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1
Cut the zucchini, squash, and eggplant into half lengthwise.
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2
Cut the onion into half.
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3
Brush the vegetables with olive oil, sprinkle with seasoning salt of choice and a dry rub of choice.
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4
Place oiled side down on oiled, medium hot bbq.
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5
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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6
Cut the tomatoes and grilled vegetables into even slices.
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7
Place a sheet of tinfoil on a large cutting board and place the crust in the middle.
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8
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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9
Place the sliced veggies in circular rows on top of the blue cheese, alternating pieces of vegetables.
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10
Sprinkle with more chopped fresh oregano and thyme, S&P to taste and add a couple tbsp of minced garlic.
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11
Sprinkle liberally with grated asagio.
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12
Fold the edges of crust over the outside of vegetables.
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13
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.
