Mediterranean Vegetables with Goat Cheese Sauce


30 minutes or fewer     

If you prefer, use feta cheese instead of the goat cheese. This makes about 6 cups.

  • 6Servings


Mediterranean Vegetables

  • 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

Goat Cheese Sauce

  • 4 oz. goat cheese
  • 1/2 cup buttermilk
  • 1/2 cup plain nonfat yogurt
  • 2 tsp. pesto


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.

To make Goat Cheese Sauce: Put all ingredients in blender or food processor; purée until smooth.

To serve, spoon equal portions of vegetables onto 6 plates, and top with Goat Cheese Sauce.

Nutrition Information

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