In my experience, most grilling is done by us guys. If you want to buck the trend, or round out your neanderthal's best attempt at deck cuisine then skewered veggies are a super simple, healthy side that's quick, hard to screw up, and mess free. What else you want?

These ingredients are just a suggestion. Go to the best veggie market you know and pick the best one or two specimens of the best four or five looking veggies they've got.

Side for 2 - 3:

1 or 2 small zucchini
1 small yellow onion
1 large bell pepper
4 or 5 small mushrooms
1 cheap, not quite ripe tomato
olive oil (optional)
salt
pepper

I have never been in a market where I couldn't find a cheap package of bamboo skewers. Pick up two next time you go shopping.

Pre-heat grill. The temp doesn't really matter. You can cook the skewers on any temperature grill, the only thing that varies is the time on the grill. The timing is pretty simple too since they taste good anywhere from near raw to cripsy burnt.

Roughly chop vegetables and push tightly onto skewers. If you find that your veggies are falling off while grilling then you're cutting the pieces to small.

Brush the skewers with extra virgin olive oil.

Drop on the grill. I find it easy to salt once they are on the grill. The time can vary. If the grill is low temp for slow-cooking things like leg of lamb or bone-in chicken then the skewers can cook for 15 to 25 minutes. If the grill is hot for beef, tuna or swordfish steaks then you can crisp the skewers in less then ten minutes and they'll be great.

You can easily make without tomatos. If you do make with tomatoes then chop when not just yet ripe and chop real rough so they don't fall apart on the grill.