Name: Teriyaki Grilled Vegetables
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
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; 0.33333334326744 cup teriyaki baste and glaze; 1 clove minced garlic; 0.25 teaspoon ground black pepper

Teriyaki Grilled Vegetables

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Grilled veggies with a tangy teriyaki glaze - a winning side dish!

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
0.33333334326744 cup teriyaki baste and glaze
1 clove minced garlic
0.25 teaspoon ground black pepper

Instructions:

Prepare the outdoor grill by preheating it to medium-high heat and lightly oiling the grate.
In a large bowl, mix together mushrooms, onion, zucchini, yellow squash, and bell peppers. Drizzle teriyaki sauce, sprinkle garlic and ground pepper. Gently toss to ensure all vegetables are evenly coated with the sauce, being careful not to break up the onion.
Grill the vegetables until they begin to soften, turning them once, for 5 to 10 minutes.

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