Side DishReader ratedQuick & Easy

Grilled Vegetables with Teriyaki Sauce

★★★★★ 5.0 (6 reviews)

This colorful dish brings together a variety of fresh vegetables, perfectly charred and glazed with a sweet and savory teriyaki sauce. It’s a simple, flavorful way to enjoy a healthy meal any day of the week.

◷25 minTotal Time

♜4Servings

▥EasyDifficulty

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Ingredients

4servings

8 ounces portobello mushrooms, cleaned and stems cut1 zucchini, cut into 1/4-inch diagonal slices1 yellow bell pepper, cut into 1-inch pieces¼ teaspoon ground black pepper

Instructions

Grill the Veggies

Start by heating your grill to medium-high and give the grates a quick brush with some oil to prevent sticking. In a big bowl, toss together the mushrooms, onion, zucchini, yellow squash, and bell peppers. Pour in the teriyaki sauce, add the garlic and a bit of ground pepper, then gently mix everything so the veggies get nicely coated without breaking the onion apart. Once your grill is hot, spread the vegetables out over the grates. Let them cook for about 5 to 10 minutes, turning them once halfway through, until they start to soften and get those nice grill marks. Enjoy!

Why You’ll Love This Recipe

This dish is full of vibrant flavors and colors, making it both healthy and visually appealing. The smoky char from grilling pairs perfectly with the sweet and savory teriyaki sauce. It’s a great way to enjoy a variety of vegetables in a simple yet delicious way.

Serving Suggestions

Serve alongside steamed rice or quinoa for a complete meal. It also pairs well with grilled chicken or tofu for added protein. Garnish with sesame seeds or chopped green onions for extra flavor and crunch.

Storage Tips

Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep them tender. Avoid storing with sauce for too long to prevent the veggies from becoming soggy.