1-First Step: Prep your grill and veggies. Preheat grill to medium-high heat, about 400°F. Spray grates with cooking spray. Wash and cut: yellow squash and zucchini into rounds, stem 8 ounces cremini mushrooms, chop 1 small red onion, 1 red and 1 green bell pepper into 1-inch pieces, slice 1 ear corn into 1-inch rounds. Aim for uniform 1-inch sizes for even cook. Takes 9 minutes prep.

2-Second Step: Skewer the vegetables. Thread onto 4 metal skewers. Alternate types for pretty look: squash, zucchini, mushroom, onion, peppers, corn. Puncture corn rounds first for ease. If bamboo, soak in water 30 minutes to avoid burn. Vegan friendly as is.

3-Third Step: Season them up. Drizzle olive oil over skewers. Sprinkle sea salt and black pepper to taste. Toss gently. In my opinion, this simple step makes grilled veggies pop. Add herbs like oregano for twist if you like.

4-Fourth Step: Grill to perfection. Place skewers on hot grill. Cook 8 minutes per side, total 16 minutes. Flip halfway for even charring. Look for tender veggies with light char marks. Busy parents, this hands-off time lets you chat or prep sides.

5-Fifth Step: Finish and serve. Pull off grill. Taste and adjust salt, pepper. Serve hot with optional tzatziki, romesco, tahini, or herby sauce. Perfect side or main. Diet-conscious? Light and filling.