Clean and wash the zucchini and aubergine and cut lengthwise into slices. Halve, clean, wash and quarter the peppers. Season vegetables with pepper and marinate them with olive oil for 30 minutes. Remove vegetables from the marinade and season with salt. Grill them on the preheated grill on both sides until they turn brown or fry them in a pan. Clean, wash and chop the radicchio. Line a terrine mould (16 centimetres long, 6 centimetres wide) first with foil, then with grilled courgette slices.
Layer remaining vegetables and salad. Cover the vegetables with foil, press them well and let them rest for an hour. Season quark with salt and pepper, stir in chives. Turn out the terrine and cut into eight slices. Arrange two slices of vegetable tureen, curd cheese and three slices of ham on plates. Put some pesto on each plate. Garnish with basil and chervil
waiting time approx. 1 1/2 hours