Garlic Teriyaki Grilled Vegetables
Let’s be honest… vegetables usually aren’t all that exciting. So if you’re looking for a way to spruce up those veggies, look no further! These Garlic Teriyaki Grilled Vegetables are a great addition to any cook-out. Easy, healthy, delicious!
Ingredients
3 large bell peppers (I like to use multicolored for looks), cut into strips
1 large yellow onion, cut into strips
1 large head of broccoli, cut into florets
1 bunch of asparagus, cut into 3” sections
8 oz baby portabella mushrooms, sliced
1 tbsp. fresh minced ginger
1 tbsp. olive oil
6 oz (or more) of garlic teriyaki marinade, divided
This one is my favorite marinade
Drizzle of balsamic reduction
Salt and pepper, to taste
Instructions
Turn grill on medium-high and allow to heat up. Wipe down grill basket with olive oil to help prevent the vegetables from sticking to the sides and bottom.
Add bell peppers, onions, and broccoli to grill basket and place on the grill. Drizzle about 1/4 of the garlic teriyaki marinade over the veggies. Grill for about 5 minutes, stirring often to prevent sticking and burning. I like to use a set of tongs to “pinch and flip” the veggies.
Add the asparagus, mushrooms, minced ginger, remaining garlic teriyaki marinade, salt and pepper to the grill basket and grill for another 5-7 minutes or until tender but not mushy. I like my veggies to have a slight crunch still.
Serve hot! These grilled vegetables are best eaten fresh off the grill. Drizzle on some balsamic reduction just before serving.
Garlic Teriyaki Grilled Vegetables
Ingredients:
- 3 large bell peppers (I like to use multicolored for looks), cut into strips
- 1 large yellow onion, cut into strips
- 1 large head of broccoli, cut into florets
- 1 bunch of asparagus, cut into 3” sections
- 8 oz baby portabella mushrooms, sliced
- 1 tbsp. fresh minced ginger
- 1 tbsp. olive oil
- 6 oz (or more) of garlic teriyaki marinade, divided
- - This one is my favorite marinade
- Drizzle of balsamic reduction
- Salt and pepper, to taste
Instructions:
- Turn grill on medium-high and allow to heat up. Wipe down grill basket with olive oil to help prevent the vegetables from sticking to the sides and bottom.
- Add bell peppers, onions, and broccoli to grill basket and place on the grill. Drizzle about 1/4 of the garlic teriyaki marinade over the veggies. Grill for about 5 minutes, stirring often to prevent sticking and burning. I like to use a set of tongs to “pinch and flip” the veggies.
- Add the asparagus, mushrooms, minced ginger, remaining garlic teriyaki marinade, salt and pepper to the grill basket and grill for another 5-7 minutes or until tender but not mushy. I like my veggies to have a slight crunch still.
- Serve hot! These grilled vegetables are best eaten fresh off the grill. Drizzle on some balsamic reduction just before serving.
