-
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.
