In order to bring you the best organic produce, some ingredients may differ from those depicted.
Soy-Free, Vegetarian
2 Servings, 630 Calories/Serving
30–45 Minutes
Bust out the party platter because this meal was made to share. We present a colorful spread of veggie skewers and toasted flatbread, Greek feta dip, and our homemade spin on baba ganoush.
Nutrition per serving
Calories 630, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 910mg (40% DV), Total Carb. 77g (28% DV), Fiber 14g (50% DV), Total Sugars 20g (Incl. 3g Added Sugars, 6% DV), Protein 19g
Contains:
Milk, Wheat, Sesame
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Start the baba ganoush
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, stir in the eggplant, season generously with salt and pepper, and cook until starting to brown, 1 to 2 minutes. Add 1 to 2 tablespoons water, cover, and cook, stirring occasionally, until the eggplant is tender and lightly browned, 5 to 7 minutes. Add more oil between batches if needed.
Stir in the butter beans and cook uncovered until heated through, 1 to 2 minutes. Transfer the eggplant and beans to a large bowl and cover to keep warm. Wipe out the pan. While the eggplant and beans are cooking, prepare the vegetable skewers.
2
Assemble the vegetable skewers
Thread the tomatoes, squash, and onion onto the wooden skewers, alternating the ingredients. Lightly brush the vegetables with oil and season with salt and pepper.
3
Cook the skewers
In the same pan used for the eggplant, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the skewers and cook, turning occasionally, until the vegetables are lightly browned and starting to soften, 6 to 8 minutes. Transfer to a plate. Meanwhile, prepare the flatbread and finish the baba ganoush.
4
Toast the flatbread
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbread, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven. Cut into wedges.
5
Finish the baba ganoush
To the bowl with the eggplant and beans, add the lemon-tahini dressing and season with salt and pepper. Using a fork, masher, or the back of a spoon, coarsely mash until combined. Using a fork or whisk, stir until almost smooth. Season to taste with salt and pepper.
Serve
Transfer the vegetable skewers, baba ganoush, flatbread wedges, feta dip, and olives to a platter and serve.