2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish
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