INGREDIENTS
1/3 lb
Prosciutto
2 cups
Basil, fresh leaves
1
Eggplant (about 8 ounces), small
2
Garlic cloves
1
Red bell pepper (about 7 ounces)
1
Summer squash (about 7 ounces), yellow
1
Zucchini (about 8 ounces)
1/4 tsp
Pepper, freshly ground
1/2 tsp
Salt, coarse
1
Salt and freshly ground pepper, Coarse
9/16 cup
Olive oil, extra-virgin
1
Olive oil, Extra-virgin
1/3 cup
Pine nuts, lightly toasted
2
loaves Ciabatta
1
cut into thick 4-inch-thick slices 1 pound fresh mozzarella cheese, fresh
1/2 cup
Parmesan cheese