Pesto Veggie Stackers 

Ingredients: 

• 5 skewers  
• 1 small eggplant sliced ½ inch thick  
• 1 green zucchini sliced ½ inch thick  
• 1 tomato ½ inch thick   
• 2 slices of buffalo mozzarella cheese ½ inch thick  
• 1 tbsp olive oil   
• Salt and pepper   

Pesto Sauce: 

• 4 tbsp basil leaves   
• 2 tbsp pine nuts   
• 2 tbsp olive oil  
• Salt and pepper to taste     

Directions: 

Brush veggies with olive oil and grill or air fry until soft. Add salt and pepper to taste. Stack veggies as desired into a skewer to keep them together. Until 5 skewers are filled. In a food processor, add the pesto ingredients. Blend until creamy. Drizzle pesto sauce over veggie stacks. Enjoy!