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, for brushing
Coarse salt and freshly ground pepper
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