French Vegetable Gratin

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2 tablespoons olive oil

2 containers (7 ounces each) chopped tricolor bell peppers

1 package (8 ounces) sliced cremini mushrooms

1 1/2 cups chopped onions

1 1/2 teaspoons herbes de Provence

1/2 teaspoon salt

2 tablespoons cornmeal

8 ounces goat cheese

1 cup part-skim ricotta cheese

2 eggs

1/2 teaspoon ground black pepper

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