Wash and cut veggies in large chunks & slice zucchini in 1/2 inch slices. You can leave the mushrooms and tomatoes whole.

Put veggies on skewers, be sure not to overcrowd them. This will make about 10 large skewers. If using wooden skewers make sure to soak them in water for about 30 minutes ahead of time.

In a small bowl mix vegetable broth, balsamic vinegar, pressed or finely chopped garlic, italian seasoning and parsley.

Brush your kabobs with the marinade before putting on the grill.

Grill on low (400°-425°) for about 30 minutes or until desired doneness. Flip and brush with more marinade every 5-10 minutes.

After kabobs are off the grill brush with any remaining marinade. Salt and pepper to your liking.