In a large pot of boiling water, blanch the zucchini and carrot for about 6 minutes, the squash about 3 minutes, and mushrooms caps 1 minute. This keeps them from becoming dry on the grill.
Cut the zucchini, carrot, and squash on an angle and alternate on a metal skewer, starting and ending with a mushroom cap. Spray with olive oil and sprinkle with your favorite fresh or dried herbs. Cook on a hot grill 4 minutes on each side. Remove from skewer and serve.
For 2 kabobs