1. Soak Skewers

   Soak skewers in water for 10 to 30 minutes before cooking.

   • 4 , 6-inch Bamboo Skewers
2. Prepare Veggies

   Quarter the lemon and slice thinly. Cut the eggplant into 1 inch square chunks for skewering. Cut the onion into 1 inch square shaped chunks for skewering.

   • 1/2 Globe Eggplant
   • 1 Lemon
   • 1/2 Red Onion
   • 1/2 cup Pitted Kalamata Olives
3. Prepare Portobello

   Clean out the gills of the mushroom with a spoon. Cut into large chunks for skewering.

   • 2 Portobello Mushrooms
4. Assemble Kabobs

   Alternate the portobello and vegetable pieces on skewers. Tip: Leave room on the ends for handling!
5. Reserve Pesto Sauce

   • 1/4 cup Pesto
6. Cook Kabobs

   Season skewers with a little oil, salt & pepper. Sear in a greased skillet, turning over as browning occurs and to ensure even cooking.

   • 1 Tbsp Canola Oil
   • 1 pinch Iodized Salt
   • 1 pinch Black Pepper
7. Serve

   Spoon pesto sauce over kabobs. Way to stick with it! Enjoy your meal.

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Soup

	Amount per serving	Daily value percentage
Calories	340 kcal
Total Fat	23 g	29%
Total Saturated Fat	3.5 g	17%
Unsaturated Fat	20 g
Low Cholesterol	0 mg	0%
Sodium	770 mg	35%
Total Carbohydrate	28 g	10%
Fiber Total Dietary	12 g	42%
Sugars Total	15 g
Protein	8 g	16%
Vitamin C	23 mg	25%
Calcium Ca	149 mg	10%
Iron Fe	1.4 mg	8%

Load More

	Amount per serving	Daily value percentage
Vitamin D	0.3 µg	2%
Potassium K	1150 mg	25%
Vitamin E	5.5 mg	35%
B-Vitamins
Thiamin	0.2 mg	20%
Riboflavin	0.4 mg	35%
Niacin	5.5 mg	35%
Pantothenic Acid	2.5 mg	45%
Vitamin B-6	0.4 mg	25%
Folate (B9)	94 µg	25%
Omega-3s	1 g
Omega3: ALA	1 g

By Innit Culinary Team