Mediterranean Vegetables With Goat Cheese Sauce

Ingredients

2 Tbs. olive oil

4 cloves garlic, minced

1 yellow bell pepper, seeded & diced

1 small eggplant, about 3/4#, unpeeled & cubed

1 13.75 oz. can water-packed artichoke hearts, drained & rinsed well

1 15 oz. can roasted red peppers, drained, well rinsed & chopped

1 15.5 oz. can small white beans, drained & well rinsed

1/2 tsp. herbs de Provence

Goat Cheese Sauce:

4 oz. goat cheese

1/2 cup buttermilk

1/2 cup plain nonfat yogurt

Juice from 1 lemon

2 tsp. pesto

Salt & freshly ground black pepper to taste.

From Vegetarian Times, March 1, 2005, P. 42. Found At Www.vegetariantimes.com

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