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!
