This is a great recipe for root vegetables. Peel rutabagas, turnips with tough skins before broiling.
Yield: Serves 4-5 people Time: 25 minutes
1 lb boneless bite sized chicken strips, tilapia fillets or 16 oz
1 large yam or 2 cups of cauliflower, cut into ½-¼” thick slices
2 tablespoons of olive oil
2 teaspoon cumin
1 teaspoon turmeric
2-4 cloves of crushed garlic
¼ teaspoon each of salt and pepper
Chef’s knife; cutting board; large bowl; measuring spoons; garlic press; baking sheet; parchment paper; metal spatula.
Preheat broiler to low or 500 degrees F.
Place sliced vegetables, meat or tofu in a large bowl and add olive oil, seasonings, garlic and salt.
Toss ingredients with your hands until the pieces are evenly coated.
Cover a baking sheet with parchment paper and place food in a single layer.
Put the sheet in the broiler and set a timer for 10 minutes. The pieces of food will be slightly brown when they are ready to eat.
Substitute the vegetables with carrots, zucchini, summer squash, winter squash, parsnips or white potato.
Green beans and asparagus can also be broiled whole, but may cook before the other ingredients are done. Check the oven after 8 minutes and remove them from the pan when they are done. Finish cooking the remaining ingredients as needed.
Substitute the spices with Italian seasoning, curry powder or other favorite seasoning blends.