This easy and quick recipe can be made in no time and is a delicious way to use your summer bounty!

2 teaspoons olive oil

1 medium onion, coarsely chopped

3 medium unpeeled summer squash- sliced

1 medium red bell pepper, cut into thin strips

1 medium green bell pepper, cut into strips 1 eggplant, peeled and cut into small cubes 1/2 teaspoon dried (or 1 teaspoon fresh) oregano 1/2 teaspoon dried (or 1 teaspoon fresh) thyme Salt and pepper to taste 1/2 cup crumbled goat cheese (optional) 2-3 tablespoons fresh lemon juice, or to taste

In a large skillet, heat olive oil over medium heat. Add onion and sauté until tender and slightly browned, about 5 minutes. Add remaining vegetables and cook, stirring occasionally, 5-7 minutes or until tender but still firm. Season with oregano, thyme, salt and pepper. Add crumbled goat cheese and mix. Sprinkle with lemon juice and serve immediately.

Adapted from  serves 6