In a medium bowl, combine olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, minced garlic, Dijon mustard, honey (or maple syrup), thyme, rosemary, smoked paprika, salt, and pepper. Whisk thoroughly until the mixture is smooth and well-blended.

Place the cleaned mushrooms in a resealable plastic bag or a shallow dish, then pour the marinade over them. Toss gently to ensure they're evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2-3 hours.

If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Set your grill to medium-high heat, around 400°F (200°C). Oil the grates to prevent sticking.

Remove the mushrooms from the marinade, allowing excess to drip off. Thread them onto the skewers, alternating with colorful vegetables. Leave space between each piece.

Place the skewers on the grill and cook for 10-12 minutes, turning occasionally until golden brown.

Transfer to a serving platter and garnish with freshly chopped parsley or chives. Serve warm.