Italian Veggie Sliders with Whipped Feta Pesto Spread

• 2 whole Medium Zucchini, Thickly Sliced In Rounds
• 8 whole Mini Sweet Peppers, Thickly Sliced
• 1 Tablespoon Olive Oil
• 1 teaspoon Italian Seasoning
• 18 teaspoons Garlic Salt
• 18 teaspoons Black Pepper
• 5 whole Dinner Rolls, Sliced In Half Sandwich Style (or More As Needed)
• 1/2 cups Crumbled Reduced Fat Feta
• 2 ounces, weight Reduced Fat Cream Cheese
• 1- 1/2 Tablespoon Basil Pesto
• 6 whole Basil Leaves, More Or Less As Desired

1. Heat a large skillet to medium heat.
2. Toss the sliced zucchini and the sliced sweet peppers with the olive oil and the spices in a large zip-lock bag.
3. Lightly spray the skillet with cooking spray and add the veggies in a single layer (this may take two batches to get it all).
4. Cook the vegetables for approximately 2 minutes on each side until they are tender and beginning to brown a bit.
5. Remove vegetables from skillet and cook the remaining vegetables if you didnt get them all in the first pass.
6. Set cooked veggies aside and add the sliced halves of the rolls to the skillet to lightly toast them for approximately 1 minute.
7. Remove rolls from heat.
8. Combine the feta cheese, cream cheese and basil pesto in a small blender or food processor and pulse approximately 30 seconds until well combined.
9. To assemble the sliders stack the zucchini and pepper slices on the bottom half of each roll.
10. Top with basil leaves, spread a thick layer of the spread over the top half of the bun and close.
11. Enjoy!
12. Notes: I used Udis dinner rolls, which are pretty large for rolls.
13. I got 5 very full sandwiches with this recipe.
14. If you are using something like the little Hawaiian bread rolls this will make closer to 6-8 sliders.

zucchini, sweet peppers, olive oil, italian seasoning, garlic, black pepper, dinner rolls, cream cheese, basil pesto, basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/italian-veggie-sliders-with-whipped-feta-pesto-spread/ (may not work)