A speedy Mediterranean dinner from the broiler

When it comes to weeknight cooking, the broiler is terribly underappreciated.

With impressive speed and ease, it can transform meat and vegetables into a sizzling meal reminiscent of something hot from the grill. The only catch is that you can't walk away. At least not for long.

Over the years, too many of my creations have landed in the trash because of a moment's distraction. Once, a pan of scallops even burst into flames. But so long as you pay attention, the broiler can be a great time saver.

My favorite one-pan, weeknight broiler solution for chicken and vegetables follows a simple formula I adapted from a recipe in Gourmet magazine. It calls for 10 minutes work and about 10 minutes cooking.

First, select a variety of hearty vegetables, such as bell peppers, asparagus, Brussels sprouts, cauliflower and carrots. Toss the vegetables with oil, arrange them on one half of a baking sheet, then season with salt and pepper.

Next, in a large bowl blend about 1/4 cup of olive oil and the seasonings of your choice. Garlic powder, Italian blends or curry powders are nice. Cut up some boneless, skinless chicken breasts and toss with the oil and seasonings.

The chicken then is arranged on the other half of the baking sheet and everything is broiled until the chicken is done -- about 8 minutes, or when an instant-read thermometer reads about 165 F.

This can be served as is, or for a Mediterranean take the vegetables and meat can be accompanies by store-bought hummus and flatbread.

If you'd like to include potatoes among your vegetables, cut them into small chunks and prepare as above, but place them under the broiler (on the lowest oven rack) about 10 minutes before the other vegetables and meat.

And whatever you do, watch things carefully.

Broiled chicken with hummus

Start to finish: 25 minutes (10 minutes active)

Servings: 4

1 bunch asparagus, bottoms trimmed

1 green bell pepper, cored and seeded, cut into about 6 wedges

1 red bell pepper, cored and seeded, cut into about 6 wedges

Kosher salt and freshly ground black pepper

6 tablespoons olive oil, divided

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1 1/2 pound boneless, skinless chicken breasts, cut into 2-inch pieces

10-ounce (or larger) tub prepared hummus

4 to 8 rounds of flatbread or individual-size pita bread pockets

Preheat the broiler. Line a baking sheet with foil, then coat it with cooking spray.

In a large bowl, combine the asparagus and both bell peppers. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Transfer the vegetables to one half of the prepared baking sheet and season with salt and pepper. Set aside.

In a large bowl, stir together the remaining oil, 1/2 teaspoon each salt and pepper, the cumin and the dried oregano. Add the chicken and toss to coat well.

Arrange the chicken in a single layer on the other half of the baking sheet. Place the baking sheet about 6 inches from the broiler and cook until the chicken is cooked through, about 8 minutes.

Divide the chicken and vegetables between 4 serving plates. Add a generous mound of hummus and some flatbread. Serve immediately.

(Recipe adapted from the March 2007 issue of Gourmet magazine.)