Photo of Grilled veggie stacks with pesto-white bean mash by WW

Grilled veggie stacks with pesto-white bean mash

2 - 3
PersonalPoints™ per serving
Total Time
23 min
15 min
8 min
Here's a tasty way to make use of leftover grilled vegetable rounds.


Uncooked zucchini

2 cup(s), zucchini, summer squash, bell pepper or eggplant (cut into 8 thick slices)

Olive oil cooking spray

4 spray(s)

Kosher salt

1 pinch(es)

Canned cannellini beans

¼ cup(s), rinsed, drained, mashed

Reduced-fat pesto sauce

2 tsp(s)

Grated Pecorino cheese

1 tbsp(s), divided

Fresh basil

½ tbsp(s), small leaves


  1. Coat vegetables with cooking spray and season with salt; grill until tender (or use leftover grilled vegetable slices).
  2. Mash beans with pesto and 1 1/2 tsp cheese. Divide bean mixture between 6 vegetable slices; stack three vegetable rounds on top of each other to make two stacks (three veggies per stack). Top each stack with a remaining vegetable slice; sprinkle each stack with 3/4 tsp remaining cheese and some basil. Enjoy at room temperature or heat through.
  3. Makes 1 serving.