Mediterranean Vegetables with Goat Cheese Sauce

• 2 Tbs. olive oil
• 4 cloves garlic, minced
• 1 yellow bell pepper, seeded and diced
• 1 small eggplant, about 3/4 lb., unpeeled and cubed
• 1 13.75-oz. can water-packed artichoke hearts, drained and well rinsed
• 1 15-oz. can roasted red peppers, drained, well rinsed and chopped
• 1 15.5-oz. can small white beans, drained and well rinsed
• 1/2 tsp. herbes de Provence
• 4 oz. goat cheese
• 1/2 cup buttermilk
• 1/2 cup plain nonfat yogurt
• Juice from 1 lemon
• 2 tsp. pesto
• Salt and freshly ground black pepper to taste

1. To make Mediterranean Vegetables: Heat oil in large skillet over medium-high heat.
2. Saute garlic 30 seconds, and add bell pepper and eggplant.
3. Saute 4 to 5 minutes.
4. Reduce heat to medium.
5. Add remaining ingredients, stirring well.
6. Continue to cook and stir, adding a few tablespoons of water to prevent sticking, if needed.
7. To make Goat Cheese Sauce: Put all ingredients in blender or food processor; puree until smooth.
8. To serve, spoon equal portions of vegetables onto 6 plates, and top with Goat Cheese Sauce.

olive oil, garlic, yellow bell pepper, eggplant, water, red peppers, white beans, herbes, goat cheese, buttermilk, nonfat yogurt, lemon, pesto, salt

Taken from www.vegetariantimes.com/recipe/mediterranean-vegetables-with-goat-cheese-sauce/ (may not work)