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
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Ingredients
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1
defrosted deep dish pie crust
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1
zucchini
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1
yellow zucchini squash or marrow squash
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1
medium eggplant
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1
medium sized onion
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2
roma tomatoes
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1
Bunch fresh oregano
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1
Bunch fresh thyme
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2 tablespoons
minced garlic
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Olive oil
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S&P to taste
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Asiago cheese, grated
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Blue cheese, crumbly
Directions
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Cut the zucchini, squash, and eggplant into half lengthwise.
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Cut the onion into half.
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Brush the vegetables with olive oil, sprinkle with seasoning salt of choice and a dry rub of choice.
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Place oiled side down on oiled, medium hot bbq.
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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.
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Cut the tomatoes and grilled vegetables into even slices.
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Place a sheet of tinfoil on a large cutting board and place the crust in the middle.
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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.
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Place the sliced veggies in circular rows on top of the blue cheese, alternating pieces of vegetables.
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Sprinkle with more chopped fresh oregano and thyme, S&P to taste and add a couple tbsp of minced garlic.
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Sprinkle liberally with grated asagio.
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Fold the edges of crust over the outside of vegetables.
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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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