Wash bell peppers, zucchini, mushrooms, and cherry tomatoes, then cut peppers into 1.5-inch squares and zucchini into half-moons, keeping mushrooms and tomatoes whole.

In a bowl, whisk olive oil, minced garlic, dried oregano, smoked paprika, lemon juice, salt, and pepper until emulsified.

Toss all prepared veggies in marinade, coating evenly, then cover and chill for 10 minutes.

Alternate colorful pieces of bell peppers, zucchini, mushrooms, and cherry tomatoes onto soaked bamboo skewers.

Preheat grill to medium-high (around 400°F), brushing grates lightly with oil.

Place skewers on preheated grates, cooking 10–12 minutes, turning every 3 minutes until golden-brown.

Transfer skewers to a platter, let rest for 2 minutes, then sprinkle fresh basil or parsley.