Start by selecting fresh vegetables. Wash them thoroughly. Chop your mushrooms, courgettes, and aubergines into small pieces. This will help them cook evenly.

Don’t forget to roast the red bell peppers if you haven’t done that yet. They need to be softened and peeled for this dish.

In a large pan, add a tablespoon of ghee over medium heat. Once melted, toss in the mushrooms and aubergines. Sauté them until they’re tender and starting to brown, around 5-7 minutes.

Next, add courgettes and cook for another 3-4 minutes. Finally, mix in the cooked spinach until everything is combined. Sprinkle a bit of salt and pepper to taste.

In a separate bowl, blend the creamy goat cheese with lemon zest and chopped basil. This mixture should be smooth and creamy. Let it sit while you prepare the molds.

It's time to layer! Lightly spray your terrine mold with oil to prevent sticking. Start with a layer of the sautéed vegetable mix at the bottom. Spread it evenly; then add a layer of the goat cheese mixture on top.

Repeat this process: vegetables, goat cheese, and keep going until you fill the mold. Finish with a layer of vegetables. Press down slightly to secure the layers.

Cover your terrine with plastic wrap and refrigerate for at least 4 hours, but overnight is better. This mingling of flavors creates a delightful profile.

Once chilled, unmold your terrine carefully. You might need a bit of help from a spatula! Slice it into thick portions. Garnish with fresh basil or a drizzle of olive oil for an added touch.