Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet
heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Spread goat cheese
over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree F. oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Makes 8 to 10 main-dish servings.