Delicious Hibachi Vegetables: Quick, Colorful, and Healthy!

Quick and healthy hibachi vegetables that transform simple ingredients into a vibrant side dish.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauté

2 tablespoons sesame oil Can substitute with vegetable oil for milder taste.
1 large onion Yellow or white onions yield best flavor.
2 medium zucchini Can substitute with other quick-cooking vegetables like bell peppers.

For the Sauce

2 tablespoons soy sauce Use tamari for gluten-free option.
1 teaspoon kosher salt Adjust to taste.
1/2 teaspoon black pepper Omit for milder taste.

For the Finish

1 tablespoon sesame seeds Can be omitted if allergies are a concern.

Equipment

large skillet

Method

Step-by-Step Instructions

Preheat a large skillet over medium-high heat for about 2 minutes. Drizzle in 1 tablespoon of sesame oil and allow it to heat until shimmering.
Add sliced onions to the skillet and sauté for 3 minutes until translucent and aromatic.
Toss in the zucchini sticks, spreading them evenly and cooking for another 4-5 minutes until slightly browned and tender.
Pour in the remaining tablespoon of sesame oil, soy sauce, kosher salt, black pepper, and sesame seeds. Stir well and cook for another 1-2 minutes.
Remove from heat and serve warm as a side dish.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For best results, avoid stirring too much to allow for browning. Store leftovers in an airtight container for up to 2 days.

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