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
• 0.33 cups teriyaki baste and glaze
• 1 clove minced garlic
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 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.
3. 3 Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

Nutrition per serving