The terrine is made with agar, therefore it can be heated and serve warm. The vegetables I used were: chayote squash, roasted red,yellow and green bell peppers, maitake mushrooms, asparagus. 
I made a basic vegetable stock and add fresh herbs towards the end.
Agar is substance that works like gelatin but it can be expose to heat without melting. It is gluten free and also vegetarian. I have only seen agar in powder forms but I heard they are also sheets of agar for sell.
For this recipe I used: for every cup of vegetable stock 8 grams of agar.
Before I combine those two , I roasted the bell peppers, sautéed the mushrooms with roasted garlic purée, blanched the chayote squash and asparagus until tender. Seasoned all the vegetable well and place them all in a bowl and mixed them.
I heated the stock until it reached the boiling point and I started whisking while adding the agar powder slowly to prevent any lumps. I let it boil for a minute and turn off the heat. Quickly I mixed the stock and vegetables together. ( you don't want your vegetables to be to cold, room temperature is best) place vegetables in a terrine mold (previously lined with plastic wrap ) tuck in the vegetables making sure they are not empty spaces until all the terrine mold is full. ( about 3 cups of mixed vegetables is enough for one basic terrine mold) tap the mold gently and wrap with plastic wrap. Refrigerate overnight.
It can be sliced and reheat in the oven for 5-6 minutes at 350F
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