Ingredients
2 ServingsProduce
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Lemon 1
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Globe Eggplant 1
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Portobello Mushrooms 2
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Red Onion 1
Pantry
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Iodized Salt 1 pinch
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Canola Oil 1 Tbsp
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Black Pepper 1 pinch
Packaged Products
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Bamboo Skewers 4
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Pesto 1/4 cup
Canned/Bottled Goods
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Pitted Kalamata Olive 1/2 cup
Preparation
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Soak Skewers
Soak skewers in water for 10 to 30 minutes before cooking.
- 4, 6-inch Bamboo Skewers
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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
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Prepare Portobello
Clean out the gills of the mushroom with a spoon. Cut into large chunks for skewering.
- 2 Portobello Mushrooms
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Assemble Kabobs
Alternate the portobello and vegetable pieces on skewers. Tip: Leave room on the ends for handling!
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Reserve Pesto Sauce
- 1/4 cup Pesto
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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
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Serve
Spoon pesto sauce over kabobs. Way to stick with it! Enjoy your meal.

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
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0 mg | 0% |
Low Sodium
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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% |
By Innit Culinary Team