1-First Step: Preheat your grill to medium-high, about 400°F. Coat grates with cooking spray. This stops sticking and builds flavor. Takes 5 minutes. Vegan or low-cal? Same spray works.

2-Second Step: Wash and cut veggies uniformly. Slice 1 yellow squash and 1 zucchini into 1/2-inch rounds. Stem 8 ounces cremini mushrooms. Chop 1 small red onion, 1 red bell pepper, and 1 green bell pepper into 1-inch pieces. Cut 1 ear corn into 1-inch rounds. Uniform cuts mean even grilling. Prep time: 9 minutes total. Gluten-free? No issue here.

3-Third Step: Thread veggies onto 4 metal skewers. Alternate peppers, squash, onions, mushrooms, and corn for pretty, balanced bites. Drizzle olive oil over all. Sprinkle sea salt and black pepper to taste. Oil crisps edges; salt draws out juices. For busy schedules, prep skewers ahead.

4-Fourth Step: Place skewers on hot grill. Cook 8 minutes per side. Flip halfway with tongs. Look for tender insides and light char outside. Total cook: 16 minutes. Test doneness by piercing squash easily. Adapt for diets: extra herbs for flavor without salt.

5-Final Step: Pull skewers off grill. Taste and adjust salt, pepper. Rest 2 minutes. Serve hot with tzatziki, pesto, or romesco. Pairs as side with burgers, in salads, or main over grains with feta and pita. Leftovers shine in sandwiches. Serves 4 generously.