Rustic Squash Tart on the BBQ
just made this tonight :D even the hubby was impressed and although a bit of work is a totally yummy way to eat your veggies ;)
take out 1 deep dish pie crust and set aside to defrost
1 medium zucchini
1 medium zucchini squash
1 medium eggplant
1 medium onion
Cut the above into half lengthwise, drizzle with olive oil, sprinkle with seasoning salt (I like original Tony Chachere's). Place drizzled side down on oiled, medium hot bbq. the squashes will take about 20-30 minutes to cook, the eggplant around 15 minutes, the onion 15-20. turn them over when about half done cooking and remove as they just get done.
slice 2 roma tomatoes
take the above grilled veggies and slice
take the defrosted pie shell (or if you have them available use the roll out pastry sheets) and onto a piece of tinfoil. i put the tinfoil on top of a large cutting board so i could carry it around.
drizzle bottom of crust lightly with olive oil, crumble blue cheese on bottom and fresh chopped oregano and thyme
place the sliced veggies in rows, alternating pieces
sprinkle with more chopped fresh oregano and thyme, as well as S&P to taste and a couple tbsp of minced garlic
top with grated asagio
fold up edges of crust, pinching together where needed
for bbq, i grilled chicken on one hot side at the same time and left the other with just a couple notches of low heat. slide the tinfoil off the cutting board onto the low heat side of bbq.
close lid, bake for 30-35 minutes until the crust is done