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
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.
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