Rustic Grilled Vegetable Tart



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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Tart|Pie|French|Blue Cheese|Oregano|Thyme|Vegetable|Grill/Barbecue|Summer

Reviews (4) Questions (0)

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!
 
Pearl S. August 1, 2015
Blue Cheese isn't listed in the ingredients
 
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?
 
Author Comment
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.