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Ingredients

• 1 eggplant, sliced 1/2-inch thick
• 1 zucchini, sliced 1/2-inch thick on an angle
• 1 red bell pepper, quartered lengthwise
• 1 large portobello mushroom cap
• 1 red onion, sliced 3/4-inch thick
• 1/2 cup extra virgin olive oil (EVOO), divided
• Salt and pepper
• 6 ounces baby spinach
• 1/3 cup pine nuts (a generous handful)
• 2/3 cup grated Parmigiano Reggiano cheese (a couple generous handfuls)
• 1 cup store-bought giardiniera (pickled vegetable salad)
• 1/2 cup pitted green olives
• One 8- to 9-inch round loaf crusty bread
• 1/4 pound deli-sliced provolone cheese

Description

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