Prep Time::20 mins
Cook Time::5 mins
Total Time::25 mins
Servings::4
Yield::4 servings
Ingredients
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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
Directions
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.