*Note: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There will be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-)
If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat, carefully turning kabobs several times, then over direct heat just long enough to add a little char.