Blackstone Teriyaki Vegetables

5 from 4 votes

Blackstone Teriyaki Vegetables

Blackstone Teriyaki Vegetables is a quick and easy weeknight meal. The perfect side dish or serve with teriyaki chicken and rice.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Japanese

Keyword: Blackstone Teriyaki Vegetables

Servings:

Calories: 205kcal

Author: Carrie Barnard

Ingredients

For the Vegetables:

2 cups Broccoli Florets
1/2 Yellow Onion sliced
5 Carrots peeled and cut into strips
1 Red Bell Pepper diced
8 ounces Sliced Mushrooms
2 Tablespoons Avocado Oil
1/4 teaspoon Black Pepper
1/4 teaspoon Salt

For the Teriyaki Sauce:

¼ cup Brown Sugar
½ cup Low Sodium Soy Sauce
¼ cup Rice Vinegar
¼ cup Honey
2 teaspoons Minced Garlic
½ teaspoon Ground Ginger
1 Tablespoon Cornstarch

For the Topping:

2 Tablespoons Sesame Seeds

Instructions

Preheat the Blackstone grill over medium high heat (approximately 400 degrees F), Spread the avocado oil onto the grill.
Add the broccoli and sauté for 3-4 minutes until tender. Then add in the remaining vegetables to the grill. Season the vegetables with the salt and pepper and sauté them for 3-4 more minutes until the vegetables are tender.
In a separate bowl, whisk together the teriyaki sauce ingredients. Pour this on top of the vegetables on the Blackstone. Toss to coat the veggies with the sauce mixture. Then cook for just a few more minutes to thicken the sauce.
Serve topped with the sesame seeds and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

You can use any oil with a high smoke point for this recipe. Vegetable Oil, Coconut Oil or Canola oil can all be used instead of the avocado oil in this recipe.

Nutrition