Plan your meals, build your digital pantry, save recipes, and more!Download Now
Mix Korean pepper paste, rice vinegar, sesame oil, soy sauce, sugar, garlic powder and ginger in medium bowl until well blended. Reserve 1 tablespoon of the marinade to toss with grilled vegetables. Place Brussels sprouts and bell pepper in large resealable bag or glass dish. Add remaining marinade; toss to coat well.
Refrigerate 30 minutes. Remove vegetables from marinade. Place vegetables in grill basket. Add mushrooms; toss gently.
Grill over medium-high heat 10 minutes or until crisp-tender and lightly charred, turning occasionally. Remove from grill. Toss grilled vegetables with reserved marinade in large bowl. Sprinkle with sesame seed.