Halve and seed the peppers and cut into even-size pieces, about 1 inch wide.
Trim the zucchini, cut in half lengthwise, and slice into 1 inch pieces.
Place the bell peppers and zucchini in a large bowl.
Trim the eggplants and cut them into fourths lengthwise, then peel the onions, and cut each of them into 8 even-size wedges.
Add the eggplants and onion to the bell peppers and zucchini.
In a small bowl, whisk the lemon juice with the olive oil, garlic, and rosemary- Season to taste with salt and pepper.
Pour the mixture over the vegetables and stir to coat evenly.
Thread the vegetables onto 8 metal or presoaked wooden skewers.
Arrange the kabobs on the broiler rack and cook under a preheated broiler, turning frequently, for about 10 to 12 minutes, until the vegetables are lightly charred and just softened (Alternatively, cook on a barbecue grill over hot coals, turning frequently, for about 8 to 10 minutes, until softened and beginning to char).
Remove the vegetable kabobs from the heat and serve immediately with freshly cooked cracked wheat and a tomato and olive relish.