Start by preparing your marinade: in a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until well combined. Set aside.
Thread the vegetables onto skewers, alternating colors and textures—zucchini, eggplant, peppers, onions, and cherry tomatoes—leaving a little space between each piece for even cooking.
Brush the assembled skewers generously with some marinade, ensuring all sides are coated. Let them sit for about 10-15 minutes to absorb the flavors.
Preheat your grill or grill pan to medium-high heat until it’s hot and slightly smoky. Carefully place the skewers on the grill, spacing them evenly.
Grill the vegetables for about 10-12 minutes, turning every 2-3 minutes with tongs. You’ll see the edges develop a deep char and blister, and the vegetables will become tender and smoky.
During grilling, brush the skewers with more marinade or olive oil to keep them moist and flavorful. Watch for flare-ups from drips and move skewers to a cooler spot if needed.
Check for doneness: vegetables should be tender with caramelized, smoky edges. The cherry tomatoes will burst slightly and release smoky juices.
Remove the skewers from the grill and let them rest for a couple of minutes. Squeeze fresh lemon juice over the top for brightness.
Serve the kababs warm, garnished with extra herbs if desired. The smoky, tender vegetables make for a colorful, rustic presentation.
