Put a centimeter of water in a saucepan just large enough to hold the two corn cobs. Bring the water to a boil and place the corn cobs in it. Cook for a good minute, then turn them over and continue cooking for another good minute. Drain them, then cut them into thick slices.

Cook the broccoli in boiling salted water for 5 minutes. Refresh it in cold water, then divide the bouquets.
Slice the small zucchinis into rounds.
Alternate the vegetables as you thread them onto skewers.
Brush them with thyme-flavored olive oil before placing them on the barbecue. Cook over medium heat.
Serve with your favorite grilled meats or fish.