USA
BBQ Veggie Skewers
A colorful summer grilling favorite that showcases garden-fresh zucchini, peppers, onions, and mushrooms.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.
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
Cooking Steps
Skewer veggies
Thread vegetables onto bamboo or metal skewers.
Season
Coat lightly with olive oil, garlic powder, paprika, salt, and pepper.
Grill
Place over medium heat. Turn occasionally. Cook until edges char and veggies soften.
Glaze
Brush with honey-balsamic glaze during last minute.
Serve
Perfect side dish for summer meals and BBQ gatherings.
Optional Enhancements
- Add cherry tomatoes
- Add pineapple for a sweet twist
- Use smoked paprika for deeper flavor
- Replace zucchini with yellow squash
Plant & Growing Tips
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.
Natural Pest Control
- Garlic spray repels aphids and beetles.
- Keep basil and marigolds nearby to deter pests.
- Zucchini: watch for squash vine borers → cover stems early.
Harvest
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.
Storing & Freezing
Best eaten fresh. Store prepped vegetables 2–3 days. Do not freeze raw mushrooms (texture loss).
