1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

2. In a large bowl, whisk together olive oil, lemon juice, balsamic vinegar, garlic, basil, thyme, oregano, salt, and pepper until emulsified.

3. Toss bell peppers, zucchinis, red onion, mushrooms, and cherry tomatoes in the herb marinade and let sit for 20 to 30 minutes.

4. Preheat grill to medium-high heat (around 375°F to 400°F) and oil the grates.

5. Thread marinated vegetables onto skewers, alternating colors and textures without packing too tightly.

6. Place skewers perpendicular to the grill grates and close the lid partially.

7. Grill for 10 to 12 minutes, turning every 2 to 3 minutes and brushing with remaining marinade.

8. Remove skewers when vegetables are tender with light char marks and transfer to a serving platter.

9. Garnish with fresh herbs or lemon zest and serve with optional garlic yogurt sauce or rice pilaf.