Broiled Marinated Vegetables

A one-to-two-hour soak in this marinade transforms simple vegetables into something seriously bold.

Baby squash and Japanese eggplant split lengthwise get bathed in a mixture of light soy sauce, fresh lime juice, olive oil, minced ginger, garlic, and ground cumin. The soy and lime do the flavor work while the olive oil helps everything caramelize under the broiler.

Japanese eggplant is the right choice here. It’s thinner and more tender than globe eggplant, with fewer seeds and a sweeter, less bitter flavor. Sliced into thirds lengthwise, the pieces cook evenly and soak up the marinade.

Spread everything in a single layer in a flat casserole dish, pour the marinade over, and broil for about 10 minutes. The edges char and caramelize while the insides stay tender.

Kitchen Tips

• Marinate for the full 1 to 2 hours. Less than that and the vegetables taste like they’re just wearing a dressing. The soak lets the flavors penetrate.
• Spread in a single layer. Stacked vegetables steam instead of broiling, and you lose that charred edge.
• Watch closely under the broiler. Ten minutes goes fast, and the lime juice sugars can burn quickly.

Variations

• Add sliced bell peppers and zucchini for a bigger vegetable spread.
• Swap cumin for sesame oil and a sprinkle of sesame seeds for a more Japanese-leaning flavor.
• Grill instead of broiling for a smokier, more outdoorsy flavor.