Instructions: * 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 sauteing 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 saute until golden brown. Top tart with bread crumbs. Serve immediately with a small pool of tomato relish under each wedge.

NOTES : I did a grilled vegetable tart for an appetizer. Great tastes, but the potato didnt grill very quickly, especially in the rain! Next time I would parboil the potatoes and/or slice them thinner. The original recipe had tomatoes in the tart - I took them out and made a tomato relish to serve it with instead. 5 WW points after oil reductions.

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