Wash and peel the carrots and Zucchini, cut them in thin slices. Cut the olives.
Peel the chili pepper and the onion in long stripes.
Fry the vegetables in the olive oil and the parsley for 5-10 minutes in a frying pan.
Stir the eggs, heavy cream, salt and pepper in a bowl.
Place a big deep plate half filled with water in the middle of the oven.
Preheat the oven at 170 degrees Celsius.
Place a baking paper in a baking form that is smaller than the big plate in the oven.
Pour the all the vegetables in the baking form and press it tight.
Pour the liquid on top of the vegetables.
Place the baking form in the deep plate with water and bake in the oven for 40 minutes.
Take out the terrine from the oven and let it cool down, then place it in the fridge for 2 hours before serving.