This dish utilizes pre-made teriyaki glaze and a variety of vegetables. Vegetables can be changed to suit your preferences.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
- ⅓ cup teriyaki baste and glaze
- 1 clove minced garlic
- ¼ teaspoon ground black pepper
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 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.
- Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.