- 1 medium eggplant, cut in 1-½-inch cubes
- ½ loaf crusty bread, cut in 1-½-inch cubes
- 1 package cherry tomatoes
- ½ cup pesto sauce*
Assemble skewers, alternating eggplant, bread and tomatoes. Brush with pesto sauce while grilling over medium heat. Cook until eggplant is soft, turning frequently to prevent bread from burning.
*Use your favorite pesto sauce or this recipe for Almond-Arugula Pesto.