Clean the mushrooms and wash the remaining vegetables.
Cut the zucchini into thick slices. Core the bell pepper and cut it into large pieces. If small enough, leave the mushrooms whole.
If needed, cook the tortelloni according to package instructions. Drain and let cool completely.
Peel and press the garlic clove through a garlic press, or mince it finely. Squeeze the lemon juice.
In a bowl, mix all the ingredients for the marinade.
Alternate the tortelloni, zucchini, mushrooms, yellow bell pepper, and cherry tomatoes as you thread them onto the skewers.
Brush the marinade evenly over all sides of the skewers. Let sit for at least 15 minutes.
Grill the skewers on the preheated grill. Turn them regularly and brush with the marinade between turns to keep them nice, juicy, and aromatic. Grill for about 5–8 minutes, or until they reach the charredness of your liking
Serve the skewers warm with your sides of choice.
