Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large   ear   corn -- husk removed, cut
                        -- into 2-inch pieces
  12      large         mushrooms caps
   1      medium        red pepper -- cut into 1-inch
                        -- pieces
   1      small         zucchini -- unpeeled, cut into
                        -- 2-inch pieces
  12                    cherry tomatoes
     1/2  cup           lemon juice
   2      tablespoons   dry white wine
   1      tablespoon    olive oil
   1      teaspoon      cumin
   2      teaspoons     minced fresh chives
   1      teaspoon      minced fresh parsley
                        fresh ground pepper -- to taste

Preparation:

Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Thread the vegetables on the skewers. Combine all remaining ingredients for the basting sauce. Grill the vegetable kabobs for about 15 to 20 minutes total, basting constantly with the sauce, until the vegetables are slightly charred. Serving size: 1/2 cup