In a shallow pan combine the olive oil, lemon juice and soy sauce.  Whisk in the honey, herbs and seasonings.  Set aside. Very thinly slice lengthwise the zucchini, eggplant and squash.  Place in the lemon-soy marinade.  Add the roasted red peppers and allow to marinate at least 45 minutes.  Grill over medium high heat in an oiled grill pan or barbecue grill. Line a pate` mold with extra long sheets of plastic wrap.  Fill the mold by alternating the colored layers of each vegetable.  Between each layer add some of the remaining fresh herbs and spinach leaves.  Cover the top layer with the overhanging edges of plastic wrap. Weigh down the terrine and refrigerate.  Chill overnight.  Unmold and serve with the Red Pepper Vinaigrette.