Broiling vegetables is a quick alternative to traditional roasting, especially when you're short on time. High heat from the broiler can caramelize and tenderize vegetables effectively, but care must be taken to avoid burning. Position the rack below the broiler, use a neutral oil, and cut vegetables into small pieces for even cooking. Ideal candidates for broiling include bell peppers and zucchini, while denser veggies like Brussels sprouts may not fare as well. This method is also excellent for preparing ingredients for salsa, like onions and tomatillos.
Roasting vegetables under the broiler can significantly speed up the process, thanks to the high heat that caramelizes and tenderizes them effectively.
The best vegetables to broil are those sliced into small pieces, such as bell peppers and zucchini, which cook evenly while gaining a charred flavor.
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