Cut White Onion (1), Red Bell Pepper (1), Green Bell Pepper (1), and Zucchini (1) into larger chunks. Separate individual onion layers.
In a large mixing bowl, blend together all the cut vegetables, Cherry Tomato (12), Lemon (1/2), Extra-Virgin Olive Oil (1/4 cup), Crushed Red Pepper Flakes (1/4 teaspoon), Fresh Parsley (2 tablespoon), and Salt (1/2 teaspoon). Set aside.
Preheat grill to 350 degrees F (175 degrees C).
Alternately thread vegetables onto the skewers.
Grill kabobs for 15 minutes, flipping occasionally.