Finely grind all ingredients in a hand mixer and then pass through a dish rim so that the liquid remains clear. Weigh out liquid and bind with the appropriate mass of agar agar and gelatin.
Peel the peppers and cut them into quarters, cut the melanzani as well as the zucchini lengthwise into 4 mm thick slices. Remove the stalks from the shitake mushrooms. Sauté all vegetables one by one in olive oil with spices and herbs until golden brown.
Spread out casserole dish with plastic wrap. Layer vegetables and onions in alternating layers, fill with tomato sauces. Cover terrine and refrigerate 6 hours form.
Toast pine nuts in a frying pan without fat until golden brown. Place garlic, parsley leaves, arugula, Parmesan and olive oil in a narrow tall container and blend finely with a hand blender. Season vigorously with salt and freshly ground pepper.
Remove terrine from mold and remove foil. Cut the terrine into 2 cm thick slices and place them in the center of the plate. Now drizzle with a little pesto. Serve with Parma ham, ciabatta bread and marinated mackerel.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!