INGREDIENTS
1
eggplant
1
zucchini
1
bell pepper
1 large
portobello mushroom cap
1
onion
1/2 cup
olive oil
1 serving
salt and pepper
6 oz
baby spinach
1/3 cup
pine nuts
2/3 cup
parmigiano-reggiano cheese
1 cup
giardiniera
1/2 cup
olives
8 inches
round loaf crusty bread
1/4 lb
deli- provolone cheese