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!