The flavor it outstanding. Use whatever veggies you prefer.
You can grill or roast in your oven
2 Tbls. low sodium soy sauce (Kikkoman)
2 Tbls. seasoned rice wine vinegar
2 t. minced fresh ginger
1 t. sesame oil
1 clove garlic, minced
½ fresno chile, minced (can substitute serrano pepper)
2 Tbls. canola oil
salt and pepper to taste
red pepper flakes, optional
small zucchini
small yellow squash
medium onion (yellow or red)
carrots
bell peppers (green, red, orange, yellow)
mushrooms
pea pods
asparagus
Prep any variety of vegetables that you prefer. Slice in rounds, cut in chunks, slice in strips and diagonal cut carrots. Be sure to cut vegetable to the same size/thickness for even cooking. Fill a gallon-size ziplock bag 3/4 full.
Whisk together all marinade ingredients. Pour over veggies in zip lock bag and refrigerate for at least an hour before grilling. I like to marinate for a few hours. When ready to grill, drain marinade from bag.
Heat grill to medium-high heat. Medium heat allows plenty of time to get nice grill marks, but not so hot that they burn on the outside before being cooked through.
Preheat grill basket or tray to get a great sear on your veggies.
When grill is ready, add veggies, in a single layer, to grill basket or tray. Cover grill and without disturbing for 4-5 minutes; flip and continue to grill another 4-6 minutes or until vegetables are cooked through and have nice grill marks.
Serves 4-6