1 packet Good Season Italian Salad Dressing Mix
8 oz fresh mushrooms
1 red pepper, sliced
2 medium zucchinis, chopped
½ tsp garlic
½ tsp ginger
½ cup olive oil
¼ cup vinegar
4 oz gluten free teriyaki sauce

Place mushrooms in a gallon bag.
Pour season packet over mushrooms in the bag.
Add the zucchini and red pepper.
Pour in garlic, ginger, olive oil, vinegar, and teriyaki sauce.
Seal the bag and shake until the veggies are well coated.
Let sit for 15 minutes in the bag for the sauce to soak in.
After the 15 minutes, flip the bag a couple more times to spread the mixture around.
Pour the contents of the bag into a glass container.
Scoop the veggies onto the grill using thongs and spread them in a single layer.
Once all veggies are laid out, close the grill lid and cook for 1-2 minutes.
Open the lid and set the glass container alongside the veggies on the grill, this will heat the remaining marinade and keep the dish warm.
Flip the veggies, keeping them in a single layer and cook for 2 more minutes or until they start to get soft.
Remove from heat and place veggies back into glass container (be careful of the hot container). They are now ready to serve.