RecipesUSA 
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
- 1
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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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