Hibachi Vegetables
Cooking Blackstone Hibachi Vegetables is a quick and easy side dish. The vegetables are cooked to perfection and are so flavorful.
Servings: 6
Calories: 67kcal
Ingredients
- 1/2 White Onion cut into strips
- 1 Zucchini diced
- 1 cup Mushrooms halved
- 2 cups Broccoli Florets cut into bite size pieces
- 1 Large Red Bell Pepper cut into strips
- 1 Tbsp Butter
- 1 Tbsp Vegetable Oil
- 1 Tbsp Soy Sauce
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
Instructions
- Preheat the Blackstone grill over medium high heat (approximately 400 degrees F), Spread the vegetable 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.
- Top the vegetables with the soy sauce and butter. Toss to coat the vegetables.
- Remove from the griddle and serve warm. Enjoy!
Notes
*Refrigerate the leftover chicken 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
Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 294mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 934IU | Vitamin C: 59mg | Calcium: 25mg | Iron: 1mg