Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.
In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.
Assemble the kebabs
by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil
, season with salt and pepper, and grill
until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.
Remove the foil and serve.