COOK IT.
Clean your mushrooms with a soft basting brush to remove any dirt before placing on skewers.
Slice the squash into 1 inch thick rounds and set aside.
Largely dice the red onion and red bell peppers and set aside.
In a revolving order, place your vegetables on the skewers. Note: Keep your thicker-cut vegetables on the ends to keep the skewers in tact during the cooking process.
Place your skewers on a shallow pan or cookie sheet.
Using your dressing of choice, coat the skewers evenly, season with salt and pepper, and sprinkle with chopped herbs. Allow to sit for 15 minutes.
Grill your skewers over medium-high to high heat, making sure to turn them as they color.
After about 15 minutes, remove from the grill and allow to sit for 5-7 minutes before serving.