Teriyaki Grilled (or Roasted) Summer Veggies

teriyaki grilled (or roasted) summer veggies

Grab a sheet pan and whip up these Easy Teriyaki Roasted Vegetables for a quick + tasty side dish! This one pan recipe pairs great with noodles, rice, tofu, or shrimp.

INGREDIENTS:

  • 8 oz pack portobello mushrooms

  • 1/2 red onion

  • 1 green bell pepper

  • 1 yellow squash

  • 4-5 oz chopped broccoli florets

  • 4-5 oz asparagus (6 thick spears)

  • 2 tablespoons oil (sesame preferred)

  • Wooden skewers (if grilling)

HOMEMADE TERIYAKI SAUCE:

  • ¼ cup low sodium soy sauce

  • ¼ cup rice vinegar

  • 2 cloves garlic minced or ¼ teaspoon garlic powder

  • ½ tsp grated ginger or ground ginger

  • 3-5 tbs brown sugar

  • 1-2 tbs honey, or more to taste

  • ¼ tsp red pepper flakes (optional)

  • 1 tbs corn starch

  • 2 tbs cold water

DIRECTIONS:

  • Whisk together all sauce ingredients except the corn starch + water. For a spicier sauce add the red pepper flakes. For a mild sweet and savory sauce, skip the pepper flakes. Set aside.

  • Clean and chop your veggies. For the mushrooms, wipe clean with a slightly damp paper towel, trim the stems, then cut each in halves or quarters. I like the leave the smaller ones whole. Roughly chop your broccoli into large florets. Slice the ends off your asparagus, slice bell pepper into sections, and keep separate as they’ll be added to the pan last.

  • Line sheet pan with parchment paper (if desired) and top with broccoli and mushrooms. Spritz lightly with a little healthy spray oil and drizzle 2-3 TBSP of your sauce over the veggies.

  • Roast for 8 minutes.

  • While you wait, thicken the sauce. Heat a small saucepan to medium-high heat with your teriyaki sauce. Dissolve your cornstarch in cold water. Once bubbling, add cornstarch mixture to the sauce, stirring vigorously to mix. Reduce heat to simmer. Heat sauce until it reduces to desired thickness, stirring occasionally. Remove from heat and set aside until ready to serve.

  • Once your 8 minutes are up on the broccoli/mushrooms, add the asparagus and bell pepper and roast for an additional 8-10 minutes or until desired tenderness.

  • Serve veggies atop a bowl of noodles or rice with teriyaki sauce. Yields 2-4 servings based on preference.

IF GRILLING:

  • Set grill to medium high

  • Slide the pieces of vegetables onto skewers

  • Cook until vegetables have softened and gotten charred, about 10 minutes on the grill.