smoky ratatouille with goat cheese and pine nuts

INGREDIENTS

1/4 cup

extra-virgin olive oil

3 cloves

garlic, finely chopped

large sweet onion, diced

2 tsp

coarse kosher salt

1 tsp

Herbs de Provence

2 tsp

smoked paprika

3 cups

cubed zucchini and or yellow squash, about ¾ pound

3 cups

cubed eggplant, about ½ pound

large diced red bell pepper (6-ounces)

1 28 ounce can

whole fire roasted tomatoes* see tip

2 tsp

tablespoon chopped fresh oregano

1/2 tsp

ground pepper

1/2 cup

crumbled fresh goat cheese, optional

1/4 cup

toasted pine nuts

1/4 cup

chopped parsley