Green, yellow, red and orange vegetables make these teriyaki grilled veggies look amazing. The teriyaki sauce is strong enough just to be added to the vegetables, rather than used as a marinade, and gives a fantastic Asian flavor to these vegetable kabobs.

Teriyaki sauce is an authentic Japanese recipe but it is a common ingredient in some modern Western and Mexican recipes too. For a more authentic teriyaki sauce, you might want to add some shredded ginger to the teriyaki before using it on the vegetables, to give more flavor. You can make your own teriyaki sauce by stirring ¼ cup soy sauce, ¼ cup sake, 2 tablespoons of mirin wine and a tablespoon of white sugar on the hob over a medium heat until the sugar dissolves.

This is a vegetable-rich recipe and it is suitable for vegetarians. The colorful vegetables you will need to make them are squash, bell pepper, zucchini, mushrooms, corn, red onions and tomatoes. While the barbeque is heating up, you can start to prepare the vegetables. The onions need to be quartered, the mushrooms wiped, and the corn boiled and then sliced, and everything else should be cut into 1½ inch pieces.

Toss the vegetables in the tasty teriyaki sauce and then thread them on to skewers to make kabobs. You can then cook them and baste them a few times with the teriyaki sauce as they are cooking, to both fortify the flavor and keep them moist. Offering an authentic Japanese flavor, as well as the smoky accent from the barbeque, these teriyaki kabobs are a wonderful addition to any cookout. Serve them as an appetizer, side dish or even a main dish for the vegetarians, maybe along with some crusty bread and butter or some rice or even pasta salad on the side.

You need to cook these until the vegetables are tender. Most people like the vegetables al dente, which means crisp-tender, rather than too soft which usually translates to mean mushy. If you do prefer yours softer though, you are the cook so go ahead and make them however you want. Do not add too much of the teriyaki sauce because it will only drip into the flames and might cause flare-ups. You just need to brush some on. Do not worry about dipping the same brush back into the sauce and then on to the kabobs again. It is only poultry and some meats which you need to be careful with, because of the risk of cross-contamination from raw to cooked mean, when cooking kills any bacteria. Anyway, that is not an issue with veggie kabobs.

Teriyaki sauce is a favorite of many people because it is sweet, sticky and really tasty. This sauce goes with all kinds of meat, poultry, seafood, fish and vegetables, because its flavor brings out the best of whatever you are marinating it in or flavoring with it. You can add a few tablespoons to a stir-fry, just before everything is cooked through, for an easy Japanese meal which is nice served over rice, or you can use it to flavor vegetables and again to baste them when they are on the barbeque.

Grilled Veggies are Perfect Teriyaki Sauce Fresh Off the Grill
Summary: The distinctive flavor of teriyaki sauce infuses the vegetables with an unmistakable Japanese taste, and these kabobs are colorful, appealing, and very easy to make and to barbeque.
Cuisine: Japanese
Recipe type: Side Dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 8 oz teriyaki sauce
  • 2 yellow squash
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 zucchini
  • 8 oz mushrooms
  • 2 ears corn on the cob
  • 2 red onions
  • 16 cherry tomatoes
  1. Cut the onions into quarters.
  2. Wash and chop the other vegetables into 1 ½ inch chunks.
  3. Wipe the mushrooms clean.
  4. Boil the corn for 10 minutes, and then let it cool.
  5. Toss all the vegetables in the teriyaki sauce, and then thread them on to skewers.
  6. Grill the teriyaki vegetable kabobs over a moderate to high heat, basting them a few times during cooking with the teriyaki sauce.
  7. Cook until tender.
  8. This should take about 20 minutes.

Photo Description:

These teriyaki kabobs are so flavorful and so juicy. All you need to make them is a selection of colorful, healthy vegetables as well as some teriyaki sauce, either bottled or homemade. Whether you serve these as an appetizer, side dish or light meal, there is no doubt you will love the flavors these kabobs offer, and they also make a great dish for vegetarian eaters. Being mainly vegetables means they are nutritious, and using colorful vegetables means they look wonderful, really appealing and tempting. This recipe is very simple to make and the combination of veggies and teriyaki is genius.


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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.


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