RUSTIC GRILLED VEGETABLE TART

This recipe was inspired by the Ratatouille movie and the sliced ratatouille that was served. But grilled on a bbq. With some cheese. And we all know how cheese makes everything better. I like the strong taste of blue cheese, but if blue cheese is a bit too much, I can see a creamy feta working quite well.

I also found a deep dish pie shell works perfectly as its the perfect depth for the veggies and just needs to be gently folded over before cooking. Feel free to use your own dough recipe if desired.

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Rustic Grilled Vegetable Tart

Ingredients

• 1 deep dish pie crust set aside to defrost
• 1 medium zucchini
• 1 medium zucchini squash
• 1 medium eggplant
• 1 medium onion
• 2 roma tomatoes
• Fresh oregano
• Fresh thyme
• Blue cheese or feta
• Minced garlic
• Olive oil
• S&P to taste
• Grated asiagio

Instructions

• Cut the zucchini, squash, and eggplant into half lengthwise.
• Cut the onion into half.
• Brush with olive oil, sprinkle with seasoning salt of choice and rub.
• 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 into slices.
• Take the grilled veggies and slice.
• Place a sheet of tinfoil on a 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, alternating pieces of vegetable.
• 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.

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