large eggplant
5 small zucchini
1 teaspoon salt
2 tablespoons olive oil
1 container (1/2-pint) whipping cream
3 sprigs fresh basil, coarsely chopped
1/4 teaspoon ground pepper
1. Heat oven to 350 degrees. Cut peeled peppers into 2- by 4-inch rectangles. Slice eggplant and zucchini into 2- by 4-inch long, and 1/4-inch-thick slices. Sprinkle lightly with 1/2 teaspoon of the salt; set aside 10 minutes. Pat dry with paper towels. Heat oil in large skillet. Cook peppers, eggplant and zucchini in batches until cooked through, about 5 minutes per batch.
2. Whisk together eggs and cream in a medium bowl until thickened. Stir in basil, remaining 1/2 teaspoon of the salt, and pepper. Layer one-quarter of the vegetables in a greased 9- by 5-inch terrine or loaf pan. Top with one-third of the egg mixture. Continue layering, ending with vegetables.
3. Bake until a wooden pick inserted in center comes out clean -- 50 minutes to 1 hour. Let stand 10 minutes before unmolding. Top with terrine slices.