This is a great recipe for using up your garden bounty. You can serve it as a main dish or as a side.
Dice some garlic. I used 4 cloves.
Slice a sweet onion.
Saute them in a bit of olive oil just until they begin to soften.
Add chopped vegetables of your choice, I used red and green peppers, tomatoes and zucchini. Eggplant is excellent in this dish but my eggplants are not ready to harvest yet. Season the veggies with S&P.
Add some fresh herbs. I used basil, oregano and rosemary. Use whatever you like.
Put the veggies in small ramekins. These hold about 1 cup each. You can see that the vegetables are not cooked the whole way through. They will continue to cook in the oven.
In a bowl, mix 1 cup of panko bread crumbs with 1/4 cup of flour, S&P and some parmesan cheese (1/2 cup).
Add 1/2 cup of cubed butter and cut it into the crumbs using a pastry cutter or two forks.
Sprinkle some crumbled goat cheese over the vegetables.
Sprinkle the crumb mixture over the goat cheese.
Bake these at 350 degrees for about 25 minutes. The juice should be bubbling.
Let them sit to cool for about 10 minutes before serving.