Italian Veggie Sliders with Whipped Feta Pesto Spread

Heat a large skillet to medium heat. Toss the sliced zucchini and the sliced sweet peppers with the olive oil and the spices in a large zip-lock bag.

Lightly spray the skillet with cooking spray and add the veggies in a single layer (this may take two batches to get it all). Cook the vegetables for approximately 2 minutes on each side until they are tender and beginning to brown a bit. Remove vegetables from skillet and cook the remaining vegetables if you didn’t get them all in the first pass. Set cooked veggies aside and add the sliced halves of the rolls to the skillet to lightly toast them for approximately 1 minute. Remove rolls from heat.

Combine the feta cheese, cream cheese and basil pesto in a small blender or food processor and pulse approximately 30 seconds until well combined.

To assemble the sliders stack the zucchini and pepper slices on the bottom half of each roll. Top with basil leaves, spread a thick layer of the spread over the top half of the bun and close. Enjoy!

Notes: I used Udi’s dinner rolls, which are pretty large for rolls. I got 5 very full sandwiches with this recipe. If you are using something like the little Hawaiian bread rolls this will make closer to 6-8 sliders.