Broiling And Grilling

Grilled quick-cooking vegetables such as peppers,zucchini,large mushroom caps,and eggplant are pleasant accompaniments to grilled and roasted meats and poultry. Cut the vegetables into broad slices, brush with oil, and grill until lightly cooked and lightly browned. Heavy browning may produce an unpleasant burned taste. Grilled vegetables are often dressed with vinaigrette.

Broiling is also used to finish cooked or partially cooked vegetables by browning or glazing them on top. Bread crumbs are sometimes used to give a pleasing brown color and to prevent drying. Casseroles or gratin dishes that do not brown sufficiently in the oven may be browned for a few seconds under the broiler or salamander.

Procedure for Broiling or Grilling Vegetables


Collect equipment and food supplies.


Prepare the vegetables as necessary, including cutting them into required shapes and sea

soning or marinating them.


Preheat the broiler or grill.


If necessary, brush the grill with a wire brush to clean it of any charred food particles.


Place the vegetables directly on the grill or broiler grate. Alternatively, place tender vegeta

bles on broiler platters or sheet pans and set under the broiler. Cook the vegetables to the de

sired doneness and color, turning them as necessary.


Remove from broiler or grill and serve immediately.

Broiled Tomato Slices

Portion: 10 Portion size: about 2 slices 3-4 oz (100 g)




212 lb

1.1 kg


2 fl oz

60 g

Melted butter

(or olive oil)

to taste

to taste


to taste

to taste

1. Wash the tomatoes, cut out the core ends, and slice crosswise into 1/2-in. (1-cm) slices.

2. Place the slices in a single layer on an oiled baking sheet.

3. Drizzle melted butter or oil over the tomatoes and sprinkle with salt and pepper.

4. Place in a broiler, 4 in. (10 cm) from the heat, and broil just until bubbling and hot but still firm enough to hold shape.

5. Serve 2 slices per portion, depending on size.

Topping (optional) 1 cup 100 g Dry bread crumbs

4 fl oz 100 g Melted butter or olive oil

1 oz 30 g Onion, minced very fine

6. To use optional ingredients, cook tomatoes halfway. Combine topping ingredients and sprinkle over tomatoes. Brown under broiler.

Continue reading here: Variations

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