3. LINE the bottom and sides of a 8 x 4-in. loaf pan with 2 large overlapping pieces of plastic wrap hanging over sides of pan. Lay half of peppers skin-side down on bottom and up sides of the pan. Crumble a third of cheese over peppers. Season with pepper. Layer zucchini slices over the peppers crosswise. Crumble half of remaining cheese over zucchini. Crumble in remaining cheese. Season with pepper. Layer eggplant slices over peppers. Cover surface with plastic overhang. Put 2 heavy cans in another loaf pan. Set pan over terrine to weigh it down. Refrigerate until set, 4 hours or preferably overnight.