Wash and cut the vegetables into medium sized cubes or slices. Place them in a deep bowl and pour in the olive oil. Mix well and add all the spices.
Preheat the oven to 200º C (392ºF). Transfer the vegetables in a deep baking pan and bake them for 20 minutes.
In the meantime, using an electric mixer, mix the egg yolks with cream cheese and sour cream. Add nutmeg and black pepper.
Beat the egg whites in another bowl and gently add it to the yolk mixture. Using a spatula combine the two mixtures.
Pour this mixture all over your vegetables and return to the oven. Reduce the heat to 150ºC (302ºF) Bake for additional 20 minutes. At this point sprinkle with grated goat cheese and bake for another 5-10 minutes.
Turn off the oven and leave the Soufflé inside to cool down. Serve when it's halfway cooled. Ideally, serve it at room temperature. It tastes equally good if you keep it in the refrigerator and serve it cold.