Add Preferred SourceI love watching veggies roast under the broiler. The edges get crispy, the natural sweetness comes out, and what starts as simple veggies becomes something delicious. I first made these Broiled Veggies when I needed a quick side dish on busy nights, but still wanted something that tasted great.
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Chances are, you already have everything you need in your crisper drawer and pantry. A handful of fresh veggies, a drizzle of olive oil, and a few seasonings are all it takes to make a side dish that feels much more involved than it really is.
Simple Broiled Vegetables Done Right
I make these all year, but they're perfect when you want something fresh and colorful on the table. The high heat brings out flavors in squash and peppers that have fed Southern families for generations. When the edges caramelize and your kitchen fills with garlic and roasted veggies, it all comes together. This is one of those recipes you'll keep coming back to without a second thought.
Ingredients
How to make Broiled Veggies
Start by turning your oven to the broil setting and let it preheat while you chop. Line a baking sheet with foil or parchment paper and give it a spray. I always use my half-sheet pan for this because it heats evenly and fits everything in one layer without crowding.
Slice your zucchini and yellow squash lengthwise, then cut them into thick half-moons. You want them chunky enough that they won't fall apart under the heat. Lay them on your prepared baking sheet in a single layer.
Next, peel and slice your red onion, then cut it into large chunks. Don't worry about making them perfect. Rustic pieces actually broil better because they have more surface area to caramelize. If you want to save time, an alligator chopper makes chopping both the onion and the bell pepper super easy. Just remember to cut the bell pepper in half and scoop out the seeds and membranes first before chopping. Scatter both the onion and pepper over the baking sheet with the squash.
Drizzle the olive oil over the whole thing. I usually just eyeball it and make sure everything gets a little coating. Then grab a small bowl and mix together your salt, pepper, and garlic powder. Sprinkle it all over the vegetables. I use my hands to toss everything around right on the pan so the seasoning sticks.
Slide it into the oven and set a timer for 12 minutes. After that, start checking every minute or so. You're watching for golden brown edges and soft onions. The broiler moves fast once things start browning, so keep a close eye during those final minutes. When everything looks caramelized with a few charred spots here and there, pull it out and let it cool for a couple of minutes before serving.
Serving suggestions
These Broiled Veggies are incredibly versatile. Serve them alongside Grilled Lemon Herb Chicken for a light and fresh dinner or next to the juicy Air Fryer Pork Chops for a satisfying weeknight meal. They're also great with Air Fryer Steak Bites, adding some extra nutrition to your plate. Leftovers can go into grain bowls, wraps, or even scrambled eggs the next morning. No matter how you enjoy them, they’re just the perfect little extra touch.
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, and 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
- Airtight container for storage
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bell pepper
- 2 tablespoon 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.
Notes
- 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.
