Sometimes the simplest dishes shine the brightest on the supper table. These Broiled Veggies are the kind of side that never fails to bring warmth and comfort to a meal. With golden edges, tender bites, and a hint of seasoning, they remind me of the food I grew up loving.
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Vegetables cooked this way feel right at home with any Southern spread. They’re easy enough for a weeknight but special enough to serve when company comes over. I love how the oven does most of the work while filling the kitchen with that roasted aroma we all know and love.
A Southern food classic
When I think about Southern cooking, I picture a big family table filled with more dishes than it can hold. Growing up, vegetables weren’t just sides, they were a staple, fresh from the garden or from the farmers’ market.
Broiled veggies capture that same spirit, quick to make but full of homestyle charm. Every bite brings back the joy of sharing meals with family and neighbors.
Ingredients
How to make Broiled Veggies
This recipe comes together in just a few easy steps. You’ll slice up the vegetables, season them well, and spread them out on a baking sheet. A drizzle of olive oil and a sprinkle of spices is all they need.
Then the oven works its magic, giving the veggies golden edges and tender centers. Before you know it, you’ll have a pan full of color and flavor ready to serve.
Serving suggestions
Serve these Broiled Veggies straight from the oven for the best flavor. They pair beautifully with pork chops, fried chicken, or even a pot roast. I love adding them alongside cornbread and mashed potatoes to round out a true Southern supper.
For a lighter meal, you can spoon them over rice or mix them into a fresh garden salad. However you enjoy them, they’ll bring color and comfort to your table.
Storage tips
If you have leftovers, let the veggies cool to room temperature before storing them. Place them in an airtight container and keep them in the fridge for up to two days.
To reheat, spread them on a baking sheet and warm in the oven until hot. Avoid microwaving if possible, since the veggies stay crispier in the oven.
Southern farewell
Broiled Veggies may be simple, but they bring big flavor to any Southern meal. They remind me of Sunday suppers where vegetables had their own proud place on the table.
I hope you enjoy making them as much as I do. Try them for your next family meal, you’ll see how quickly they become a favorite.
Broiled Veggies
Equipment
- Baking sheet
- Foil or parchment paper
- Small bowl
- Cutting board
- Sharp Knife
- Measuring Spoons
- Oven
- Airtight container for storage
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bell pepper
- 2 tbsp olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Turn your oven to broil. Line a baking sheet with foil or parchment and lightly coat it with non-stick spray.
- Slice the zucchini and yellow squash into halves. Dice the onion and bell pepper into large chunks. Place all the vegetables on the baking sheet.
- Drizzle the olive oil over the vegetables. In a small bowl, stir together the salt, garlic powder, and black pepper. Sprinkle the seasoning evenly over the veggies.
- Place the baking sheet in the oven. Cook for about 12 minutes, then check often. Continue broiling until the veggies turn golden around the edges and the onions are soft.
- Remove the pan from the oven and let the vegetables cool for a few minutes. Transfer them to a serving dish and enjoy warm.
