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Broiled vegetables are made by combining vegetables, marinade, and seasoning and broiling them in a pan. This method of cooking vegetables often preserves the vitamins and minerals in the food because it cooks the dish quickly and leaves the middle of the vegetables partially raw. It is common to broil vegetables such as carrots, peppers, zucchini, onions, and squash. Eggplant, asparagus, mushrooms, and green beans, are also popular as broiled vegetables.
Virtually any type of vegetable can be broiled, and it is common to prepare vegetables this way when the cook prefers to keep the texture crisp and crunchy. A marinade made of ingredients such as vegetable oil, balsamic vinegar, salt, pepper, soy sauce, and honey can be used with the vegetables for added flavor. The vegetables can also be prepared by simply brushing oil, salt, and pepper on them before broiling.
Typically, the vegetables are sliced lengthwise or cut into cubes or squares. Mushrooms, green beans, baby carrots, or other small vegetables are often left whole. After the vegetables are placed on a broiler pan, they are usually brushed with oil or a marinade is poured over the mixture before broiling. If preferred, the vegetables can be broiled without oil or marinade. It is common, too, for many cooks to simply add a dash of salt and pepper before broiling.
The amount of time it takes to broil the vegetables depends on the quantity and how crunchy or soft the cook wants the food to be. The cook may also turn over the vegetables frequently during the broiling process, as this allows the entire dish to be cooked evenly. In general, broiled vegetables do not take a considerably long time to bake unless the cook wants the vegetables to be soft and throughly cooked.
Broiled vegetables complement a variety of dishes and can be eaten with many types of foods. Many cooks enjoy mixing broiled vegetables with rice, noodles, or sauce to create a healthy and tasty meal with an abundance of vitamins and minerals. The vegetables can also be eaten as a side dish to casseroles, roasted meats, fish, and pasta. Broiled vegetables can be added to sandwiches, salads, burritos, and soups, as well.
Broiling vegetables is often healthier than frying or boiling them because it usually allows for the insides of the vegetables to remain crispy. Crispier, firmer vegetables are typically healthier because they are not cooked as long and do not lose as many vitamins and minerals. Adding less oil, salt, and fat to the vegetables makes them healthier, as well.