A mix of mushrooms and mini sweet peppers are marinated for hours in a savory soy-based blend, grilled until tender and smoky, and finished with lots of green onions for an effortless summer vegetable side dish.
There’s something about summer and the grill that turns simple vegetables into something special. If you loved last season’s marinated chickpeas and sweet peppers, this version—centered on a soy-forward marinade—offers a delicious alternative by pairing robust mushrooms with colorful mini sweet peppers.
The soy-based marinade soaks into every nook of the mushrooms and peppers, then the grill adds a little char and smoke to round out the flavor. It’s an easy side dish that feels elevated yet requires minimal hands-on time.
Prep the vegetables ahead and let them rest in the marinade for a few hours: that’s the only real waiting required. When you’re ready, the grill (or stovetop/oven) finishes the job in about ten minutes. Be warned—these taste incredible straight off the grill and are hard to resist.
These Grilled Vegetables Feature…
- A savory soy-based marinade with a touch of sweetness and acidity
- Tender mushrooms paired with crisp, sweet mini peppers
- A subtle grilled char that brings out deeper flavors
Making the Grilled Vegetables
(Full recipe follows below.)
Ingredients You Will Need
- Soy sauce (low-sodium recommended)
- Brown sugar
- Rice wine vinegar
- Oyster sauce (optional)
- Garlic, minced
- Fresh ginger, grated
- Cornstarch (to thicken the marinade)
- Mixed mushrooms (about 1 lb)
- Mini sweet peppers (8–12)
- Sliced green onions, for finishing
Choosing Your Mushrooms
Use a variety of mushrooms for best texture and flavor. Baby bellas, cremini, shiitake, button, or oyster mushrooms all work beautifully. Mixing two or three types adds visual interest and varying bites—meaty baby bellas contrast nicely with delicate shiitakes.
Tips for Perfect Grilled Vegetables
- Marinate 2–4 hours: A few hours lets the soy flavor penetrate without turning the vegetables too soft.
- Toss occasionally while marinating: This ensures even coating and consistent flavor.
- Reserve some marinade: Hold back about 2 tablespoons to toss with the vegetables after grilling so they stay glossy and flavored.
- Use a foil sheet or grill pan: Both methods keep small vegetables from falling through the grates and help achieve even charring.
Recipe Variations
Ideas to customize these grilled vegetables.
- Switch vegetables: Zucchini, asparagus, green beans, or broccoli work well with the same marinade.
- Use larger peppers: Replace mini peppers with 2 medium sweet peppers, cut into 1-inch pieces.
- Make it vegan: Omit the oyster sauce or use a vegan alternative for a fully vegetarian and vegan-friendly dish.
Stovetop and Oven Instructions
No grill? No problem—use the stovetop or oven instead.
Stovetop: Heat a tablespoon of neutral oil in a large nonstick skillet or a well-oiled cast-iron grill pan over medium-high heat. Working in batches if necessary, add the marinated mushrooms and peppers and sear 6–8 minutes, tossing occasionally, until tender and slightly charred.
Oven: Spread mushrooms and peppers in a single layer on a greased baking sheet. Roast at 400°F for 15–20 minutes, turning once, until tender and beginning to brown.
Treat your vegetables to this flavorful marinade all summer long. The combination of savory, sweet, and tangy notes penetrates each piece, and the brief grilling time preserves texture while adding a delicious smoky finish.
These grilled mushrooms and peppers make a great side for grilled proteins, tofu, rice bowls, or simply served on their own as a satisfying vegetable-forward dish.
Save the recipe and try it for your next barbecue—if you do, enjoy and consider leaving feedback on how you adapted the dish.
More grilled veggie ideas
- Grilled Chickpeas and Sweet Peppers
- Marinated Grilled Tofu and Zucchini
- Stuffed Portobello Mushrooms
Soy Grilled Mushrooms and Peppers
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, trimmed
- 8–12 mini sweet peppers
- Black pepper to taste
- Sliced green onions for garnish
Instructions
- In a shallow bowl, whisk together soy sauce, brown sugar, rice wine vinegar, oyster sauce (if using), garlic, ginger, and the cornstarch-water mixture until smooth.
- Add the mushrooms and sweet peppers to the marinade and fold gently until everything is evenly coated. Season with black pepper to taste.
- Cover and refrigerate. Allow the vegetables to marinate at least 2 hours and up to 4 hours, tossing a few times to redistribute the marinade.
- When ready to cook, remove the mushrooms and peppers from the marinade with a slotted spoon, reserving about 2 tablespoons of the marinade for finishing. Preheat an outdoor grill to about 400°F, or prepare a large nonstick pan on the stovetop.
- Grill the vegetables on a sheet of nonstick aluminum foil or in a grill pan for 6–8 minutes, tossing occasionally, until they are tender and lightly charred. If cooking on the stovetop, sear in a hot, lightly oiled pan until tender and browned.
- Transfer the warm vegetables to a serving bowl, drizzle with the reserved marinade, and toss to coat. Top with sliced green onions and serve warm.
Notes
Storing Instructions: Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat gently on the stovetop or enjoy at room temperature.
Nutrition (approx. per serving)
Serving: 4 oz vegetables | Calories: 124 kcal | Carbohydrates: 26 g | Protein: 6 g | Fat: 1 g | Fiber: 5 g | Sodium: 906 mg | Vitamin A: 3551 IU | Vitamin C: 146 mg