If using bamboo skewers, submerge them in water now—they need at least 30 minutes to soak so they won't char on the grill. While skewers soak, wash all vegetables thoroughly. Cut the zucchini into 1-inch thick rounds, seed the bell peppers and cut them into 1.5-inch squares, quarter the onion and separate into chunks, and trim the mushroom stems. Pat the mushrooms dry with paper towels to help them brown better on the grill. Prepare a large mixing bowl for the marinade.

In a blender, combine the olive oil, lemon juice, freshly pressed garlic, coriander, cumin, paprika, turmeric, honey, chili powder, salt, and pepper. Blend 5-7 times until the spices are evenly distributed and the mixture is well combined. Add the fresh parsley and cilantro, then pulse a few more times until the herbs are finely chopped but still visible—this creates little bursts of fresh herb flavor throughout the marinade. Don't over-blend or the herbs will become a paste. I like to use fresh-pressed garlic here because it releases more of the pungent aroma that really defines Moroccan seasoning.

Place all the cut vegetables into a large bowl or resealable bag. Pour the marinade over them and toss gently but thoroughly to coat every piece evenly. Make sure the vegetables are fully submerged or well-coated in the marinade—this ensures the spices penetrate the vegetables. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 4 hours, or up to overnight if you have time. The longer the vegetables marinate, the more the flavors will develop.

Remove the vegetables from the marinade, reserving the excess marinade in a small bowl for basting. Thread the vegetables onto the soaked skewers, alternating between zucchini, bell peppers, onion, and mushrooms to create visual variety and ensure even cooking. Pack them firmly but not so tight that they're crushed—leave just a tiny bit of space between pieces. I recommend starting and ending each skewer with a firm vegetable like bell pepper so the delicate mushrooms don't fall off the ends.

Preheat your grill to medium-low heat and lightly oil the grates to prevent sticking. Place the loaded skewers on the grill and cook for about 15 minutes total, turning them every 2-3 minutes so each side gets exposure to heat and develops light char marks. As you turn the skewers, brush them with the reserved marinade to keep them moist and build up layers of flavor. The vegetables are done when the zucchini is tender, the peppers have soft charred spots, and the mushrooms are golden and cooked through. Medium-low heat is key here—it gives the vegetables time to cook through without burning the outside.