Grilled Eggplant, Potato And Portobello Mushroom Tart

TOMATO RELISH
1 tb Olive oil; *
1 sm Onion; minced
1 Celery stalk; minced
4 lg Tomatoes; seeded and
-coarsely chopped
1/2 c Grated carrots
1 ts Fresh thyme; or 1/2 teaspoon
-dried thyme
1 ts Fresh lemon juice
2 ts Fresh parsley; chopped

* Original recipe called for the bread crumbs to be toasted in 3 tbsp of
oil, and the relish called for 2 tbsp oil for the sauteeing of the veggies.

Make Relish: Heat the oil in a medium-size nonreactive saucepan. Stir in
the onion and celery and saute over medium heat for 3 minutes. Stir in the
tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish
gently until most of the liquid has cooked off. Remove from the heat.

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

Spray grill rack well with cooking spray. Preheat grill to medium – high
heat. Brush eggplant, potatoes, and mushrooms well with olive oil and
season on both sides with salt and pepper.

Spray a 9″ cake pan or tart pan well with cooking spray. Heat pan either in
the oven or on top of your grill, if large enough. Keep hot.

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

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. Keep hot.

In a small skillet, heat the 3 tbsp olive oil on medium-high heat until
hot. Add bread crumbs and saut? until golden brown. Top tart with bread
crumbs. Serve immediately with a small pool of tomato relish under each
wedge.

Per serving: 287 Calories; 8g Fat (23% calories from fat); 11g Protein; 48g
Carbohydrate; 6mg Cholesterol; 412mg Sodium

NOTES : Original recipe called for tomato slices in the tart. I took them
out and served it with a tomato relish I got form another recipe. 5 WW
points after oil reductions.