Recipes
Usa

BBQ Veggie Skewers

A colorful summer grilling favorite that showcases garden-fresh zucchini, peppers, onions, and mushrooms.

Ingredients

  • 1–2 zucchinis, sliced
  • 2 bell peppers, diced
  • 1 large onion, cut into wedges
  • 8–12 mushrooms
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & pepper
  • Optional: honey-balsamic glaze, herbs, lemon juice

Method

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Swaps & variations

  • Add cherry tomatoes
  • Add pineapple for a sweet twist
  • Use smoked paprika for deeper flavor
  • Replace zucchini with yellow squash

Storing & freezing

Best eaten fresh. Store prepped vegetables 2–3 days. Do not freeze raw mushrooms (texture loss).

Grow it yourself

  • Zucchini Direct sow after frost.,Requires full sun and rich soil.,Water deeply 2–3 times per week.,Harvest young (6–8 in.) to avoid bitterness.
  • Bell Peppers Start indoors 8–10 weeks before frost.,Need heat and full sun.,Mulch to prevent moisture stress.
  • Mushrooms Grow indoors in cool, humid spaces.,Use grow kits or mushroom compost trays.
  • Garlic Plant autumn; harvest midsummer.
  • Garlic spray repels aphids and beetles.
  • Keep basil and marigolds nearby to deter pests.
  • Zucchini: watch for squash vine borers → cover stems early.
  • Zucchini Harvest frequently to encourage more production.
  • Bell Peppers Pick when firm; color deepens as they ripen.
  • Mushrooms Twist gently when caps open.
  • Onions Harvest once tops fall.

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