Broiled Melon With Balsamic
- Total Time
- 20 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cantaloupe or honeydew melon, cut into 1-inch-thick slices, rinds and seeds removed
- 4teaspoons vegetable oil
- ½teaspoon salt
- ½cup chopped pine nuts
- Black pepper
- 2tablespoons balsamic vinegar
Nutritional analysis per serving (4 servings)
254 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 4 grams protein; 338 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn on broiler; heat should be medium-high and rack no closer than 4 inches from heat source.
- Step 2
Brush melon all over with oil and put on a rimmed baking sheet. Broil until beginning to color, 3 to 8 minutes depending on your broiler.
- Step 3
Turn melon carefully (or skip it if the melon seems too tender to turn), sprinkle with salt. Broil until melon is fully tender, another 2 or 3 minutes; sprinkle with nuts and pass under broiler again until pieces just begin to toast, no more than 1 minute. Sprinkle with lots of black pepper and drizzle with balsamic. Serve warm or at room temperature.
Private Notes
Comments
I had some rather tasteless honeydew melon (perhaps I didn't ripen it long enough) that I was reluctant to throw away. This recipe saved it from the compost pile. The broiling and vinegar brought out more flavor. Thanks!
My melon didn’t brown at all . Of course, I put oil on the slices, broiler in good working condition, placed 4” away. What happened? Still good, though. Proceeded with warmed pieces of orange melon. Used balsamic crema.
Didn’t work for me. Better to blend my extra melons.
So much liquid came out that I think I'll transfer it to another pan during the turning-over phase to allow the melon to caramelize more, instead of being poached in its juices. Or maybe apply the salt first and let it sit to extract the liquid, then place it on a pan. Also, WATCH the oven while you toast the pine nuts. Mine charred at the last step. Very sad. Suggest 30 seconds of final toasting.
My melon didn’t brown at all . Of course, I put oil on the slices, broiler in good working condition, placed 4” away. What happened? Still good, though. Proceeded with warmed pieces of orange melon. Used balsamic crema.
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