![](https://cdn.statically.io/img/www.allrecipes.com/thmb/fGk5RtlQpXdg_Afuka9BQcTXhMU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6790964-f7d2594d64e7404781f4f547d3d4d53a.jpg)
Ingredients
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8 ounces portobello mushrooms, cleaned and stems cut
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1 yellow onion, cut into wedges
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1 zucchini, cut into 1/4-inch diagonal slices
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1 yellow squash, sliced diagonally into 1/2-inch pieces
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1 yellow bell pepper, cut into 1-inch pieces
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1 orange bell pepper, cut into 1-inch pieces
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⅓ cup teriyaki baste and glaze
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1 clove minced garlic
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¼ teaspoon ground black pepper
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
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Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.
Nutrition Facts (per serving)
74 | Calories |
0g | Fat |
15g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 74 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 1% |
Sodium 930mg | 40% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 4g | 9% |
Vitamin C 14mg | 15% |
Calcium 40mg | 3% |
Iron 1mg | 7% |
Potassium 597mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.