Grilled Vegetable Skewers with Herb Butter

Soak wooden skewers in water for 30 minutes to prevent burning. Preheat grill to medium-high heat.

Cut bell peppers into 1-inch chunks, carrots into rounds, and quarter onion. Keep broccoli and mushrooms whole.

Thread vegetables onto skewers, alternating types for color and even cooking.

Brush skewers with oil and season generously with salt and pepper on all sides.

Place skewers on grill grates. Cook for 12-15 minutes, turning every 3 minutes for even charring.

Mix softened butter with chopped fresh herbs, salt, and pepper in a small bowl.

Remove skewers from grill when vegetables are tender and lightly charred.

Top each skewer with herb butter while still hot. Serve immediately.