Leave the red peppers whole. Cut the zucchini and summer squash each into 6 even pieces. Drain and liquid from the cheese and cut it into 6 evenly sized slabs.
Toss vegetables with olive oil, salt, pepper and herbs in a large bowl.
Skewer one of each vegetable and a piece of cheese onto 6 skewers.
Grill until vegetables and cheese are all slightly charred.
Optional: bring balsamic vinegar to a boil, reduce heat to medium high and cook until vinegar is thickened to a syrup consistency. Drizzle over cooked vegetables and cheese.