Ingredients

2 Servings

Produce

  • Yellow Bell Pepper 1

  • Orange Bell Pepper 1

  • Portobello Mushrooms 2

  • Red Onion 1

  • Yellow Corn on the Cob 1

Pantry

  • Canola Oil 1 Tbsp

Packaged Products

  • Bamboo Skewers 4

  • Pesto 1/4 cup

Spices

  • Iodized Salt 1 pinch

  • Black Pepper 1 pinch

Preparation

  1. Soak Skewers

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

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

    Slice veggies for skewering.

    • 1, 0.5 inch thick wheels Yellow Corn on the Cob
    • 1/2, 1 inch squares Red Onion
    • 1, 1 inch squares Orange Bell Pepper
    • 1, 1 inch squares Yellow Bell Pepper
  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 350 kcal  
Total Fat 19.0 g 24%
Total Saturated Fat 3.0 g 15%
Unsaturated Fat 16 g  
Low Cholesterol 0 mg 0%
Low Sodium 260 mg 10%
Total Carbohydrate 37 g 13%
Fiber Total Dietary 7 g 23%
Sugars Total 15 g  
Protein 10 g 19%
Excellent Source: Vitamin C 230 mg 260%
Calcium Ca 122 mg 10%
Iron Fe 1.7 mg 10%
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By Innit Culinary Team