Grill/Barbecue
Rustic Grilled Vegetable Tart
Popular on Food52
4 Reviews
Mary
August 9, 2015
This is fabulous. I used patty pan, zucchini and Japanese eggplant from the garden. I subbed a couple of shallots for the onion because that's what I had. I used a high quality blue cheese and I'm so glad I did, it was a major flavor component. I was pretty generous with it. For the "rub" I used a Chilean Mapuche seasoning which has wonderful chiles in it and was great with the blue cheese. Great recipe and easy to customize to whatever you have around. Thanks!
Lauren S.
August 26, 2014
This recipe is confusing. The ingredients listed say 1 zucchini, 1 zucchini squash and 1 eggplant? Do they mean 2 zucchinis or was their an error. Is it possible they mean 1 zucchini, 1 yellow squash and 1 eggplant?
CookingIsLikeLove
August 26, 2014
Sorry I meant zucchini, yellow squash, and... we sometimes call yellow squash a zucchini squash. I also recently discovered marrow squash which I think would work really well. They seem to be a bit sturdier through grilling (whereas the zucchini gets soft quickly) and have a mild taste.
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