For this recipe you will need to cover a metal loaf tin with cling film and put aside. Start this recipe by slicing the aubergine and zucchini horizontally and grill in a pan or oven with a little olive oil till cooked through. Next, over the base and sides of the lined loaf tin with slices of zucchini allowing extra to hang over the sides. Next, build up the layers, one by one with aubergines, 1 tbsp green pesto spread out, red peppers, basil leaves, sun-dried tomatoes and crumbled feta cheese. Repeat the process again so that you have 2 layers of each. Fold over the extra zuchinni slices to seal the top and press down. Place in the fridge and chill for 6 hours or overnight. Serve the vegetable terrine in thick slices with the grilled asparagus.