What temperature should vegetables be oven-grilled at?

There isn't a single "perfect" temperature for oven-grilling vegetables. The best temperature depends on the type of vegetable and the desired outcome:

General Ranges:

* High Heat (400-450°F/200-230°C): Great for quickly charring vegetables like asparagus, bell peppers, and zucchini, giving them a smoky flavor and crispy texture.

* Medium Heat (375-400°F/190-200°C): A versatile temperature for most vegetables, allowing them to soften while maintaining some texture and browning.

* Low Heat (350-375°F/175-190°C): Ideal for roasting larger vegetables like potatoes, carrots, and Brussels sprouts, ensuring they cook through without burning.

Tips for Choosing the Right Temperature:

* Consider the size and thickness of the vegetables: Smaller vegetables cook faster than larger ones, so adjust the temperature accordingly.

* Think about the desired texture: If you want crispy vegetables, use a higher temperature. If you prefer softer, roasted vegetables, opt for a lower temperature.

* Experiment with different temperatures: There's no right or wrong answer. Try different temperatures to find what you like best.

Example Temperatures:

* Asparagus: 400°F (200°C) for 10-15 minutes

* Bell Peppers: 425°F (220°C) for 20-25 minutes

* Broccoli: 400°F (200°C) for 15-20 minutes

* Cauliflower: 400°F (200°C) for 20-25 minutes

* Zucchini: 425°F (220°C) for 15-20 minutes

* Potatoes: 400°F (200°C) for 30-40 minutes

* Carrots: 400°F (200°C) for 25-30 minutes

* Brussels Sprouts: 375°F (190°C) for 25-30 minutes

Remember to always check the vegetables for doneness. They should be tender and slightly browned.