Our quick and easy Hibachi Vegetables taste just like the amazing side dish that is served at your local hibachi restaurants! Make with any combination of vegetables that cook in a matter of minutes right on your flat top griddle, Blackstone, or in a large skillet on the stove top. The whole family will absolutely love these hibachi veggies!
The Best Hibachi Vegetables
For years, visiting our local Japanese steakhouse has been a family favorite to get the best hibachi dinners. But when we got our trusty Blackstone flat top grill, we knew we had to try to recreate this easy meal right 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!
Looking for More Veggie Recipes?
If you love grilling as much as we do, you definitely need to try our Grilled Vegetables!
What You Will Need
- butter – leave out a room temperature to make a softened butter that will easily mix with garlic.
- garlic – everything is always better with a little bit of garlic in the mix.
- olive oil – option to sub with avocado oil or vegetable oil to easily cook up your favorite veggies.
- carrots, onion, zucchini, & mushrooms – highly recommend this combination of fresh vegetables for your next weeknight dinner.
- salt and pepper – simple seasonings that are always a must!
How To Make Hibachi Vegetables
The first steps to making this easy recipe are to prep all of the simple ingredients. The cooking process goes very fast, so you will want everything ready to go.
Now bring your cooking surface to a medium-high heat, add oil, and cook carrots for about 5-6 minutes or until fork tender.
Then add the rest of the vegetables, plus the garlic butter. Use a large spatula to toss everything together and move around until everything is cooked to your personal preference.
Carefully remove all the cooked vegetables and enjoy any way you want!
Best Way To Serve Hibachi Vegetables
We absolutely love serving these tender vegetables alongside our hibachi chicken and hibachi fried rice or hibachi noodles! 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.
Recipe FAQs and Tips
- What vegetables are good for making hibachi vegetables? 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.
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days.
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Hibachi Vegetables
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Blackstone
- Cuisine: Asian-Inspired
Description
This Hibachi Vegetables recipe is the perfect quick and easy side dish you are looking for! It’s a go-to side dish for any meal!
Ingredients
Garlic Butter:
- 2–3 tablespoons butter, room temp (reg or dairy-free)
- 1–2 teaspoons garlic, minced
Hibachi Veggies:
- 1–2 tablespoons extra virgin olive oil (sub avocado oil)
- 3 medium carrots
- 1 sweet yellow onion
- 3 small/medium zucchini
- 1 pint mushrooms, sliced
- 1 tablespoon garlic butter
- kosher salt and ground black pepper
Instructions
- Prep: With a recipe like this, regardless of whether you are cooking on a flat top (like a Blackstone) or large cast iron skillet – everything cooks pretty quick so it really helps if everything is prepped and ready to go before you start cooking anything.
- Garlic Butter: Combine Garlic Butter ingredients in a small bowl. Set aside.
- Cook Carrots: Bring surface to a medium high heat. Add oil. Add carrots and move around until they are soft, but firm (approx. 5-6 minutes).
- Cook Rest of Veggies: Add onion, zucchini, and mushrooms as well as the garlic butter. Season the veggies with salt and pepper. Move around pan until all veggies are soft, but firm. Transfer to plate and set aside.
- Serve: Serve immediately. These go great along with our Hibachi Chicken and Hibachi Fried Rice (+ some Yum Yum Sauce)!
Notes
- Veggies: feel free to mix up the veggies here if you want – just remember to cook the harder veggies first (like the carrots) since they take longer to cook through. Then add the softer veggies (like the onion, zucchini) last, as they don’t take long at all to cook.
- Blackstone: we used a flat top/Blackstone, but you can definitely also just use a large cast iron skillet!
Nutrition
- Serving Size: 6oz
- Calories: 88
- Sugar: 3.1 g
- Sodium: 24.4 mg
- Fat: 6.4 g
- Carbohydrates: 7.3 g
- Protein: 1.7 g
- Cholesterol: 10.2 mg
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