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Teriyaki Grilled Vegetables

4

25 min

Teriyaki Grilled Vegetables

Teriyaki Grilled Vegetables Photo 1

Category

Grill Recipes

Time

25 min

Serving

4 persons

Calories

74

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
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

Teriyaki Grilled Vegetables Photo 21
Teriyaki Grilled Vegetables Photo 32
Teriyaki Grilled Vegetables Photo 43
  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
    Teriyaki Grilled Vegetables Photo 2
  2. 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.
    Teriyaki Grilled Vegetables Photo 3
  3. Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.
    Teriyaki Grilled Vegetables Photo 4

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