Preheat the oven to 400°F. 

Slice the red peppers in half and remove the core. Place in the oven, top side up. Back for 45 minutes on the top rack. Remove from the oven and allow to cool before removing the skin.

Slice the zucchini, eggplant, and mushrooms.

Place the butter and sliced mushroom in a frying pan and cook until soft, then set aside. 

Spray cooking oil onto a grill. Line up the sliced zucchini and eggplant and grill on both sides until tender. Set aside. 

Add water to a pot and bring it to a boil. Boil spinach until wilted, drain water and cut in 4-5 pieces so the pieces are not too long. 

Using a cake pan, place seran wrap on all sides including the bottom. 

Layer the vegetables. Place 1/3 of the eggplant on the bottom, then 1/2 the boiled spinach, 1/2 the zucchini, 1/2 the red peppers, 1/2 of the goat cheese, 1/2 of the basil, and all of the mushrooms. Repeat using another 1/3 of the eggplant, the remaining spinach, zucchini, red peppers, goat cheese, and basil. Top that with the remaining eggplant, creating the top layer.

Wrap the seran wrap tightly over the top layer and leave in the fridge for 2-3 hours. 

Once chilled, slice and enjoy.