Grilled veggie stacks with pesto-white bean mash
2
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 1 • Difficulty: Easy
Here's a tasty way to make use of leftover grilled vegetable rounds.
Ingredients
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
Instructions
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.
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