In a small bowl, mix olive oil, minced garlic, salt, pepper, and Herbes de Provence. Mix well and let stand for at least 5 minutes.

Wash all vegetables thoroughly. Cut the zucchini into 1 cm thick slices. Remove the seeds from the peppers and cut them into 2-3 cm squares. Slice the red onion into wedges. Clean the mushrooms and leave them whole if small, or cut them in half if larger.

Use wooden skewers (soak in water for 30 minutes before use to prevent burning) or metal skewers. Thread the vegetables, alternating colors and textures. Suggested arrangement: zucchini, mushroom, red pepper, onion, yellow pepper, and repeat.

Place the skewers in a shallow dish. Brush each skewer generously with marinade, ensuring all vegetables are coated. Marinate for 10-15 minutes.

Preheat the grill or grill pan over medium-high heat. Place the skewers on the hot surface. Cook for 10-12 minutes, turning regularly, until tender and slightly charred.

Remove skewers from heat and serve immediately. They can be served with rice, semolina, a green salad, or any other garnish of your choice. A drizzle of fresh lemon juice before serving adds a touch of freshness and acidity.