Soak wooden skewers in water for at least 30 minutes.
Prepare the grill for Direct, Medium-High heat cooking, 450°–500°F. Preheat for 15 minutes and brush the grill grates clean.
Set the grill to 500°F. Preheat for 15 minutes and brush the grill grates clean.
Place the shrimp in one bowl. Place the eggplant, zucchini, tomatoes, bell pepper, and onion in another.
Combine all the ingredients for the Herb Oil in a small bowl. Spoon 2 tbsp of the Herb Oil over the shrimp and stir to coat evenly. Use the remaining Herb Oil to coat the vegetables.
In a separate small bowl, mix the olive oil, garlic, and kosher salt.
Brush the bread slices on both sides with the garlic oil.
Thread the shrimp onto 4 skewers. Thread the vegetables tightly onto the remaining skewers, alternating slices of eggplant, zucchini, bell pepper, tomatoes, and onion.
Place the vegetable skewers on the grill and close the lid. Grill for 4 minutes.
Open the lid and flip the vegetable skewers. Add the shrimp skewers and bread to the grill. Close the lid and continue grilling until the vegetables are tender and lightly charred, and the shrimp are opaque and lightly charred, about 4 minutes more, flipping the shrimp and bread halfway through.
Transfer everything from the grill to a serving platter. Garnish with fresh basil, if using.
Recipe Tips
Make it vegetarian: Skip the shrimp and double the veggies or add halloumi or marinated tofu cubes to the skewers for a vegetarian option.
