Whenever I go to the farmers market, particularly at this time of year, I always find that I’ve bought way too much. I come home laden with far more tomatoes, squash, eggplants and bell peppers than I’ll be able to use in any single meal. The best thing to do is just grill them all up. Serve most of them as a side dish the first night, but save a couple of cups’ worth to use as a filling for this vegetable tart.
The best utensil for grilling vegetables is a grill basket. But even if you don’t have one, it’s easy enough. Cut the vegetables into pieces that are manageably sized, then toss them in a bowl with a couple tablespoons of olive oil, about a tablespoon of balsamic vinegar and a teaspoon or so each of dried thyme and basil. Add salt and freshly ground black pepper to taste. Grill the vegetables until the are tender through, turning frequently to keep them from scorching.