Stick with dense, uniform veggies.

Bell peppers, onions, zucchini, and mushrooms. Those four are your best bet for even cooking on a skewer.

The trick is all about density and water content. You want vegetables that are firm enough to hold their shape but tender enough to cook through in roughly the same time. Bell peppers have a bit of structure, onions soften and sweeten nicely, zucchini cooks fast but not too fast, and mushrooms are pretty forgiving.

Cut everything into similar-sized chunks — about 1.5-inch cubes. That’s the biggest mistake people make: throwing random shapes and sizes on the same skewer. The little tomato piece is charcoal while the carrot chunk is still raw. Also, soak wooden skewers for 30 minutes if you’re using them, or just spring for metal ones. They conduct heat better and won’t burn.

Skip the cherry tomatoes unless you want a mess. Eggplant is fine but can get mushy if you overdo it. Corn on the cob sections work but take longer — better to parboil first.

This is not where you try to get fancy. Keep it simple, keep it even.