Grilled veggie stacks with pesto-white bean mash

2 Points

Prep Time: 0:15 Cook Time: 0:08 Total Time: 0:23 Difficulty: Easy Servings: 1 Source:

Ingredients

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

4 spray(s) cooking spray

1 pinch(es) kosher salt

1/4 cup(s) , rinsed, drained, mashed canned cannellini beans

2 tsp reduced-fat pesto sauce

1 Tbsp , divided grated pecorino cheese

1/2 Tbsp , small leaves basil

Directions

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.

Nutrition

2 smart points