INGREDIENTS
2 cups
Arugula, leaves
2
Bell peppers
1
Eggplant
2
large cloves Garlic
1
Herbes de provence
1
Zucchini
1/3 cup
Olive tapenade, store-bought
1
Salt and pepper
3/4 cup
Olive oil, extra-virgin
1
loaf Ciabatta bread
8
slices Swiss or fontina cheese