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Grilled Eggplant, Potato And Portobello Mushroom Tart

A home-style Grilled Eggplant, Potato And Portobello Mushroom Tart made with Cooking Spray, Lg Eggplant In Inch Slices, Lg Potatoes In Inch Slices, Olive Oil Salt And Pepper, and Parsley. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• Cooking Spray
• 1
• 6
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 3/4 cup
• 1 cup
• 1 tbsp
• 1
• 1
• 4
• 1/2 cup
• 1 tsp
• 1 tsp
• 2

Method (preview)

1. 1

   Make Relish: Heat the oil in a medium-size nonreactive saucepan.

2. 2

   Stir in the onion and celery and saute over medium heat for 3 minutes.

3. 3

   Stir in the tomatoes, carrot, thyme and salt and pepper to taste.

4. 4

   Simmer the relish gently until most of the liquid has cooked off.

5. 5

   Remove from the heat.

6. 6

   Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley.

7. 7

   Spray grill rack well with cooking spray. Preheat grill to medium - high heat.

8. 8

   Brush eggplant, potatoes, and mushrooms well with olive oil and season on both sides with salt and pepper.

9. 9

   Heat pan either in the oven or on top of your grill, if large enough.

10. 10

    Keep hot.

11. 11

    Grill all vegetables on both sides until well browned and softened. Slice mushroom caps into thin slices.

12. 12

    Make layers in the pie or tart pan - eggplant, potato, mushroom, sprinkling some of the parsley, basil and grated cheese in between each vegetable layer.

13. 13

    Keep hot.

14. 14

    In a small skillet, heat the 3 tbsp olive oil on medium-high heat until hot.

15. 15

    Add bread crumbs and saute until golden brown.

16. 16

    Top tart with bread crumbs.

17. 17

    Serve immediately with a small pool of tomato relish under each wedge.