Grilled Hibachi Vegetables with Sesame Soy Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful medley of grilled vegetables tossed in a nutty sesame soy dressing, inspired by Japanese hibachi flavors. This japanese-inspired vegetarian ready in about 30 minutes blends olive oil, sesame oil, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 110 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Toss 1 sliced zucchini, 1 cut red bell pepper, 8 oz halved shiitake mushrooms, and 1 sliced carrot with 2 tbsp olive oil, then season lightly with salt.
  2. Step 2: Grill the vegetables for 3-4 minutes per side until tender and lightly charred, turning occasionally.
  3. Step 3: In a small bowl, whisk together 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 minced garlic clove until well combined.
  4. Step 4: Transfer grilled vegetables to a large bowl and immediately drizzle the sesame soy dressing over them, tossing gently to coat.
  5. Step 5: Sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions on top before serving warm or at room temperature.

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Frequently asked questions

How long does Grilled Hibachi Vegetables with Sesame Soy Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Hibachi Vegetables with Sesame Soy Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Hibachi Vegetables with Sesame Soy Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Hibachi Vegetables with Sesame Soy Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Hibachi Vegetables with Sesame Soy Dressing?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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