Recipe for Vegetable Casserole with Goat Cheese and Herbs 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl olive oil
1 med onion, cut into 1/2"
sl
1 med red bell pepper, cut into 1/2"
strips
1/4 cup garlic, minced
1/2 x eggplant, peel, thinly slice
5 x Roma tomatoes, thinly sliced
2 lrg zucchini, thinly sliced
Salt and pepper, to taste
3 tbl chopped fresh herbs, thyme, oregano and
basil
2 tbl olive oil
Instructions:
Instructions: Heat 2 tablespoons olive oil in a large heavy skillet over medium heat.

Add the onion and red bell pepper. Saute for 5 minutes or until tender.

Add the garlic. Saute for 1 minute longer.

Spread the mixture evenly in a 9x13 inch baking dish. Arrange the eggplant slices evenly over the mixture. Layer with alternating lengthwise rows of tomatoes and zucchini, overlapping slightly. Season with salt and pepper.

Sprinkle with the herbs. Drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper. Crumble the goat cheese over the top.

Bake at 350 degrees for 50 minutes or until the vegetables are very tender and lightly browned, basting with the pan juices occasionally.

Note:
When you want a lighter dinner, it is hard to beat this dish. Serve with a loaf of French bread and a bottle of red wine. Andrew and I enjoy this at home after a long day in the restaurant.

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