THE RECIPE JOURNAL · Side Dish
Grilled Veggies with a Teriyaki Twist
This colorful mix of grilled vegetables is packed with smoky flavor and a hint of sweet teriyaki glaze that brings everything to life. It’s a simple, healthy dish perfect for any meal or gathering.
FROM THE KITCHEN • Grilled Veggies with a Teriyaki Twist
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating up your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. In a big bowl, mix together the mushrooms, onion, zucchini, yellow squash, and bell peppers. Pour in the teriyaki sauce along with the garlic and a sprinkle of pepper, then gently toss everything so the veggies get coated without breaking the onion apart. Once your grill is ready, spread the vegetables out on the grates. Let them cook for about 5 to 10 minutes, turning them once halfway through, until they start to get tender and have those nice grill marks.
Why you’ll love it
This dish is a delicious way to enjoy fresh vegetables with a sweet and savory glaze. It’s quick to prepare and perfect for healthy eating. The teriyaki sauce adds a flavorful punch that makes every bite satisfying.
How to serve
Serve alongside steamed rice or quinoa for a complete meal. It also pairs well with grilled chicken or tofu. Garnish with sesame seeds or chopped green onions for extra flavor and texture.
Storage & leftovers
Allow the grilled vegetables to cool before storing. Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain their texture and flavor.
