Grilled Veggie Stacks with Pesto-White Bean Mash
- Total Time
Here's a tasty way to make use of leftover grilled vegetable rounds.
uncooked zucchini2 cup(s), summer squash, bell pepper or eggplant (cut into 8 thick slices)
cooking spray4 spray(s)
kosher salt1 pinch
canned cannellini beans¼ cup(s), rinsed, drained, mashed
reduced-fat pesto sauce2 tsp
grated Pecorino cheese1 Tbsp, divided
basil½ 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.