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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.