Summer vegetable terrine

1. Preheat the oven at 220 degrees (preferably convection).
2. Wash and cut the red peppers into three pieces lengthwise, and remove the stem and all the seeds
3. Wash and cut the eggplants and the zucchinis lengthwise into 5mm-thick slices
4. Place the pieces of peppers skin side up on a pastry pan lined with baking paper
5. Place the eggplant slices on a pastry pan lined with baking paper
6. Place the zucchini slices on a pastry pan lined with baking paper
7. Drizzle each vegetable with olive oil and season them with salt and pepper and dry herbs (add sugar for the eggplants)
8. Place the three trays of vegetables in the oven and bake them for at least 20 minutes
9. Remove the vegetable from the oven and let them cool down
10. Peel the skin off the pepper
11. Line the terrine mold with baking paper brushed with olive oil
12. Layer the slices of vegetables alternatively to the top
13. Place a piece of oiled baking paper on top of the terrine and using the cans as weight, press the terrine for at least 2 hours (preferably overnight) inside the refrigerator
14. Fill the multicooker with water to up to the 3rd mark
15. Heat up the multicooker to 110°, bring the water to a strong boil
16. Cut off the stems of the tomatoes
17. Plunge them for 10 seconds in the boing water and refresh them in ice cold water
18. Peel the skin, cut them in four pieces and remove the seeds
19. Peel and slice the shallots very thinly
20. Wash the slices quickly under running cold water
21. Using the hand blender or a glass blender, mix the tomatoes, shallots, chervil salt and pepper until smooth, adding olive oil to taste

Before serving, unmold the terrine onto a cutting board
Using a very sharp and thin knife, without applying pressure, carefully slice the terrine into 3cm thick slices
Place the slice on a plate, standing it up
Place the coulis in the sauce dish on the side
Decorate with a sprig of rosemary