17 Ingredients
  • 2 cups fresh basil leaves, rinsed and dried
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts, lightly toasted
  • 2 garlic cloves, coarsely chopped
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper (about 7 ounces)
  • 1 small eggplant (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
  • 1 zucchini (about 8 ounces), cut lengthwise into 1/4-inch-thick slices
  • 1 yellow summer squash (about 7 ounces), cut lengthwise into 1/4-inch-thick slices
  • extra-virgin olive oil
  • freshly ground pepper
  • coarse salt
  • 2 loaves ciabatta (each about 8 by 10 inches), halved horizontally
  • 1 pound fresh mozzarella cheese, cut into 1/4-inch-thick slices
  • 1/3 pound thinly sliced prosciutto
Nutrition
926
46% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

89% 58

Saturated

95% 19

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 8

Carbs

21% 64

Carbs (net)

- 58

Fiber

23% 6

Sugars

- 6

Sugars, added

- 0

Protein

78% 39

Cholesterol

30% 91

Sodium

84% 2006

Calcium

67% 670

Magnesium

24% 101

Potassium

15% 705

Iron

28% 5

Zinc

42% 5

Phosphorus

94% 658

Vitamin A

27% 240

Vitamin C

54% 49

Thiamin (B1)

63% 1

Riboflavin (B2)

57% 1

Niacin (B3)

43% 7

Vitamin B6

37% 0

Folate equivalent (total)

94% 377

Folate (food)

- 85

Folic acid

- 172

Vitamin B12

37% 1

Vitamin D

165% 25

Vitamin E

37% 6

Vitamin K

53% 63

Sugar alcohols

- 0

Water

- 217
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