Preheat the grill to a high heat.
In a small pot warm the maple syrup, balsamic and rosemary, set aside.
Trim each of the bell peppers and cut into squares about one inch square.
Slice the zucchini into half inch thick rounds.
Peel and cut the red onion into thick chunks.
Begin placing each veggie onto your skewers keeping the vegetable tight against each other.
When all skewers are full lightly spray them with a non stick olive oil spray.
Place the skewers onto the hottest part of your grill and grill for about 7-8 minutes before turning them over and moving the skewers to an indirect heat.
Continue grilling until the edges of the veggies begin to char.
Once the veggie kebabs are done turn off the grill or transfer to a plate and brush generously with the maple glaze.
Drizzle any leftover glaze over the kebabs and serve at once