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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
- 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
- Cut the zucchini, squash, and eggplant into half lengthwise.
- Cut the onion into half.
- Brush the vegetables with olive oil, sprinkle with seasoning salt of choice and a dry rub of choice.
- Place oiled side down on oiled, medium hot bbq.
- 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.
- Cut the tomatoes and grilled vegetables into even slices.
- Place a sheet of tinfoil on a large cutting board and place the crust in the middle.
- 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.
- Place the sliced veggies in circular rows on top of the blue cheese, alternating pieces of vegetables.
- Sprinkle with more chopped fresh oregano and thyme, S&P to taste and add a couple tbsp of minced garlic.
- Sprinkle liberally with grated asagio.
- Fold the edges of crust over the outside of vegetables.
- 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.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish