4 large portobello mushrooms (about 3 ounces each)
1 bunch asparagus, stems trimmed
2 zucchini, sliced lengthwise
1 red onion, sliced
1 large red bell pepper, sliced lengthwise
1 cup Kinder’s Sweet & Spicy Teriyaki Sauce, divided
2 tbsp. olive oil
1 green onion, chopped
1 tbsp. sesame seeds, for garnish
Use a damp towel to gently wipe the mushrooms clean. Use the dull side of a paring knife to gently scrape off the gills from the underside of the mushroom.
Place mushrooms in a large bowl or large ziplock bag and pour ½ cup of Kinder’s Sweet & Spicy Teriyaki Marinade, covering the mushrooms. Place in refrigerator and marinate for 6 hours to overnight.
Preheat grill to medium-high heat to 450º F.
Remove mushrooms from marinade and remove any excess marinade.
Place asparagus, zucchini, red onion and bell pepper onto baking sheet and drizzle with olive oil on all sides of vegetables.
Place mushrooms and vegetables on grill and cook 3-4 minutes per side until they are nicely charred and tender.
Remove vegetables to a large serving dish.
Remove mushrooms to a cutting board and slice thinly. Place mushrooms on top of grilled vegetables.
Drizzle remaining Kinder’s Sweet & Spicy Teriyaki Marinade over mushrooms and vegetables.
Garnish with green onions and sesame seeds. Serve and Enjoy!
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