Cornmeal-dusted Broiled Veggies

Introduction

History

This recipe is a modern twist on traditional broiled vegetables. By adding a coating of cornmeal, the vegetables take on a crispy texture that adds a new dimension to the dish. The combination of different vegetables provides a variety of flavors and textures that make this dish a standout.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to blanch the vegetables before broiling to ensure they are cooked through but still retain their crunch.

- Coat the vegetables evenly with oil, cornmeal, salt, and pepper for a perfectly seasoned dish.

- Keep an eye on the vegetables while broiling to prevent burning and ensure even cooking.

Serving Suggestions

Serve Cornmeal-dusted Broiled Veggies as a side dish with grilled chicken or fish for a complete and balanced meal. This dish also pairs well with a fresh green salad or a side of quinoa for added protein and fiber.

Cooking Techniques

Blanching the vegetables before broiling ensures that they are cooked through but still retain their crunch. Broiling the vegetables gives them a crispy texture and caramelizes the natural sugars in the vegetables for added flavor.

Ingredient Substitutions

If you don't have cornmeal on hand, you can use breadcrumbs or panko as a coating for the vegetables. You can also use different vegetables based on your preferences or what you have available in your pantry.

Make Ahead Tips

You can blanch the vegetables ahead of time and store them in the refrigerator until you are ready to broil them. This can help save time when preparing this dish for a quick and easy meal.

Presentation Ideas

Arrange the broiled vegetables on a platter and garnish with fresh herbs, such as parsley or chives, for a beautiful and appetizing presentation. You can also drizzle the vegetables with a balsamic glaze or a squeeze of lemon juice for added flavor.

Pairing Recommendations

Cornmeal-dusted Broiled Veggies pair well with a variety of main dishes, such as grilled chicken, fish, or tofu. This dish also goes well with a side of quinoa, brown rice, or a fresh green salad for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftover Cornmeal-dusted Broiled Veggies in an airtight container in the refrigerator for up to 3 days. To reheat, place the vegetables on a baking sheet and broil for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Cornmeal-dusted Broiled Veggies contains approximately 180 calories. This makes it a light and satisfying dish that is perfect for a healthy meal or side dish.

Carbohydrates

Each serving of Cornmeal-dusted Broiled Veggies contains approximately 25 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health.

Fats

Each serving of this dish contains approximately 7 grams of fat. The fat content primarily comes from the olive oil used to coat the vegetables. Olive oil is a healthy source of monounsaturated fats that can help lower cholesterol levels and reduce the risk of heart disease.

Proteins

This dish is not a significant source of protein, with each serving containing approximately 2 grams. To increase the protein content, consider adding a protein-rich ingredient such as grilled chicken or tofu.

Vitamins and minerals

Cornmeal-dusted Broiled Veggies are packed with essential vitamins and minerals. The vegetables used in this recipe provide a variety of nutrients, including vitamin A, vitamin C, potassium, and fiber, which are important for overall health and well-being.

Alergens

This recipe contains cornmeal, which may be a potential allergen for some individuals. If you have a corn allergy, consider using a different coating for the vegetables, such as breadcrumbs or panko.

Summary

Overall, Cornmeal-dusted Broiled Veggies is a nutritious and delicious dish that is low in calories and high in essential nutrients. It is a great option for a light and healthy meal or side dish.

Summary

Cornmeal-dusted Broiled Veggies is a delicious and nutritious dish that is perfect for a light and healthy meal. With a crispy coating of cornmeal and a variety of flavorful vegetables, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting hanging on the walls of my mind. It was a warm summer day, the sun shining brightly and a gentle breeze rustling through the trees in our backyard. I had just finished tending to my garden, picking fresh vegetables that were ripe and ready for the picking.

As I stood there with a basket full of vibrant produce, I couldn't help but feel a sense of contentment wash over me. There is something so satisfying about growing your own food, knowing exactly where it comes from and how it was nurtured.

I made my way back to the kitchen, the screen door letting out a satisfying creak as I pushed it open. I set the basket on the counter and began to unpack my harvest. Tomatoes, zucchinis, bell peppers, and corn all spilled out onto the wooden surface, their colors a feast for the eyes.

As I sorted through the vegetables, deciding what to make for dinner that evening, I came across a small, weathered piece of paper tucked into the corner of the basket. Curious, I unfolded it and my eyes landed on a recipe for Cornmeal-dusted Broiled Veggies. The words were faded and the paper was crinkled, but the instructions were clear and concise.

I couldn't remember where I had gotten this recipe from, it seemed to have magically appeared in my possession. But as I read through the ingredients and steps, I knew that I had to give it a try. The combination of cornmeal, spices, and fresh vegetables sounded like a match made in culinary heaven.

I set to work, slicing the tomatoes, zucchinis, and bell peppers into thick rounds. I shucked the corn and cut the kernels off the cob, their sweet juiciness bursting with flavor. I mixed together the cornmeal, salt, pepper, and a touch of cayenne for a bit of heat.

I dusted the vegetables with the cornmeal mixture, making sure each piece was evenly coated. I preheated the broiler and arranged the veggies on a baking sheet, the colors of the rainbow shining bright against the metal surface.

As I slid the tray into the oven, the aroma of roasting vegetables filled the kitchen. The scent was rich and enticing, promising a delicious meal to come. I couldn't help but smile as I watched the veggies cook, the cornmeal forming a crispy crust on the outside while the insides remained tender and juicy.

When the timer dinged, I pulled the tray out of the oven and marveled at the sight before me. The vegetables were a glorious golden brown, the cornmeal crust glistening under the light. I couldn't wait to dig in and taste the fruits of my labor.

I served up the Cornmeal-dusted Broiled Veggies alongside a simple green salad and a loaf of crusty bread. As I took my first bite, I knew that this recipe would become a staple in my kitchen. The flavors were exquisite, the textures perfect. Each bite was a symphony of tastes and sensations, a true celebration of fresh, wholesome ingredients.

And so, that is how I learned to make Cornmeal-dusted Broiled Veggies. A recipe that appeared out of thin air, a gift from the culinary gods. It has become a favorite in my household, a dish that never fails to impress and delight. And every time I make it, I can't help but think back to that warm summer day when I discovered this hidden gem in my basket of vegetables.

Categories

| Carrot Recipes | Cornmeal Recipes | Parsnip Recipes | Potato Recipes | Sweet Potato Recipes | Vegetarian Recipes |

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