This was simply amazing. Mushrooms, yellow squash and eggplant would be excellent additions.
2 small zucchinis
1 green pepper
1 red pepper
1 yellow onion
2 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp soy sauce
1 clove garlic
Slice the peppers into 1 inch-wide strips. Cut the onion in quarters, then pull leaves apart. Slice the zucchinis into 1/6 inch-thick slices.
Brush the veggies with olive oil, then dust with black pepper and salt.
Grill on high heat until brown stripes form. Turn and grill the other side. (5-8 minutes per side, depending on your veggies and your grill).
Toss the grilled veggies with a dressing prepared from minced garlic, balsamic vinegar and extra virgin olive oil. Marinade for 15 minutes, or overnight in the fridge. Serve!
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