|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Basil||1 Teaspoon, chopped (fresh)|
|Oregano||1⁄2 Teaspoon, crushed (dried)|
|Zucchini||1 Medium, sliced into 8 pieces|
|Cherry tomatoes||8 Large|
In small saucepan, melt butter; add parsley, basil, oregano, salt and pepper.
Cook over low heat 2 to 3 minutes.
Thread 2 slices zucchini crosswise and 2 mushrooms lengthwise on each of four 12-inch skewers.
Brush both sides of vegetables with seasoned butter.
Grill kabobs, on uncovered grill, over medium-hot briquets 15 minutes, turning and brushing kabobs occasionally with seasoned butter.
Add 2 cherry tomatoes to ends of each skewer during last 5 minutes of grilling.