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.

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