Broiled Veggies
Add Preferred SourceThese Broiled Veggies are quick, colorful, and full of flavor with beautifully caramelized edges thanks to high-heat broiling. They make the perfect easy side dish for busy nights, grilled meats, pasta dinners, or meal prep for the week. Fresh veggies, simple seasoning, and 20 minutes, that’s all it takes.
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I make a big pan of these veggies whenever I’m feeding family or friends. They’re easy, fast, and everyone enjoys them. There’s something about the broiler that transforms simple zucchini, squash, onions, and peppers into something flavorful and satisfying. It’s a side dish that looks beautiful on the plate and disappears fast.
The best part is that you can mix and match with your favorite veggies. Just be sure to use fresh veggies, as frozen ones give off too much liquid and will get soggy.
Ingredients
- 1 zucchini – Cut into half moons.
- 1 yellow squash – Cut into half moons. I often scoop out some of the seeds first.
- 1 red onion – Cut into slices.
- 1 bell pepper – Any color, cut into strips or cubes.
- 2 tablespoons olive oil – Or your favorite cooking oil.
- 1 teaspoon salt – I cook with kosher salt.
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
How to Make Broiled Veggies
Preheat the oven to broil. Line a baking sheet with foil or parchment and spray it lightly with non-stick spray to prevent sticking.
Slice and halve the zucchini and the yellow squash, then arrange them on the prepared baking sheet. Slice the red onion into large pieces and add it to the pan. Deseed and roughly dice the bell pepper, then place it with the other vegetables.
Drizzle all the vegetables evenly with olive oil. In a small bowl, combine the salt, garlic powder, and black pepper, then sprinkle the seasoning mixture over the vegetables to coat them evenly.
Place the pan under the broiler and cook until the edges of the vegetables are golden and the onions are soft, usually around 12 minutes. Check frequently after the first 10–12 minutes, as broiling can brown the edges quickly.
Remove the vegetables from the oven, let them cool for a few minutes, and serve warm.
Chef Jenn’s Tips
- Cut the vegetables into similar sizes so they cook evenly.
- Keep a close eye near the end; broiling can go from perfect to burnt fast.
- Switch up the veggies depending on what’s in season or what you have left in the fridge.
- Add parmesan or a squeeze of lemon juice after cooking for extra flavor.
Serving Ideas
Serve alongside roasted chicken, grilled steaks, pasta dishes, rice bowls, or toss them into salads and wraps. They’re also a great meal-prep base for weekday lunches.
Storage
Store the vegetables in an airtight container in the refrigerator for up to 2 days.
Broiled Veggies
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bell pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to broil; line a baking sheet with foil or parchment and spray with non-stick spray.
- Slice and halve the zucchini and the yellow squash; place on the prepared pan.
- Slice and largely dice the red onion; add to the pan.
- Deseed and largely dice the bell pepper; add to the pan.
- Drizzle the vegetables with olive oil.
- Mix the salt, garlic powder, and black pepper; sprinkle evenly over the vegetables. Toss well to combine.
- Broil until the edges are golden and the onions are soft, checking frequently after about 12 minutes.
- Remove from the oven, cool slightly, and serve.
Notes
Chef Jenn’s Tips
- Cut the vegetables into similar sizes so they cook evenly.
- Keep a close eye near the end; broiling can go from perfect to burnt fast.
- Switch up the veggies depending on what’s in season or what you have left in the fridge.
- Add parmesan or a squeeze of lemon juice after cooking for extra flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
