Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or silicon mat. Gather the ring molds and tops and arrange on a tray covered with parchment paper.
Arrange the sliced vegetables on the tray, sprinkle or spray with a small amount of water and roast until tender. Turn and repeat the spray if needed.
If desired, cook the eggplant on a grill pan in order to add marks.
Mix the filling and set aside while the vegetables are roasting and cooling.
Arrange all the vegetables and the filling within reach and put the layers together to create the terrine. For each ring mold, I used the eggplant on the outside, allowing the slices to drape over the sides. Then I trimmed the butternut squash to fit the mold and act as the top of my terrine. The other ingredients were layered in a way that was pleasing to me.
When the terrine is full, fold the eggplant slices over, trimming to enclose the terrine. Cover with the foil wrapped circle and place the tray in the fridge. Place a large can on top of each terrine to act as a weight.
Refrigerate overnight.
To serve, remove the mold and, if necessary, invert the terrine on a plate. Cut into slices or wedges, whichever is easier.
