Grilled Teriyaki Mixed Veggie Platter
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10Prep Time Minutes
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45Total Time Minutes
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11Number of Ingredients
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6Servings
Ingredients
- 1/2 jar (170 mL) VH® Teriyaki Marinade
- 2 ears corn, husks and silk removed, and cut into thirds
- 4 portobello mushrooms, stems and gills removed
- 1 large red onion, sliced into 1/2-inch thick rounds
- 1 lb (500 g) asparagus, trimmed
- 2 red peppers, quartered
- PAM® Original Spray
- 2 limes, halved
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) finely chopped fresh cilantro
- 1 clove garlic, minced
Directions
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Step one
Brush corn, portobello mushrooms and red onion with some of the VH® Teriyaki Marinade; toss asparagus and red peppers with remaining VH® Teriyaki Marinade.
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Step two
Preheat grill to medium-high heat; grease grate well with PAM® Original Spray. Grill corn for 10 to 15 minutes or until well-marked and tender. Grill mushrooms, red onion, asparagus and red peppers for 3 to 5 minutes per side or until grill-marked and tender. Grill lime halves, cut side down, for 4 to 5 minutes per side or until charred.
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Step three
Let veggies stand for 5 minutes. Slice mushrooms; transfer to serving platter along with red onion, corn, asparagus and red peppers. Whisk together juice of 1 grilled lime, olive oil, cilantro and garlic; drizzle over vegetables. Garnish with remaining grilled lime.
Tips
- Dice any leftover grilled veggies and toss with noodles or add to sandwiches and salads.
- The dark brown gills of portobello mushrooms are edible but, when cooked, they leach a brown liquid that looks unappealing. To remove, scrape out with a spoon and discard.
Preparation images
Grilled Teriyaki Mixed Veggie Platter




