Grilled Summer Vegetables by Tims4fishing

2 cups Zuccini
2 cups Yellow Summer Squash
3 medium carrots
1/2 medium onion
1 cup sliced mushrooms
1/2 cup bean sprouts (fresh or well drained canned rinced)
2 tbsp. Terriyaki Sauce

Wash and slice zuccini and squash to even thickness for an even cooking. Wash, peal and slice carrots thin for even cooking. Cut onion into chunks. Toss these in a plastic container. Add in the mushrooms and bean sprouts. Pour in 2 tbsp. Terriyaki. Put lid on plastic container and shake until all vegetables are coated with terriyaki.
Over a medium high heat on the grill, put vegetables in a grilling bowl. Close lid on grill. Allow to cook for 5 minutes. Give it a toss, then close grill again for 5 minutes. Give another toss, and add a little bit of salt to taste. Check for tenderness. Cook a little longer if they are too crunchy.

Number of Servings: 6

Recipe submitted by SparkPeople user TIMS4FISHING.