Grilled Vegetables with Teriyaki Sauce Recipe

Broccoli florets: These are the small, tree-like parts of the broccoli that grill nicely and get a bit crispy on the edges.

Bell peppers: Sliced bell peppers add sweetness and color to the dish.

Zucchini: This mild-flavored vegetable grills quickly and soaks up the teriyaki sauce well.

Teriyaki sauce: A sweet and savory sauce that gives the grilled vegetables a tasty glaze.

Olive oil: Used to coat the vegetables so they don’t stick to the grill and to add a little richness.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a mild spicy kick to balance the sweetness of the teriyaki sauce.

Grilling vegetables is a fun way to bring out their natural flavors, but one trick that really makes a difference is how you turn them on the grill. When you’re cooking broccoli florets, bell peppers, and zucchini, you want to make sure they get those nice little char marks without burning or sticking. Here’s a simple way to do it:

1. Use tongs or a spatula to gently lift and turn each piece every few minutes. This helps the heat reach all sides evenly.
2. Don’t rush to flip them too often—give each side a few minutes to cook and get a little color.
3. If you notice some pieces are cooking faster, move them to a cooler spot on the grill so nothing gets too crispy.

Turning the vegetables carefully like this keeps them tender and juicy inside while giving you that smoky, slightly charred taste on the outside. It also stops them from sticking to the grill, which can be frustrating and messy.

I remember the first time I grilled zucchini without turning it enough, and it ended up burnt on one side and raw on the other. After that, I made it a habit to check and turn the pieces regularly. It really makes the whole grilling process smoother and the teriyaki sauce tastes even better when it coats perfectly cooked vegetables. Plus, flipping the veggies is kind of fun—it feels like you’re a chef in a backyard kitchen!

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can absorb the teriyaki sauce well.

• bell peppers - Substitute with carrots: Carrots provide a sweet flavor and a crunchy texture that complements the dish.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and can hold up well to grilling.

• teriyaki sauce - Substitute with soy sauce mixed with honey: This combination mimics the sweet and savory profile of teriyaki sauce.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami to the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the grilled vegetables to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.

• Transfer the cooled vegetables to an airtight container. If you have multiple layers of vegetables, place a sheet of parchment paper between each layer to avoid sticking.

• Store the container in the refrigerator. The grilled vegetables will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the vegetables. Spread them out on a baking sheet in a single layer and place in the freezer for about 1-2 hours, or until they are firm. This prevents them from clumping together.

• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the vegetables in the refrigerator overnight. Reheat them in a skillet over medium heat, adding a splash of teriyaki sauce to refresh the flavors.

• If you prefer, you can also reheat the vegetables in the microwave. Place them in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through.

• To maintain the best texture and flavor, avoid reheating the vegetables multiple times. Only reheat the portion you plan to eat.

• If you find the vegetables have lost some of their charred flavor after freezing, you can quickly toss them on a hot grill or in a hot skillet for a minute or two to revive the taste.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the grilled vegetables evenly on a baking sheet.
  3. Cover the vegetables with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.
  5. Remove the foil for the last 5 minutes if you want to regain some of the charred texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Add the grilled vegetables and stir occasionally.
  4. Cook for about 5-7 minutes, or until they are heated through.

• Microwave Method:

  1. Place the grilled vegetables in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, then stir.
  4. Continue microwaving in 30-second intervals until the vegetables are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled vegetables in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Place a steamer basket in a pot with a small amount of water.
  2. Bring the water to a simmer over medium heat.
  3. Add the grilled vegetables to the steamer basket.
  4. Cover and steam for about 5 minutes, or until they are heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the grilled vegetables in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Grill: Used to cook the vegetables, providing a smoky flavor and charred texture.

• Large bowl: Used to toss the vegetables with olive oil, salt, and pepper before grilling.

• Tongs: Essential for turning the vegetables on the grill to ensure even cooking.

• Measuring cups: Used to measure the broccoli florets, bell peppers, and zucchini accurately.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper precisely.

• Serving dish: Used to serve the grilled vegetables once they are tossed with the teriyaki sauce.

Pre-cut vegetables: Buy pre-cut broccoli florets, bell peppers, and zucchini to save prep time.

Marinate in advance: Toss the vegetables with olive oil, salt, and pepper the night before and store in the fridge.

Use a grill basket: A grill basket keeps smaller vegetables from falling through the grates and makes turning easier.

Batch grilling: Grill extra vegetables and store for quick meals throughout the week.

Ready-made sauce: Use store-bought teriyaki sauce to cut down on preparation time.