Broiled Vegetable Medley
Submitted by deenell
Broiled vegetable medley with zucchini, eggplant, red peppers, and onion brushed in garlic-rosemary olive oil. A simple Mediterranean-style appetizer or side ready under the broiler in 10 minutes.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
40 minWhen the oven is busy with the main course, the broiler is where vegetables go to caramelize fast. This Mediterranean-style platter of sliced zucchini, eggplant, red bell pepper, and onion gets a quick brush of garlic-rosemary olive oil and comes out tender with crisp golden edges in under fifteen minutes.
Cutting everything to a uniform half-inch thickness is the key to even broiling. Thicker pieces stay raw in the centers while their tops scorch, thinner pieces shrivel into nothing. Half-inch is the sweet spot for vegetables that cook through to tender while developing those beautifully blistered edges.
Fresh rosemary brings a piney resinous note that holds up to the high heat of broiling, where delicate herbs like basil or parsley would simply scorch black. Pair it with garlic and good olive oil and you have an aromatic baste that elevates plain vegetables into something memorable.
A squeeze of fresh lemon at the table is the move. The acid cuts through the rich olive oil and brightens every vegetable, turning a simple side into something with proper restaurant complexity.
Pro Tips
- Cut all vegetables to the same half-inch thickness for even cooking
- Salt the eggplant slices 15 minutes ahead and pat dry, this draws out bitterness and excess water
- Keep the broiler door cracked and watch closely, vegetables go from golden to burnt in 30 seconds
- Use a sturdy rimmed sheet pan, vegetables release juices that drip and smoke on bare oven racks
- Serve warm or at room temperature, this dish holds up beautifully on a platter for a crowd
Variations
- Add sliced portobello mushrooms or yellow squash to the mix for variety
- Drizzle warm vegetables with balsamic glaze for sweet-tart depth
- Top with shaved Parmesan or crumbled feta for a saltier finish
- Stir leftovers into hot pasta with extra olive oil for a quick summer pasta dinner
Ingredients
Directions
Flecked with rosemary and garlic, this collection of fresh vegetables makes a delicious start to any meal.
Prefheat broiler.
In small cup or bowl combine olive oil, rosemary and minced garlic. (If dried rosemary is used, reduce qty to 1 tsp.)
Cut zucchini into long strips ½-inch thick. Cut eggplant into rounds ½-inch thick. Cut onion into rings ½-inch thick. Cut red pepper into strips ½-inch thick.
Place vegetables in single layer on large baking sheet. Brush with half the olive oil mixture. Broil 4-inches from heat source 5 minutes. Turn vegetables; brush with remaining olive oil mixture.
Broil 4 to 6 minutes, until vegetables are tender.
Sprinkle with salt and pepper to taste, Arrange vegetables on serving platter with lemon wedges. Tuck lettuce leaves under vegetables around platter.
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