Hearty Grilled Veggies

Grilled Asparagus Rafts

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.

Grilled Sweet Potato Fingers with Curry Dip

Whether you serve them as a yummy appetizer or a zesty side, these potato fingers are guaranteed to be a hit with all the guests at your barbecue. Save the dip for the adults at the party–it packs a nice bite.

Recipe: Grilled Sweet Potato Fingers with Curry Dip

Barbecued Cabbage with Santa Fe Seasonings

Illustrating grilling's versatility, this richly flavored whole head of cabbage cooks slowly over medium heat while covered.

Recipe: Barbecued Cabbage with Santa Fe Seasonings

Grilled Stuffed Portobello Mushrooms

Fill up the grilled mushroom caps with an herbed tomato-cheese mixture, then grill a few minutes more until the cheese melts. This savory dish is great for either an appetizer or a side dish for grilled beef.

Recipe: Grilled Stuffed Portobello Mushrooms

Grilled Zucchini-and-Summer Squash Salad

Make the most of the bounty of summer produce and cook summer squash on the grill. Marinate the squash and onion wedges in a mixture of orange and lime juices, olive oil, honey, and a dash of hot red pepper, then serve the veggies with a drizzle of the remaining marinade for over-the-top flavor.

Recipe: Grilled Zucchini-and-Summer Squash Salad

Grilled Eggplant with Caramelized Onion and Fennel

If you want an appetizer or side dish that will impress your guests, grill eggplant slices, then top them with a mixture of sweet caramelized onion and fennel, chopped tomato, fresh herbs, and crumbled goat cheese. Serve over a lightly-dressed arugula salad.

Recipe: Grilled Eggplant with Caramelized Onion and Fennel

Grilled Antipasto Vegetables

Blacken red bell peppers and onions on the grill, and then toss with grilled mushrooms, asparagus, and a Chile-GarlicVinaigrette. You can store this vegetable mixture in the refrigerator for up to three days and serve with grilled beef tenderloin or stir into a pasta salad.

Recipe: Grilled Antipasto Vegetables

Herb-marinated Grilled Vegetables

The veggies–bell peppers, zucchini, onions, and eggplant–only need to marinate in the olive oil-herb mixture for about 2 hours to get maximum flavor. You can let them marinate while you sip on a cold beverage and heat up the coals on the grill.

Recipe: Herb-marinated Grilled Vegetables

Grilled Vegetable, Arugula, and Yellow Tomato Salad

A colorful grilled vegetable salad is the accompaniment of choice for your favorite grilled chicken, beef or pork dish. You can put the veggies on the grill about 5 to 7 minutes before the meat is done.

Recipe: Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Romaine Salad with Buttermilk-Chive Dressing

Grilled lettuce? Oh, yes. We think once you’ve eaten this grilled romaine salad, you may never settle for raw lettuce again.

Recipe: Grilled Romaine Salad with Buttermilk-Chive Dressing

Grilling