In a small saucepan, bring 6 c water up to a boil. Add pearl onions and boil 5 min. Drain. Rinse with cold water. Peel.
On four metal skewers, alternately thread mushrooms and onions, placing mushrooms on horizontally and through the cap.
In a microwave-safe bowl combine vinegar, butter, garlic, salt and pepper. Cover and microwave on high 30-45 sec. or until butter is melted.
Remove and whisk to combine. Reserve half of vinegar mixture for serving. Brush kabobs with remaining vinegar mixture.
Preheat the Bravo and set to broil at 500°F (TOP only).
Place kabobs in enamel baking pan. Broil at 500°F for 8-10 min. or until vegetables are tender. Slide out and turn occasionally and baste frequently with vinegar mixture.
Remove and sprinkle parsley on top. Serve with reserved vinegar mixture.
