Cut uniform, soak skewers, don’t crowd

Yes — with uniform pieces, soaked skewers, and a hot grill, you can keep them on the stick and off the fire.

The biggest mistake is mixing sizes. Cut everything into similar chunks — inch or so — so they cook at the same rate. If your bell pepper is twice as thick as your onion, one will burn before the other is done. Also: leave a tiny gap between pieces. No snug packing. That gap lets heat circulate and stops the outside from charring before the inside is soft.

Wooden skewers? Soak them in water for at least 30 minutes. Dry ones catch fire. Metal skewers work better — they don’t burn, and they’re easier to turn. If you’re using flat metal skewers (the kind with a square profile), the veggies won’t spin when you flip them. Game changer.

High heat is fine, but you have to watch the flame. Oil the vegetables, not the grill grate. Put them on a clean, preheated grill, turn every couple minutes, and keep a spray bottle of water handy for flare-ups. If something sticks, it’s not ready to turn yet.

A bamboo stick won’t save you if you ignore the basics.