Blanch the tomatoes in boiling water for one second, and skin.
Blanch the bell peppers and skin.
Cut the other vegetables into thin, long slices, blanch and allow to cool.
Brush olive oil over the vegetables and grill.
Marinate in balsamic vinegar, seasoned with salt and pepper.
Soak gelatine leaves in iced water, then melt them in a saucepan with a little hot water.
Take a terrine and line it with cling film.
Make one layer of vegetables of each kind until the terrine is full.
After each layer, sprinkle a little Parmesan powder, thyme flower, basil julienne and spoon on some jelly.
Close the cling film.
Keep refrigerated for 24 hours.