Vegetable Shish kabobs

When the garden is in full swing
and you have an abundance of fresh veggies
try this recipe on the grill,it's good.

Ingredients:
2 ears corn on the cob, husked, each cut into 3 pieces
3 medium zucchini, each cut into 4 pieces
1 large onion, cut into 12 wedges
12 large fresh mushroom caps
2 red or green bell peppers, cut into 2-inch pieces
6 cherry tomatoes
6 (12-inch) metal skewers
1/2 cup Butter, melted
1 teaspoons chopped fresh chives
1 teaspoons chopped fresh dill
1/8 teaspoon garlic powder
1 teaspoon lemon juice

Directions:
Heat gas grill on medium or
charcoal grill until coals are ash white.
Place coals to 1 side in charcoal grill.
Make aluminum foil drip pan
place opposite hot coals.
Bring enough water to
cover corn to a full boil
in 2-quart saucepan over medium-high heat.
Add corn; return water to full boil.
Cover,continue boiling until corn is
tender (5 to 8 minutes).Drain,set aside.
To assemble kabobs on metal skewers,
alternately thread zucchini, onion,
mushrooms and red peppers,
reserving 4-inch space on end of each skewer.
In bowl stir together all spread ingredients.
Place kabobs onto grill over drip pan.
Cover grill, turning and rotating
kabobs occasionally, 10 minutes.
Place corn on grill turning to get grill marks.
Continue grilling, turning and brushing
with spread occasionally,
until vegetables are crisply tender.
Continue grilling until corn and tomato
are heated through (2 to 3 minutes).