Preheat the oven to 425°F.
Line 2 large baking sheets with aluminum foil and grease with 1/4 cup of the olive oil.
Combine the eggplant, zucchini, and squash slices in a large bowl. Add 3/4 teaspoon salt, 1/2 teaspoon pepper, and the remaining olive oil. Toss to coat evenly. Lay half of the vegetable mixture in a layer on the pans and bake until soft and just golden around the edges, 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable mixture.
Combine the goat cheese with the basil, parsley, and extra-virgin olive oil in a large bowl. Season with the remaining salt and pepper and mix well.
In a 6-cup terrine (12 x 3 x 3 inches), arrange the eggplant slices across the bottom and over the sides, overlapping the slices to cover the terrine completely. Top with slices of red bell pepper, zucchini, squash, spinach, and yellow bell pepper. Crumble a layer of the goat cheese mixture on top of the yellow pepper, and repeat layering with the remaining vegetable slices. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with a terrine of equal size or a piece of cardboard wrapped in aluminum foil. Place a brick on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve one large or two thin slices per person with the Sun-Dried Tomato Sauce and toasted croutons.
Yield: one 12-inch terrine, 6 to 12 appetizer servings