Grilled Vegetable Muffuletta

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
646
FAT
157%
CHOL
17%
SOD
56%

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Ingredients for 4 servings

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

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