Ingredients

2 Servings

Produce

  • Lemon 1

  • Globe Eggplant 1

  • Portobello Mushrooms 2

  • Red Onion 1

Pantry

  • Iodized Salt 1 pinch

  • Canola Oil 1 Tbsp

  • Black Pepper 1 pinch

Packaged Products

  • Bamboo Skewers 4

  • Pesto 1/4 cup

Canned/Bottled Goods

  • Pitted Kalamata Olive 1/2 cup

Preparation

  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 Olive

  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.

Suggested Meals

Sweet Korean BBQ

Chicken Wings

Tofu Mixed

Greens Salad

PB&J

Smoothie

Red Pepper Paprika Soup

w/ Thai Peanut Sauce

Buttermilk Banana

Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 410 kcal  
Total Fat 24 g 30%
Total Saturated Fat 3.5 g 18%
Unsaturated Fat 20 g  
Low Cholesterol 0 mg 0%
Low Sodium 770 mg 35%
Total Carbohydrate 46 g 17%
Fiber Total Dietary 20 g 71%
Sugars Total 25 g  
Protein 11 g 22%
Vitamin C 31 mg 35%
Calcium Ca 179 mg 15%
Iron Fe 2 mg 10%
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By Innit Culinary Team