1-First Step: Prep Your Grill and Veggies Heat your grill to medium-high, around 400°F, and give the grates a good spray with nonstick cooking spray. This stops sticking and makes cleanup easy. While it heats, wash and cut your veggies: yellow squash and zucchini into rounds, stem the 8 ounces cremini mushrooms, chop the small red onion, red and green bell peppers into 1-inch pieces, and slice the ear of corn into 1-inch rounds. Cutting to similar sizes ensures even cooking, a must for great grilled veggies!

2-Second Step: Skewer and Season Thread all the prepped vegetables onto 4 metal skewers. Alternate them for color and variety, like zucchini, pepper, onion, mushroom, corn. Drizzle generously with olive oil, then sprinkle sea salt and freshly ground black pepper all over. In my opinion, seasoning before grilling locks in flavor. For vegan or gluten-free folks, this step stays the same. Pro tip: If using bamboo skewers, soak them 30 minutes first to avoid burning.

3-Third Step: Grill to Perfection Lay the skewers on the hot grill. Cook for 8 minutes per side, flipping halfway with tongs for char marks on all sides. Veggies are done when tender with light char, total 16 minutes. Close the lid if your grill allows for even heat. This method works for gas or charcoal grills. Watch the corn rounds, they might need a quick puncture with a screwdriver to thread easily.

4-Fourth Step: Rest and Final Season Remove skewers from the grill and let them rest a minute. Taste and add more salt, pepper, or fresh herbs if needed. This extra seasoning brightens everything up. It’s flexible for low-calorie diets, just go light on oil.

5-Final Step: Serve with Sauce Slide veggies off skewers onto a platter. Drizzle or serve with chimichurri, pesto, tzatziki, tahini sauce, or romesco on the side. Don’t skip the sauce, it adds that burst of flavor! Pair with grilled meats, or for veggies-only, enjoy as is. These make an awesome side for summer barbecues. For party hosts, double the batch and watch them disappear.