Begin by preparing your vegetables. Remove stems from mushrooms. Cut the bell pepper, zucchini, eggplant, and red onion in small chunks. Dice the eggplant, add salt, and let sit for 5 minutes before dabbing with a paper towel to let the eggplant "sweat" out the bitter taste.

Now prepare your marinade: in a bowl, whisk together all the ingredients. Or add to a jar with a lid and shake. Add your veggies to a large bowl, ziplock bag, or container with a lid. Pour marinade over the veggies, and let marinade for at least 20 minutes.

Heat up your grill to medium/medium high heat. Thread your veggies on your kabob sticks, and place on the grill.

Continue to rotate on the grill to ensure you evenly cook your veggies. Total cook time should be around 10-12 minutes.

While veggies are grilling, make your pesto. Add basil, pine nuts, garlic, salt and pepper to a food processor or high powered blender. While motor is running, add oil. Continue to blend until smooth.

Serve Kabobs with a pesto drizzle either plain, over rice or pasta, or cauliflower rice.