Grilled Veggie Stacks with White Bean Pesto

by Christina Meyer-Jax, Tastemaker in Residence


2 cup(s) uncooked zucchini, summer squash, bell pepper or eggplant (cut into 8 thick slices)
4 spray(s) cooking spray
1 pinch kosher salt
1/4 cup(s) canned S&W® cannellini beans, rinsed, drained, mashed
 2 tsp pesto sauce
 1 Tbsp grated Pecorino cheese (or favorite cheese of choice), divided
 1/2 Tbsp basil, small leaves


  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.