Restaurant week dining rehearsal -ratatouille terrine

This is one of the dishes on the Stanhop's restaurant week menu

they call it as:

GRILLED SUMMER VEGETABLE TERRINE

AUBERGINE**, CHEVRE CREAM*, LEMONY PESTO DRESSING

(**:eggplant, *: whipped goat cheese cream)

So I made it myself first.

Grilled( on my griddle):

eggplant(peeled), golden zucchini, portabella mushroom

Stove top roasted:

red &yellow pepper

(this is an old picture about fire roast tomato and red pepper)

Picked:

Fresh basil

After everything is done, put them in a mode layer by layer, filled in tomato sauce and gelatin mixture( you can alway make over this by adding herbs)

chili for a couple of hours

Whipped goat cheese:

Goat cheese and heave cream  , blended in a food processor, and it will become 'goat mousse'

Super delirious, totally worthy the work

and next time, I will artichoke in it