Preheat a grill to medium-high heat.
In a bowl, combine the Dijon mustard, the 4 tablespoon olive oil, and the honey, if using, and season with salt and pepper to taste.
2 tbsp. Dijon mustard, 1 tbsp. raw honey, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
Skewer the tomatoes and mushrooms alternately on wood or metal skewers.
4 cups cherry tomatoes, 1 lb. mushrooms, Wood or metal skewers
Brush the vegetable skewers with the mustard sauce.
Grill the skewers for 2 to 3 minutes on each side, and let rest for another 2 to 3 minutes.
Heat the ghee or olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant.
4 garlic cloves, ¼ cup ghee or olive oil
Add the cilantro, parsley, and season with salt and pepper to taste. Cook, constantly stirring, for 1 or 2 minutes.
½ cup fresh cilantro, ½ cup fresh parsley
Serve the skewers drizzled with the herb sauce on top.