You will need twelve 6 inch skews either metal or wooden. If wooden; soak in water for 20 to 30 to help prevent them from burning on the grill pan.
Place all the veggies in a bowl and drizzle with 1 tbsp of olive oil; salt and pepper to taste. Toss them to ensure they are well coated.
Prepare the sauce in a small bowl by mixing together all the sauce ingredients then set to the side.
Thread the veggies onto the skewers, one of each veggie per skewer, leaving a small space between each veggie so that they cook evenly.
Heat a grill pan brushed with the last 1 tbsp of olive oil over medium-high heat. Grill the kebabs for 8 to 10 minutes, turning several times and brushing with the peanut sauce after each turn, until the veggies are soft and have char marks around the edges.
Serve with the remaining peanut sauce on the side to dip.