Summer vegetable skewers with baba ganoush and feta dip

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Summer vegetable skewers with baba ganoush and feta dip

Vegetarian, Soy-Free

2 Servings, 660 Calories/Serving

30–45 Minutes

Meze platters showcase small dishes and dips that are perfect for sharing, and they make hosting easy. This summery vegetarian version is great for a weeknight dinner, too.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic globe eggplant
  • ¼ cup cooked butter beans
  • 1 organic summer squash
  • 1 organic red onion
  • ¼ pound organic grape or Sungold tomatoes
  • Wooden skewers
  • 1 large whole grain naan flatbread
  • Sunbasket lemon-tahini dressing (fresh lemon juice - tahini - fresh garlic - fresh orange juice - Marash chile flakes)
  • Sunbasket Greek feta dip (feta - mild green chiles - Greek yogurt - EVOO - kosher salt - cayenne)
  • ¼ cup pitted Kalamata olives

Nutrition per serving

Calories: 660, Protein: 19g (38% DV), Fiber: 13g (52% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 30mg (10% DV), Sodium: 1020mg (43% DV), Carbohydrates: 70g (23% DV), Total Sugars: 20g, Added Sugars: (lavash contains added sugar): 2g (4% DV).
Contains: Milk, Wheat

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start the baba ganoush

  • Remove the stem and peel the eggplant; cut the eggplant in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips lengthwise into 1-inch-wide sticks, and the sticks crosswise into 1-inch cubes.
  • Rinse the butter beans.
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 [2 to 4 TBL] 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 warmed 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 cook, prepare the vegetable skewers.


Assemble the vegetable skewers

  • Trim the ends from the squash; cut the squash in half lengthwise, then crosswise into 1-inch-thick half-moons.
  • Peel the onion and cut in half lengthwise, then lengthwise into 1-inch-wide slices and crosswise into 1-inch pieces. Separate the layers into slices or chunks, as desired.
Thread the tomatoes, squash pieces, and onion pieces onto the wooden skewers, alternating the ingredients. Lightly brush the vegetables with oil and season with salt and pepper.


Cook the skewers

In the same pan used for the eggplant, working in batches if needed, add the skewers and cook over medium-high heat, turning occasionally, until the vegetables are lightly browned and starting to soften, 6 to 8 minutes.
While the skewers cook, prepare the flatbread and finish the baba ganoush.


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. Cut into wedges.


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.


Transfer the vegetable skewers, baba ganoush, flatbread wedges, feta dip, and olives to a platter and serve.
Kids Can!
  • Rinse the beans.
  • Assemble the skewers.
  • Mash the baba ganoush.
  • Assemble the platter.