INGREDIENTS
2
Japanese eggplants, small
3
Portobello mushroom caps, large
2 tbsp
Lemon juice
1/2 cup
Olive tapenade
1/2 cup
Pesto, jarred or homemade
1/2 tsp
Paprika, smoked
2
Red peppers from a jar, roasted
1
Sea salt, Fine
1
Cooking spray
1 tbsp
Olive oil
5
slices Provolone cheese
1
Sourdough boule