Grilled Veggie Stacks with Pesto-White Bean Mash

2
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

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.

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