I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, which I checked out of the library. I am a big fan of this book series, and the recipes that I have made from them have been really tasty. This recipe could be easily tailored to taste by substituting any vegetables, or made vegetarian by taking out the meat. I personally don't care for sun-dried tomatoes, so I chop up a Roma tomato or halve several cherry tomatoes and throw them in when I add the goat cheese.