Soy Grilled Mushrooms and Peppers
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.
Servings 4 servings
Calories 124kcal
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!
Notes
Storing Instructions
Store vegetables in refrigerator up to 6 days.
Nutrition
Serving: 4 oz vegetables | Calories: 124kcal | Carbohydrates: 26g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 906mg | Potassium: 682mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3551IU | Vitamin C: 146mg | Calcium: 29mg | Iron: 1mg