Preheat the oven to 450.
Using a 12-inch wooden skewer, arrange kebab in this order: Red onion, swordfish, radicchio, swordfish, eggplant, zucchini, swordfish, radicchio, eggplant, zucchini, swordfish, lemon wedge.
Place kebab on a tray and roast for 15 minutes.
Remove kebab from the oven and sprinkle with lemon juice and fresh lemon zest.
Store in an airtight container in the fridge alongside a small container of harissa.
Place ingredients in an airtight salad container in the fridge.
Heat kebab in the microwave for 1 minute and serve with side salad and harissa.