Cut the vegetables, except for the grape tomatoes, into 1″ chunks

Line a baking sheet with foil and spray with cooking oil spray. Put the vegetables on the pan and drizzle with a scant amount of Olive oil and top evenly with diced bacon.

Roast at 400 for about 25 minutes or until veggies are softened and starting to brown, and bacon is crisp.

Meanwhile, make the crust. Lay the phyllo dough out on a board or piece of wax paper and immediately cover with a damp towel. Have your pan, grated Parmesan and Olive Oil spray ready and begin building your crust.

Start with a double layer, 2 sheets of phyllo. Cover reserved phyllo and then spray bottom layer sheets quickly with Olive Oil spray and sprinkle with Parmesan.

Continue layering in this manner using just one sheet per layer, spraying and sprinkling with cheese, until you have built up to 6-7 layers.

Top with roasted veggie mix, add Fontina pieces over all and gently roll/fold phyllo edges over filling to form the rim of the tart. Bake at 400 for 20 minutes until golden. Serves 4-6