nutritional information

Per SERVING:

  • Calories: 300
  • Protein: 15 g
  • Total Fat: 12 g
  • Saturated Fat: 5 g
  • Carbohydrates: 35 g
  • Cholesterol: 15 mg
  • Sodium: 700 mg
  • Fiber: 10 g
  • Sugar: 8 g

Mediterranean Vegetables with Goat Cheese Sauce

Serves 6

30 minutes or fewer

30 minutes or fewer        If you prefer, use feta cheese instead of the goat cheese. This makes about 6 cups.
Mediterranean Vegetables
  • 2 Tbs. olive oil
  • 4 cloves garlic, minced
  • 1 yellow bell pepper, seeded and diced
  • 1 small eggplant, about ¾ 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
  • ½ tsp. herbes de Provence
Goat Cheese Sauce
  • 4 oz. goat cheese
  • ½ cup buttermilk
  • ½ 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. Sauté garlic 30 seconds, and add bell pepper and eggplant. Sauté 4 to 5 minutes. Reduce heat to medium. Add remaining ingredients, stirring well. Continue to cook and stir, adding a few tablespoons of water to prevent sticking, if needed.
  2. To make Goat Cheese Sauce: Put all ingredients in blender or food processor; purée until smooth.
  3. To serve, spoon equal portions of vegetables onto 6 plates, and top with Goat Cheese Sauce. 
March 2005

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