The best recipe for making hibachi vegetables.

For years, visiting our local Japanese steakhouse has been a family favorite to get the best hibachi dinner. But when we purchased our trusty Blackstone flat top grill, we knew we had to try to recreate this easy meal at home. First, we perfected the hibachi chicken, then this hibachi vegetables recipe, and next up will be some hibachi steak, hibachi shrimp, and hibachi noodles. Basically, if it can be cooked quickly, outside, and with minimal clean-up we are here for it! If you love hibachi recipes as much as we do, we know you are going to be making this one again and again!

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Table of Contents

If you love grilling as much as we do, then you definitely need to try our Grilled Vegetables!

Key Ingredients + Substitutions

Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.

butter – any variety of butter works here, like plant-based butter, vegan butter, etc.
fresh vegetables – our recipe included carrots, onion, zucchini & mushrooms, but feel free to switch them out for broccoli, bell peppers, pea pods, or any others.

How To Make Hibachi Vegetables

Carrot sticks cooking on a blackstone. — Begin with the larger, root vegetable on the hot flat top griddle with a drizzle of olive oil.

Hibachi vegetables cooking on a blackstone cook top. — When the start to soften, add the rest of the veggies plus garlic butter. Toss and cook until firm, but tender.

Best Ways To Serve Hibachi Vegetables

We absolutely love serving these tender vegetables alongside our hibachi chicken and hibachi fried rice or hibachi noodles! But if a full hibachi dinner isn’t your thing, keep it simple with grilled pork chops or bourbon chicken!

Hibachi vegetables on a plate with chicken and fried rice.

Recipe FAQs and Tips

What kind of vegetables are in hibachi? In this recipe card, we used carrots, yellow onion, zucchini, and baby bella mushrooms. You could also use different vegetables, like white button mushrooms, green onions, bell peppers, or yellow squash.
What sauces are commonly used with hibachi vegetables? Add a drizzle of homemade yum yum sauce for a complete meal that is perfection. If you are looking to add even more flavor, feel free to add some soy sauce, coconut aminos, or teriyaki sauce during the cooking process.

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Hibachi Vegetables Recipe

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Author: Erin Jensen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Blackstone
Cuisine: Asian-Inspired

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Description

This Hibachi Vegetables recipe is the perfect quick and easy side dish you need for dinner tonight! It’s a go-to for any meal!

Ingredients

Scale

Garlic Butter:

2–3 tablespoons butter, room temperature (sub plant-based butter)
1–2 teaspoons garlic, minced

Hibachi Veggies:

1–2 tablespoons extra virgin olive oil (sub avocado oil)
3 medium carrots, quartered and cut into 2 inch pieces
1 sweet yellow onion, chopped
3 small/medium zucchini, quartered and cut into 2 inch pieces
1 pint mushrooms, sliced
kosher salt and ground black pepper

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Instructions

Prep: Everything cooks pretty quick so it really helps if everything is prepped and ready to go before you start cooking anything.
Make Garlic Butter: Combine Garlic Butter ingredients in a small bowl. Set aside.
Cook Carrots: Bring flat top griddle or large skillet to a medium high heat. Add oil. Once warm, add the carrots and move around until they are soft, but firm (approx. 5-6 minutes).
More Veggies + Garlic Butter: Add onion, zucchini, mushrooms, and garlic butter to the hot cooktop. Season everything with salt and pepper. Move around until all veggies are soft, but firm. Transfer to a plate and set aside.
Serve: Serve immediately. These go great with our Hibachi Chicken and Hibachi Fried Rice (+ some Yum Yum Sauce)!

Notes

Veggies: feel free to mix up the fresh veggies, if you want – just remember to cook the harder veggies first (like carrots), since they take longer to cook through. Then add the softer veggies (like onion, zucchini) last, as they don’t take as long to cook.
Blackstone: we used a flat top/Blackstone, but you can also use a large cast iron skillet!
Storage: leftover veggies can be kept in an airtight container in the fridge for 3-4 days.