Teriyaki Grilled Vegetables

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This recipe takes advantage of ready-made teriyaki glaze and assorted vegetables. Feel free to adjust vegetables to suit your preference.

Submitted by Anonymous

Published on July 4, 2019

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

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.

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.

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