INGREDIENTS
1/2 cup
arugula leaves
2 servings
balsamic glaze
1 loaf
ciabatta bread
1/2 medium
eggplant
1 tbsp
extra virgin olive oil
1 tbsp
fresh basil
1 clove
garlic
2 servings
kosher salt
2 tsp
oregano
1
portobello mushroom cap
1/2
red bell pepper
1/2
red onion
1 cup
ricotta cheese
1 medium
yellow squash
1 medium
zucchini