Preheat the oven to 425ø. In a large ovenproof saute pan, heat the olive oil over high heat until very hot. Add the garlic and all of the vegetables except the asparagus and place the pan in the oven. Roast for 35 to 40 minutes, or until the vegetables start to brown and are almost tender. Add the asparagus and vinegar and cook for 5 minutes more. When the vegetables are tender, remove the pan from the oven and set aside to let them cool completely.

Reduce the oven temperature to 300ø. Butter a 2-quart souffle dish. Place the cooled vegetables in a large bowl. Add the cream and goat cheese, and stir to mix thoroughly. Add the eggs, stir well, and season with salt and pepper. Pour the mixture into the souffle dish. Bake on the center rack of the oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven. Spoon onto individual plates and serve warm.

Per serving: 613 Calories (kcal); 53g Total Fat; (76% calories from fat); 12g Protein; 25g Carbohydrate; 397mg Cholesterol; 439mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates