A mix of mushrooms and mini sweet peppers are marinated for hours in a flavorful soy marinade, grilled until tender and smoky, and topped with lots of green onions for an easy summer veggie side dish.
Nothing makes me happier this time of year than pulling a mess of beautiful veggies off the grill! Mentally, I’m still here with this recipe from last summer.
That is until I got the craving for a soy-based marinade and what better pairing with that than some gorgeous mushrooms + mini sweet peppers??
This recipe is just about as low-maintenance as a side dish can get. You can prep the vegetables hours ahead of time and just let them chill in the marinade and it will take less than 10 minutes to grill them up whenever you’re ready for it!
And just a warning, don’t give these veggies a taste fresh off the grill unless you want to be tempted to eat them all right then and there.
These Grilled Vegetables Feature…
- A flavorful soy-based marinade
- Tender mini sweet peppers and mushrooms
- A lovely grilled char
Making the Grilled Vegetables
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Soy sauce
- Brown sugar
- Rice wine vinegar
- Oyster sauce
- Garlic
- Ginger
- Cornstarch
- Mushrooms
- Mini sweet peppers
- Green onions
Choosing Your Mushrooms
This recipe works great with a variety of mushrooms and I recommend using several types for extra texture. Try a mix of shiitakes, baby bellas, buttons, oysters, or morels.
Tips for Perfect Grilled Vegetables
- Marinate vegetables 2-4 hours – a few hours of marinating is all the vegetables need to soak up the soy flavor.
- Toss vegetables several times during marinating – this will evenly distribute the vegetables in the marinade.
- Reserve some of marinade – reserve 2 tablespoons marinade for tossing in the vegetables after grilling.
- Grill vegetables on tin foil or in a grill pan – either of these methods will work great for grilling the vegetables.
Recipe Variations
Try these ideas for a different twist on these vegetables.
- Use different vegetables – try zucchini, broccoli, green beans, summer squash, or asparagus.
- Try full-size peppers – replace the mini sweet peppers with 2 medium sweet peppers cut into 1-inch cubes.
- Make it vegan and vegetarian – skip the oyster sauce for a vegetarian and vegan-friendly side dish.
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe on the stovetop or in the oven instead.
Stovetop: working in batches, heat a little vegetable oil in a large skillet over medium-high heat (or brush over a large cast iron grill pan) Once pan is hot, add mushrooms and peppers and sear 6-8 minutes, tossing occasionally until vegetables are tender.
Oven: arrange mushrooms and peppers in a single layer on a large greased sheet pan. Roast at 400F 15-20 minutes until vegetables are tender.
Highly recommend giving your veggies the royal treatment this summer and treating them to this marinade! It soaks into every crevice of the veggies and it’s game over once they hit the grill and get that fantastic little char on them.
Forget the salad, I’m eating these veggies all summer.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More grilled veggie side dishes you’ll love!
- Grilled Chickpeas and Sweet Peppers
- Marinated Grilled Tofu and Zucchini
- Stuffed Portobello Mushrooms
Soy Grilled Mushrooms and Peppers
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Ingredients
- 1/3 cup low-sodium soy sauce
- 3 tablespoons packed light brown sugar
- 1/4 cup rice wine vinegar
- 1 tablespoon oyster sauce (optional)
- 2 medium cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- 1 lb mixed mushrooms
- 8-12 mini sweet peppers
- Black pepper to taste
- Sliced green onions
Instructions
- In a shallow bowl, whisk soy sauce, brown sugar, vinegar, oyster sauce, garlic, ginger, and cornstarch-water mixture.
- Fold mushrooms and sweet peppers into marinade until evenly coated and season with pepper to taste.
- Cover bowl with plastic wrap and transfer to refrigerator. Allow mushrooms and peppers to marinate at least 2 hours or up to 4, tossing occasionally to evenly coat in marinade.
- When ready to grill, use a slotted spoon to remove mushrooms and peppers from marinade (reserve 2 tablespoons marinade). Preheat an outdoor grill to 400F OR prepare a large nonstick pan to use indoors on stovetop by greasing well.
- Grill mushrooms and peppers on a sheet of nonstick aluminum foil or in a grill pan on outdoor grill OR on stovetop 6-8 minutes, tossing occasionally until mushrooms and peppers are slightly charred.
- Transfer warm mushrooms and peppers to a serving bowl, drizzle with reserved marinade, and toss until evenly coated. Top with sliced green onions. Serve warm and enjoy!
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