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 clove minced garlic
- ¼ teaspoon ground black pepper
Why This Meal Is A Winner
These grilled vegetables are packed with bold, savory flavors and a touch of sweetness. The teriyaki glaze adds a deliciously sticky coating that enhances the natural taste of the veggies. Plus, this dish is healthy, colorful, and perfect for any season.
Tips For Better Flavor
- Make sure to cut the vegetables into uniform pieces for even grilling.
- Brush the glaze on during the last few minutes to avoid burning the sugars.
- Preheat the grill well to get nice grill marks and a smoky flavor.
- Brush the glaze on during the last few minutes to avoid burning the sugars.
- Preheat the grill well to get nice grill marks and a smoky flavor.
Directions
Warm your grill to medium-high and give the grates a quick brush with some oil so the veggies don’t stick. In a big bowl, toss together the mushrooms, onion, zucchini, yellow squash, and bell peppers. Pour in the teriyaki sauce, minced garlic, and a sprinkle of black pepper, then gently mix everything so the onion stays in nice pieces. Carefully place the veggies on the grill and let them cook, flipping them once halfway through. Keep an eye on them and cook until they start to get tender and nicely charred, usually around 5 to 10 minutes. Once done, take them off the grill and enjoy!
Serving Tips
Serve these veggies alongside steamed rice or quinoa for a complete meal. They also pair well with grilled chicken or tofu. Add a sprinkle of sesame seeds or chopped green onions on top for extra texture and freshness.
Storage & Reheating
Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep them tender. Avoid freezing, as the texture may become mushy after thawing.
