Ingredients

2 Servings

Produce

  • Yellow Corn on the Cob 1

  • Red Onion 1/2

  • Orange Bell Pepper 1

  • Yellow Bell Pepper 1

  • Portobello Mushrooms 2

Packaged Products

  • Bamboo Skewers 4

  • Pesto 1/4 cup

Pantry

  • Canola Oil 1 Tbsp

  • 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.

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Nutrition

  Amount per
serving		 Daily value percentage
Calories 340 kcal  
Total Fat 19 g 24%
Total Saturated Fat 3 g 15%
Unsaturated Fat 16 g  
Low Cholesterol 0 mg 0%
Low Sodium 260 mg 10%
Total Carbohydrate 35 g 13%
Fiber Total Dietary 6 g 22%
Sugars Total 14 g  
Protein 9 g 19%
Excellent Source: Vitamin C 228 mg 250%
Calcium Ca 116 mg 8%
Iron Fe 1.6 mg 8%
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By Innit Culinary Team