Name: Teriyaki Grilled Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Portobello mushrooms, cleaned and stems cut - 8 ounces; Yellow onion, cut into wedges - 1; Zucchini, cut into 1/4-inch diagonal slices - 1; Yellow squash, sliced diagonally into 1/2-inch pieces - 1; Yellow bell pepper, cut into 1-inch pieces - 1; Orange bell pepper, cut into 1-inch pieces - 1; Teriyaki baste and glaze - ⅓ cup; Minced garlic - 1 clove; Ground black pepper - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Teriyaki Grilled Vegetables

1. Portobello mushrooms, cleaned and stems cut - 8 ounces

2. Yellow onion, cut into wedges - 1

3. Zucchini, cut into 1/4-inch diagonal slices - 1

4. Yellow squash, sliced diagonally into 1/2-inch pieces - 1

5. Yellow bell pepper, cut into 1-inch pieces - 1

6. Orange bell pepper, cut into 1-inch pieces - 1

7. Teriyaki baste and glaze - ⅓ cup

8. Minced garlic - 1 clove

9. Ground black pepper - ¼ teaspoon

How to cook deliciously - Teriyaki Grilled Vegetables

1. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Stage

Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.

3. Stage

Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.