Rinse the bell peppers, trim, cut in half, remove the seeds and ribs, and chop. Brush bell pepper pieces with oil and season with salt and pepper. Place the bell pepper pieces on a greased baking tray. Bake in a preheated oven at 250°C (fan: 220°C, gas mark 5) (approximately 480°F) until the skin begins to bubble and starts to get dark. Remove, let cool slightly and remove the skin.
Rinse the green beans, trim and blanch in boiling salted water for about 8 minutes. Drain and rinse with cold water.
Peel asparagus, cut off the ends and cook in boiling salted water for about 15 minutes. Drain, rinse with cold water and drain again.
Rinse the zucchini, trim, cut lengthwise into thin slices of about 5 mm thickness. Blanch in boiling salted water for 2 minutes. Drain, rinse with cold water and drain again.
Hard boil the eggs in boiling water for about 10 minutes. Peel off the shell and let it cool, then cut in halves lengthwise.
Soak the gelatine in cold water.
For making the terrine, line the loaf pan with baking paper. First, add in the red bell pepper pieces in a layer, then make single layers of green beans, asparagus, yellow bell pepper, halved eggs and finally the zucchini slices.
Mix the gelatin with 4 tablespoons chicken broth and heat in a small saucepan over low heat, then stir in the remaining broth. Pour the broth with gelatin over the layered vegetables, cover the loaf pan with foil and place for about 12 hours in the refrigerator. To serve, release the terrine from the loaf pan and cut into slices.