Roasted Vegetable Tart with Eggplant Crust

inch flutted tart pan with removable bottom, lightly brushed inside with olive oil

medium eggplant, cut longwise into ½ inch slices

zucchini, cut on the diagonal

yellow squash, cut on the diagonal

grape tomatoes, halved

to 8 small asparagus

shredded fontina and asiago cheese,plus a couple of tablespoons of grated parmesan.

chopped basil and parsley for garnish

olive oil