Generously spray a baking sheet with olive oil spray or drizzle with olive oil all over the baking sheet.

Layer all the prepared vegetables, except the sun-dried tomatoes and the green olives

Either lightly drizzle more olive oil over the veggies or spray olive oil cooking spray over them.

Crack fresh black pepper and fresh sea salt all over the veggies.

Roast vegetables in a 450 F degree oven until roasted to your desired level; approximately 10 - 15 minutes; keeping a close eye on them so that they do not burn.

In a medium mixing bowl, mix together the drained ricotta cheese with the shredded fontina, asiago, and romano cheese.

Blend the eggs and basil into the cheese mixture.

Add 2 more minced garlic cloves.

If you have any dry Italian blended seasonings on hand, sprinkle in several dashes of it into the mixture.

Blend well.

In either a round tart baking pan or a rectangular tart pan, layer 12 sheets of phyllo into the tart pan, between each sheet spray or brush on olive oil. Gently fit the phyllo down and towards the bottom and inner corners of the tart pan.

Pour half of the ricotta-egg-basil cheese mixture into the tart pan.

Layer ¾'s of your roasted vegetables and all of the sun-dried tomatoes and green olives; using a small spoon, push the vegetables down into the ricotta-egg-basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.

Pour the remaining half of the ricotta-egg-basil cheese over the layer of vegetables.

Layer the remaining 1/4th of the vegetables on top.

Sprinkle with grated romano cheese that was previously set aside.

Spray or drizzle olive oil all over the tart and the phyllo dough

On the bottom rack of a preheated 350 F degree oven, bake for 30 minutes, checking every 10 minutes, until the phyllo dough is golden and the ricotta cheese mixture is baked and set.

Allow it to slightly cool and set.

Slice, serve, and ENJOY!