Grilled Teriyaki Turkey And Vegetables Recipes

GRILLED VEGETABLES WITH HOMEMADE TERIYAKI SAUCE

Grilled Vegetables with Homemade Teriyaki Sauce image

Give your vegetables a teriyaki makeover the next time you fire up the grill. The deep-roasted smoky flavor is something you can an only achieve with a grill and your friends and family will thank you.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups fresh broccoli florets
10 baby carrots, halved lengthwise
4 button mushrooms, sliced
1 small zucchini, sliced into rounds
1 tablespoon olive oil
½ cup soy sauce
½ cup white sugar
¼ cup apple cider vinegar
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
2 teaspoons garlic powder
1 teaspoon ginger paste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

Nutrition Facts : Calories 200.2 calories, Carbohydrate 36.4 g, Fat 4.9 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 1824.3 mg, Sugar 27.5 g

TERIYAKI GRILLED VEGETABLES

Teriyaki Grilled Vegetables image

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

Provided by thedailygourmet

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 25m

Yield 4

Number Of Ingredients 9

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

Steps:

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 : Calories 74.3 calories, Carbohydrate 15.2 g, Fat 0.3 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 929.7 mg, Sugar 7.3 g

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