Rainbow Vegetable Kabobs

• 1 cup cherry tomato
• 1 red bell pepper cut into chunks
• 1 bell pepper cut into chunks, orange
• 1 yellow bell pepper cut into chunks
• 1 red onion cut into chunks
• 2 zucchini sliced into thick rounds
• 2 zucchini sliced into thick rounds, yellow
• 1 eggplant sliced into thick rounds

For the sauce

• ¼ cup olive oil
• 3 cloves garlic minced
• 1 tablespoon Italian seasoning
• 1 tablespoon Dijon mustard
• salt to taste, Kosher salt and freshly ground
• black pepper to taste, Kosher salt and freshly ground