This is such a pretty dish - worth the work! I found this in the Complete Book of Greek Cooking by Salaman and Cutler. Use a bread pan if terrine is not available! (Prep time includes the broiling and processing ingredients before they are put together. Cook time is actually chill time)
Place peppers skin side up under a hot broiler and cook until skins are blackened. Transfer to bowl and cover with plate until cool.
Arrange eggplant and zucchini slices on separate baking sheet. Brush with a little oil and cook under broiler, turning occasionally until tender and golden.
Heat remaining oil in skillet over medium heat. Add onion, raisins, tomato paste and vinegar. Cook gently until soft and syrupy. Remove pan from heat and set aside to cool.
Lightly oil a 7 1/2 or 8 cup terrine with OVVO then line with clear plastic wrap, leaving a little to hang over sides. Make sure to get wrap into corners.
Pour half of tomato juice in a pan and sprinkle with gelatin. Dissolve gently over low heat while stirring.
Place a layer of red peppers in bottom of terrine and pour in enough of tomato juice mixture to cover. Continue layering eggplant, zucchini, yellow peppers, onion mixture, ending with layer of red peppers. Pour tomato juice over each layer of veggies.
Add the remaining tomato juice to any juices left in pan with the gelatin mixture, stir well and pour all into the terrine. Give it a sharp tap on counter to get rid of bubbles and disperse juice. Cover and chill until set.
Whisk dressing ingredients together. Turn out terrine onto serving plate. Remove plastic wrap. Serve in thick slices, drizzled with dressing and garnished with a few basil leaves.