Rustic Grilled Vegetable Tart

1. 1

   Cut the zucchini, squash, and eggplant into half lengthwise.

2. 2

   Cut the onion into half.

3. 3

   Brush the vegetables with olive oil, sprinkle with seasoning salt of choice and a dry rub of choice.

4. 4

   Place oiled side down on oiled, medium hot bbq.

5. 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.

6. 6

   Cut the tomatoes and grilled vegetables into even slices.

7. 7

   Place a sheet of tinfoil on a large cutting board and place the crust in the middle.

8. 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.

9. 9

   Place the sliced veggies in circular rows on top of the blue cheese, alternating pieces of vegetables.

10. 10

    Sprinkle with more chopped fresh oregano and thyme, S&P to taste and add a couple tbsp of minced garlic.

11. 11

    Sprinkle liberally with grated asagio.

12. 12

    Fold the edges of crust over the outside of vegetables.

13. 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.

* Per serving · 4 servings · Values may vary.