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
Scale
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