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Pesto Veggie Stackers 

Brochetas de verduras al pesto

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! 

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