Mix the wine and teriyaki sauce in a 1 gallon resealable plastic bag. Add the yams, zucchini and pears. Refrigerate for at least 2 hours to marinate, (longer is better).
Fire up the grill to medium-high.
Put the yams, zucchini and pears on flat metal skewers. Grill for 30 to 40 minutes, basting with the marinade as they are cooking. Turn the skewers often until they are crispy on the outside and tender on the inside. After they reach this stage I put them in a warm oven to stay hot. (If you have a giant grill, turn a burner down to low and just lay the kabobs there to stay hot, but not to cook any further.) Transfer the skewers to a serving plate and serve.
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