Heat grill. Remove outer leaves from Brussels sprouts. In large saucepan, bring 4 cups water to a boil. Add Brussels sprouts. Reduce heat; cover and simmer 8 minutes.
Add carrots; bring to a boil. Boil 4 to 5 minutes or until Brussels sprouts and carrots are crisp-tender. Drain; rinse with cold water to cool slightly.
Alternately thread Brussels sprouts, carrots, mushrooms, zucchini and bell pepper onto eight 10 to 12-inch metal skewers.
When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until vegetables are tender, turning occasionally and brushing frequently with salad dressing.