Teriyaki Grilled Vegetables

Name: Teriyaki Grilled Vegetables
Total time: 15 min
Yield: 4 Servings
Ingredients: 🍄 8 ounces portobello mushrooms, cleaned and stems cut; 🧅 1 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; ⅓ cup teriyaki baste and glaze; 🧄 1 clove minced garlic; 🧂 ¼ teaspoon ground black pepper

Cost $10, save $10

Source: Recommended by CookPal

15 Min
4 Servings
$10

Teriyaki Grilled Vegetables

Cost $10, save $10

Source: Recommended by CookPal

15 Min
4 Servings
$10

INGREDIENTS

Vegetables
- 🍄 8 ounces portobello mushrooms, cleaned and stems cut
- 🧅 1 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
Condiments and Spices
- ⅓ cup teriyaki baste and glaze
- 🧄 1 clove minced garlic
- 🧂 ¼ teaspoon ground black pepper

STEPS

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

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.

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

NUTRIENTS

Per 1 serving

🔥

Calories

4
Protein
15
Carbs
0
Fats

💡 Use skewers for smaller vegetable pieces to prevent them from falling through the grill.If you prefer a smokier flavor, add a pinch of smoked paprika to the marinade.Serve with a side of rice or noodles for a complete meal.Leftovers can be used in wraps or stir-fried with protein for a quick lunch.