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Because weeknight dinners deserve a glow-up too.
Introduction
If you’ve ever stared at a pile of sad, raw veggies and thought, ugh, boring, allow me to introduce the magic of your oven’s broiler. These Broiled Veggies come out smoky, slightly caramelized, and bursting with flavor—all with less than 10 minutes of prep.
Think of them as the speedy, low-maintenance cousin of roasted vegetables. You get those golden, crispy edges in half the time, and the flavor is chef’s-kiss-level delicious. They’re the ultimate side: simple enough for Tuesday tacos, but pretty enough to impress Sunday dinner guests.
Bonus: this recipe is flexible. Use whatever veggies are lurking in your fridge, season to taste, and let the oven do the heavy lifting while you sip your iced coffee (or wine, no judgment).
Ingredients You’ll Need
Here’s what makes this veggie side shine. (Affiliate links included for your convenience.)
- 1 zucchini (fresh zucchini)
- 1 yellow squash (yellow squash)
- 1 red onion (red onion)
- 1 bell pepper (bell pepper)
- 2 Tbsp olive oil (extra virgin olive oil)
- 1 tsp salt (Maldon sea salt flakes)
- 1 tsp garlic powder (garlic powder)
- ½ tsp black pepper (ground black pepper)
Step-by-Step Instructions
- Preheat – Set your oven to broil. Line a baking sheet with foil or parchment and lightly spray with nonstick spray.
- Chop the Veggies –
- Slice and halve zucchini and yellow squash.
- Slice and roughly dice the red onion.
- Deseed and dice the bell pepper. Arrange all veggies on the baking sheet.
- Season – Drizzle olive oil over the veggies. In a small bowl, mix salt, garlic powder, and black pepper, then sprinkle evenly. Toss gently with your hands or a spatula to coat.
- Broil – Place in the oven and cook until veggies are golden and edges are slightly crisp, about 12–20 minutes. Watch closely after 12 minutes—browning accelerates fast!
- Cool & Serve – Let veggies cool for a few minutes before serving.
Pro tip: Spread veggies in a single layer for even browning. Crowding means steaming, not caramelizing.
Cooking Tips
- Mix it up: Swap in mushrooms, asparagus, or carrots depending on what’s in your fridge.
- Don’t skip the oil: Olive oil is key for crispiness under the broiler.
- Add herbs: Fresh thyme or rosemary sprinkled before broiling adds a fragrant layer of flavor.
- Make it a meal: Serve over rice or toss with pasta for a quick vegetarian dinner.
Why You’ll Love This Recipe
- Fast: Only 10 minutes of prep and your veggie side is ready.
- Healthy: Loaded with vitamins, minerals, and fiber.
- Customizable: Perfect for whatever fresh veggies you have on hand.
- Family-friendly: Even veggie skeptics adore those crispy, caramelized edges.
If you’re hunting for a main dish to pair, my broiled pork chops would be a perfect match.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Reheat: Warm in a skillet over medium heat for best texture, or microwave in a pinch.
- Freezer: Not recommended—broiled veggies lose their crispness when frozen.
Recommended Equipment
- Nordic Ware Half Sheet Pan – Perfect for even broiling and easy cleanup.
- OXO Good Grips Box Grater – Handy if you want to add some fresh cheese or zest as garnish.
- Wooden Spoon Set – Great for tossing veggies and stirring without scratching your pans.
- Silicone Spatula Set – Perfect for gentle mixing and scraping every last bit.
- Fine Mesh Strainer – Ideal if you want to rinse and drain vegetables efficiently before cooking.
Final Thoughts
These Broiled Veggies prove that simple doesn’t mean boring. With just a handful of pantry spices and your oven’s broiler, you can transform everyday produce into something crave-worthy. Whether as a side or the star of a light meal, they’ll quickly become your weeknight staple.
So next time you’ve got a lonely zucchini and bell pepper hanging out in your fridge, toss them on a tray, hit broil, and let dinner practically make itself.
Broiled Veggies
Ingredients
Ingredients:
- 1 zucchini
- 1 yellow squash
- 1 red onion
- 1 bell pepper
- 2 T olive oil
- 1 t salt
- 1 t garlic powder
- ½ t black pepper
Instructions
Directions:
- Preheat the oven to broil. Line a baking sheet with foil or parchment and spray with non-stick spray. Set aside.
- Slice and halve the zucchini and yellow squash and place on the baking sheet.
- Slice and largely dice the onion and place on the baking sheet.
- Deseed and largely dice the bell pepper and place on the baking sheet.
- Drizzle the veggies with the olive oil.
- In a small bowl, combine the salt, pepper and garlic powder. Sprinkle generously over the veggies.
- Cook in the preheated oven until the edges of the veggies begin to golden and the onions are soft. After about 12 minutes, check frequently as once they begin to brown, it goes quick.
- Remove from the oven and allow to cool slightly before serving.
