This recipe takes advantage of ready-made teriyaki glaze and assorted vegetables. Feel free to adjust vegetables to suit your preference.
Ingredients
- ounces portobello mushrooms, cleaned and stems cut: 8 piece
- yellow onion: 1 piece (cut into wedges)
- zucchini, cut into 1/4-inch diagonal slices: 1 piece
- yellow squash, sliced diagonally into 1/2-inch pieces: 1 piece
- yellow bell pepper: 1 piece (cut into 1-inch pieces)
- orange bell pepper: 1 piece (cut into 1-inch pieces)
- teriyaki baste and glaze: 0.33333 cup
- clove minced garlic: 1 piece
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
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Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.
