Teriyaki Grilled Vegetables

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

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

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.

Step: 3

Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

Per Serving: 74 calories; protein 4.3g; carbohydrates 15.2g; fat 0.3g; sodium 929.7mg.

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