Grilled veggie stacks with pesto-white bean mash
2 cup(s), sliced, summer squash, bell pepper or eggplant (cut into 8 thick slices)
Canned cannellini beans
¼ cup(s), rinsed, drained, mashed
Reduced-fat pesto sauce
Grated Pecorino cheese
1 Tbsp, divided
½ Tbsp, small leaves
- Coat vegetables with cooking spray and season with salt; grill until tender (or use leftover grilled vegetable slices).
- 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.
- Makes 1 serving.