Broiling Vegetables

Vegetables cooked under the broiler must be basted so that they retain their juices and do not dry out under the direct heat. Most vegetables can be basted with oil, although mushrooms are best dotted with butter. An assortment of broiled or barbecued vegetables, basted with oil and flavored with fragrant herbs, makes an excellent appetizer when served with a spicy tomato or rich nut sauce such as tarator. However, vegetables are more often broiled to accompany other foods—steak or sausages for instance. Most popular of all are the broiled accompaniments to a barbecue, cooked over the coals with meats such as chicken or spare ribs. Aromatic woods like apple and hickory impart more flavor than plain charcoal, and robust herbs like rosemary and thyme add fragrance. Brush the vegetables liberally with oil so they do not stick; olive and sesame oil impart their own special flavor. Marinating vegetables beforehand with oil and seasonings such as lemon juice, soy sauce or hot spices is another possibility. Never broil vegetables too close to the heat and always baste them frequently during cooking.