This sauce was actually kind of an accident. I needed a tomato sauce and didn’t have enough crushed tomatoes on hand. But. I did have the previous nights’ vegetable tart. Which was just a low carb version of my Rustic Grilled Vegetable Tart. But when I made the tomato sauce from the leftovers, they were amazing! I think I’ll make it next time a hearty tomato sauce is needed. So it’ll be my third tomato sauce, all which have a different flavour base. The one I use for my lasagna is very fresh and light tasting. The puttensco has the olives, capers, and anchovies in it, which add a salty zip. And now this veggie one, which is packed with flavour.


Grilled Vegetable Tomato Sauce


  • 1 medium zucchini
  • 1 medium zucchini squash
  • 1 medium eggplant
  • 1 medium onion
  • 2 roma tomatoes
  • Fresh oregano
  • Fresh basil
  • Feta cheese
  • Minced garlic
  • Olive oil
  • S&P to taste
  • Grated asiagio
  • 1 jumbo can of crushed tomatoes


  • 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 and grilled vegetables into even slices.
  • In a pie plate, put a thin layer of crushed tomatoes, then sprinkle with feta.
  • Place the sliced veggies in circular rows on top of the feta, alternating pieces of vegetables.
  • Sprinkle with chopped fresh oregano and basil, S&P to taste and add a couple tbsp of minced garlic.
  • Sprinkle liberally with grated asagio.
  • Place in oven and bake at 350F for 1/2 hour or so.
  • Slide the whole combination into a big pot, add crushed tomatoes to make a soupy mess. Bring out the hand blender and whiz into submission.
  • Use on pizza, pasta, baked chicken, whatever strikes your fancy!
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