Truman’s Grilled Veggies



  • 1 Tablespoon vegetable oil (canola, corn, soy, peanut, etc.)
  • 1 each Yellow squash, sliced
  • 1 each Zucchini, sliced
  • 1 cup Mushrooms, sliced
  • ½ each Red bell pepper, sliced
  • ½ each  Red Onion, sliced
  • Salt and Pepper to taste
  • ½ cup Huli Sauce (see below)

Huli Sauce

  • 2 Tablespoons Soy sauce
  • 2 Tablespoons Catsup
  • 1 ¼ teaspoons Apple cider vinegar
  • ¼ cup Brown sugar
  • ¼ teaspoon Garlic powder
  • 1/8 teaspoon Ground ginger


  1. Combine all the ingredients for Huli sauce in a bowl with a whisk until smooth. Cover and refrigerate for up to seven days.
  2. Heat the oil in a large sauté pan over medium-high heat. Add all of the vegetables and season with salt and pepper. Cook for 4-5 minutes, stirring frequently until the vegetables are beginning to soften.
  3. Reduce the heat to low and stir in the Huli sauce. Continue cooking for 2-3 minutes until the vegetables are al dente. Serve immediately