Teriyaki Vegetables

For the Vegetables:

• 2 cups broccoli florets
• 1/2 yellow onion sliced
• 5 carrot peeled and cut into strips
• 1 red bell pepper diced
• 8 ounces mushroom sliced
• 2 Tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For the Teriyaki Sauce:

• ¼ cup brown sugar
• ½ cup soy sauce low sodium
• ¼ cup rice vinegar
• ¼ cup honey
• 2 teaspoons garlic minced
• ½ teaspoon ground ginger
• 1 Tablespoon cornstarch

For the Topping:

• 2 Tablespoons sesame seeds