Author Chef Colton Wagner formerly of The Kitchen Next Door (2015)
1/4cup olive oil
Start with a large pot over medium heat. Add the olive oil and heat up for 2 minutes.
Add the zucchini and squash and saute for 3 minutes until they start to brown.
Add the yellow onions and continue to sweat until the onions become translucent.
Next, add the garlic and lower heat a touch. Cook until the garlic is aromatic but make sure not to burn.
Next, add the chopped tomatoes and basil. The tomatoes will release their water, so simmer all the vegetables for 5 minutes until half of the water has reduced. Season with the salt, black pepper, and lemon juice.
Finally, add the balsamic vinegar and reduce for 2 more minutes until most of the liquid has evaporated. Taste and adjust seasoning if needed. Serve on a plate or bowl and finish with the goat cheese. The dish can be served alone or topped with chicken, fish, or steak.