Grilling vegetables under the broiler is simple, healthy and versatile. Most vegetables can be grilled under the broiler but some of the more common choices are eggplant, onion, zucchini, squash, tomato, mushroom, bell pepper, broccoli and cauliflower. Vegetables can be tossed in a marinade beforehand to add flavor and seasoning, but some marinades can add to the fat and calorie count of the meal. When choosing vegetables, opt for a broad spectrum of colors such as green broccoli, orange bell pepper, yellow squash and red tomato. Eating a rainbow of colors allows you to increase your nutrient intake.
Chop up your vegetables. Slice zucchini and squash into rounds. Cut onions and tomatoes into wedges. Slice bell peppers into strips and keep mushrooms whole. Broccoli and cauliflower can be chopped into smaller florettes.
Prepare a marinade if desired. To make a healthy marinade combine olive oil, salt, pepper, lemon or lime juice and seasonings of your choosing, such as basil, parsley or oregano. Toss the veggies in the marinade directly before broiling or refrigerate for one to two hours before.
Turn on the broiler.
Spread vegetables on a piece of aluminum foil or on a baking dish and set under the broiler.
Turn the veggies every five minutes. They will start to develop a charred look. Broil the veggies for up 20 minutes or under they have reached your desired consistency. The longer you broil the vegetables the softer they will become.
Serve the broiled veggies over pasta or a salad, in a wrap or pita sandwich or on top of a pizza.
Broiled vegetables will last up to one week in the refrigerator. Place vegetables on skewers and place under the broiler for a summer BBQ presentation.
Keep the oven door open when broiling to allow some of the heat and steam to escape.