Teriyaki Grilled Vegetables

Name: Teriyaki Grilled Vegetables
Total time: 25
Yield: 4
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

Recipe by thedailygourmet from allrecipes.com

Dinner,Side Dish 25 Mins.

Ingredients

4 servings

•

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.