Soak about 8-12 wooden skewers in water for at least 15-30 minutes. The number of skewers will vary based on a variety of circumstances, such as the size of each vegetable and the sizes of your vegetable pieces.
Prepare the vegetables for skewering. Slice each red onion in half and then into thirds. Each bell pepper should be chopped into roughly 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
In a medium mixing bowl, whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
Create your vegetable kabobs by sliding red onion, zucchini, and bell peppers onto skewers. Lightly brush the surface of each skewer with olive oil.
First, turn your grill to medium-high heat. Then, after a few minutes add your skewers. Let the vegetables cook for around 5-8 minutes total, flipping them halfway through so that they brown on both sides and just soften slightly.
After removing the dish from heat, add garlic herb sauce and balsamic vinaigrette to taste. enjoy!
