Place the red pepper in a brown paper bag and crimp the top closed. Set aside.
Dice the eggplant, onion and zucchini, and place in a large bowl. When the pepper cools slightly, rub the charred skin away, using the paper bag to assist. Cut the pepper into strips, discarding the core, and add to the other vegetables.
Pour the tomatoes and their juices over the other vegetables, and sprinkle with the goat cheese. Serve warm or at room temperature.
Nutrition information per serving: 160 calories; 90 calories from fat (56 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 15 g carbohydrate; 6 g fiber; 7 g sugar; 5 g protein; 300 mg sodium.