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

Grilled veggie stacks with pesto-white bean mash

3
2
2
SmartPoints® value per serving
Total Time
23 min
Prep
15 min
Cook
8 min
Serves
1
Difficulty
Easy
Create a show-stopping yet simple side dish with a mix of colorful grilled vegetables that includes red peppers, eggplant, summer squash and zucchini. These summer vegetables don't need any doctoring other than adding a pinch of salt before grilling. Sandwich the charred stacks with a flavorful combination of cannellini beans, pesto and Pecorini cheese. Use two forks or a potato masher to combine the mixture. Perfect when you're just cooking for one, you can also multiply the ingredients in this recipe times the number of people you are serving for larger yields. Cut the vegetables in advance and store in the refrigerator for a quick weeknight dish.

Ingredients

Uncooked zucchini

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

Cooking spray

4 spray(s)

Kosher salt

1 pinch

Canned cannellini beans

¼ cup(s), rinsed, drained, mashed

Reduced-fat pesto sauce

2 tsp

Grated Pecorino cheese

1 Tbsp, divided

Basil

½ Tbsp, 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.