How to Grill Vegetables in an Oven

Grilling vegetables in the oven will produce vegetables that are tender on the inside and crispy on the outside. Some hard vegetables, such as potatoes or carrots, may need to be blanched or boiled for a few minutes to make them tender. Vegetables such as zucchini, mushrooms or onions won't require any blanching or boiling.

Things You'll Need

• Nonstick vegetable spray
• Olive oil
• Vegetables
• Pastry brush
• Spices

Instructions

1. Spray a clean broiler pan with nonstick vegetable spray.

2. Cut vegetables into slices. Mix different vegetables. Keep them uniform size, though a softer vegetable can be cut into a larger piece than a firmer vegetable. Make the slices less than 1/2-inch thick.

3. Brush the outside of the vegetables with olive oil, covering all sides. Arrange the vegetables evenly on the broiler pan.

4. Sprinkle desired seasoning over the vegetables.

5. Set the broiler pan in the oven, between the mid and upper section of the oven. Broil on high.

6. Turn the vegetables over when they get golden brown. Use a spatula. This may only take a few minutes, so keep checking the progress.

7. Remove the pan from the oven when both sides of the vegetables are golden brown.

Tips & Warnings

• Do not over blanch or boil vegetables to make them tender. They should still be firm, not soft.

References

• "Vegetables;" Editors of the Time-Life Books; 1979

Resources

• Read this Article in Spanish