Rustic Grilled Vegetable Tart

June 11, 2014
Author Notes

Inspired by the Ratatouille movie and the layered sliced vegetable dish, its a great way to make tasty vegetables and not have to heat up the oven. And cheese! Everything is better with cheese. —CookingIsLikeLove

  • Serves 2-4
  • 1 defrosted deep dish pie crust
  • 1 zucchini
  • 1 yellow zucchini squash or marrow squash
  • 1 medium eggplant
  • 1 medium sized onion
  • 2 roma tomatoes
  • 1 Bunch fresh oregano
  • 1 Bunch fresh thyme
  • 2 tablespoons minced garlic
  • Olive oil
  • S&P to taste
  • Asiago cheese, grated
  • Blue cheese, crumbly
In This Recipe
  1. Cut the zucchini, squash, and eggplant into half lengthwise.
  2. Cut the onion into half.
  3. Brush the vegetables with olive oil, sprinkle with seasoning salt of choice and a dry rub of choice.
  4. Place oiled side down on oiled, medium hot bbq.
  5. The squash will take about 20-30 minutes to cook, the eggplant and zucchini around 15 minutes, the onion 15-20. Turn them over when about half done cooking and remove as they just become done.
  6. Cut the tomatoes and grilled vegetables into even slices.
  7. Place a sheet of tinfoil on a large cutting board and place the crust in the middle.
  8. Brush the inside of the defrosted (or homemade) pie crust with olive oil, crumble blue cheese onto it and sprinkle fresh chopped oregano and thyme.
  9. Place the sliced veggies in circular rows on top of the blue cheese, alternating pieces of vegetables.
  10. Sprinkle with more chopped fresh oregano and thyme, S&P to taste and add a couple tbsp of minced garlic.
  11. Sprinkle liberally with grated asagio.
  12. Fold the edges of crust over the outside of vegetables.
  13. Slide the tinfoil off of the cutting board onto the bbq (set at low-medium heat), close lid, and let bake for 30-35 minutes. Keeping an eye out until the crust is browned and completed cooking.

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