Directions

1. Soak eight 8-inch wooden skewers in water for 30 minutes.
2. Meanwhile, place mushrooms, peppers, zucchini, broccoli, cauliflower, fennel and onion in a large mixing bowl. Add parsley, basil, dill, lemon juice, rosemary, oregano, salt, and pepper. Toss to coat vegetables well.
3. Thread vegetables onto skewers and grill 5 to 10 minutes, turning occasionally to obtain grill marks.