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
- 1 clove minced garlic
- ¼ teaspoon ground black pepper
Why This Dish Is So Special
Full of vibrant flavors and colors, making it both healthy and visually appealing. The smoky char from grilling pairs perfectly with the sweet and savory teriyaki sauce. It’s a great way to enjoy a variety of vegetables in a simple yet delicious way.
Practical Cooking Tips
- Cut vegetables into uniform pieces to ensure even cooking.
- Preheat the grill well to get nice grill marks and prevent sticking.
- Brush the veggies with teriyaki sauce during the last few minutes of grilling to avoid burning the sauce.
- Preheat the grill well to get nice grill marks and prevent sticking.
- Brush the veggies with teriyaki sauce during the last few minutes of grilling to avoid burning the sauce.
Directions
Lightly heat your grill to medium-high and give the grates a quick brush with some oil to prevent sticking. In a big bowl, toss together the mushrooms, onion, zucchini, yellow squash, and bell peppers. Pour in the teriyaki sauce, add the garlic and a bit of ground pepper, then gently mix everything so the veggies get nicely coated without breaking the onion apart. Once your grill is hot, spread the vegetables out over the grates. Let them cook for about 5 to 10 minutes, turning them once halfway through, until they start to soften and get those nice grill marks. Enjoy!
Perfect Side Pairings
Serve alongside steamed rice or quinoa for a complete meal. It also pairs well with grilled chicken or tofu for added protein. Garnish with sesame seeds or chopped green onions for extra flavor and crunch.
How To Keep It Fresh
Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep them tender. Avoid storing with sauce for too long to prevent the veggies from becoming soggy.
