Wash all vegetables and dry them well. Cut zucchini and squash into thick slices. Cut peppers and onion into similar pieces. Leave the mushrooms whole if they are small.

Add olive oil, lemon juice, garlic, Italian herbs, smoked paprika, salt and pepper. Whisk everything together until well combined. The marinade should smell fresh, savory and slightly smoky.

Place all prepared vegetables into a large bowl. Pour the marinade over them. Toss gently until every piece is coated. Let the vegetables rest for about 15 minutes before grilling.

If using wooden skewers, soak them in water for at least 30 minutes. This helps prevent burning during grilling. Metal skewers can be used immediately and are reusable.

Build the Skewers

Thread the vegetables onto the skewers, alternating colors and textures. Leave small spaces between pieces. This allows hot air to move around the vegetables and helps them cook evenly.

Heat your grill to medium-high heat before cooking. Clean the grill grates and lightly oil them. A properly heated grill gives the vegetables attractive marks without making them stick.

Place the skewers directly onto the hot grill. Cook for about 10 to 12 minutes. Turn them every few minutes. Grill until the vegetables are tender and lightly charred.

Remove the skewers carefully with tongs. Brush them with any remaining safe marinade only if it was never in contact with raw food. Sprinkle fresh parsley over the skewers and serve warm.