Place chops in shallow glass dish, sprinkle with salt and pepper to taste. In small bowl, whisk together oil, vinegar, oregano, basil and garlic. Drizzle half over chops and toss to coat. (Make ahead: cover and refrigerate for up to 8 hours)

Cut each pepper into 8 chunks. On four 12-inch (30 cm) soaked bamboo skewers, thread 1 piece each of pepper, mushroom and a few onion pieces; repeat twice and add remaining pepper chunks.

Preheat grill on high. Place chops on greased grill; reduce heat to medium. Grill, covered, turning once until juices run clear when pierced and just a hint of pink remains, 10 to 12 minutes. Remove to platter; tent with foil and let stand. Meanwhile, increase heat to medium-high.

Brush kebabs with some of the remaining herb mixture. Grill covered turning frequently, until tender and browned, about 10 minutes; add to platter and drizzle with any remaining herb mixture. Serve with tzatziki and garnish with oregano.

Tips:

To avoid flare-ups, soak wooden skewers in water for 30 minutes.

For even cooking, thread vegetables loosely onto skewers. No skewers? Grill vegetables in grill basket.

Ontario Garlic is available from July to February.