Oaxacan-Style Grilled Corn on the CobOne bite of this Mexican-style corn and you'll never return to run-of-the-mill corn on the cob again!
Citrus-Herb Grilled VegetablesMarinate a medley of summer veggies—yellow squash, zucchini, bell pepper, eggplant, and sweet onion—in olive oil and herbs and then grill until tender.
For tips on grilling vegetables, watch our video with Chef Jamie Purviance and his Top 5 Tips for Grilling Vegetables.
Grilled Pepper, Onion, and Blue Cheese SaladAnaheim chiles give a salad of grilled peppers and onions just the right kick.
Grilled Caesar SaladRomaine brushed with olive oil-anchovy paste and grilled, then topped with curls of cheese, takes Caesar salad to a whole new level.
Grilled Vegetables in Foil PacketsWe love this summer mix of Grilled Vegetables in Foil Packets. The packets keep the veggies tender during grilling—and cleanup is easy.
Fire-Roasted Vegetable SaladThe fresh veggies in this salad are cooked right over the campfire so they are infused with an amazing smoky flavor.
Grilled Vidalia Onion SaladJuicy heirloom tomatoes and a tangy vinaigrette pair with the sugary-sweet Vidalia onion in this fast and easy Grilled Vidalia Onion Salad.
Miso Grilled VegetablesMiso-marinated veggies are topped with a squeeze of lime and mint for a summer side that's far from boring.
Summer Vegetable KabobsYou can use this versatile recipe for whatever summer veggies you have on hand.
Grilled Sweet Potato Fingers with Curry DipWhether 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.
Barbecued Cabbage with Santa Fe SeasoningsIllustrating grilling's versatility, this richly flavored whole head of cabbage cooks slowly over medium heat while covered.
Grilled Stuffed Portobello MushroomsFill 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.
Grilled Eggplant with Yogurt SauceEggplant develops a meaty flavor when charred, and it also shows those gorgeous grill marks off well. Here, it is paired with a tangy yogurt sauce as a delicious side dish.
Grilled Zucchini-and-Summer Squash SaladMake 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.
Tortelloni-and-Grilled Vegetable SaladThis versatile pasta pairs with any grilled vegetable, so use what you have on hand or what looks best at the farmers' market.
Grilled Eggplant with Caramelized Onion and FennelIf 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.
Grilled Green Onions with Spicy Asparagus and HoisinCombine hoisin sauce, vinegar, soy sauce, and Sriracha to these green onions and asparagus spears.
Grilled CauliflowerBriny capers and sweet bell peppers pair perfectly with grilled cauliflower in this 5-ingredient recipe.
Grilled Antipasto VegetablesBlacken red bell peppers and onions on the grill, and then toss with grilled mushrooms, asparagus, and a Chile-Garlic Vinaigrette. 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.
Herb-marinated Grilled VegetablesForget boiled corn! Our recipe for Garlic-Lime Grilled Corn totally transforms your ears of corn into an easy, flavorful side.
Grilled Corn CobettesSweet corn only gets better smeared with one of these easy, flavorful toppings.
Grilled Vegetable, Arugula, and Yellow Tomato SaladA 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.
Grilled Green Onions with Lemon and ParmesanToss green onions with olive oil into the pan and then sprinkle with lemon juice and parmesan cheese.
Blistered Squash BlossomsChris Cosentino of Cockscomb restaurant in San Francisco likes to serve this barely seared appetizer hot, followed by the cooler Grilled Calamari, Watermelon, and Tomato Salad. Since both require a blazing fire, start each with a fresh chimney, if you're using charcoal.
Grilled Romaine Salad with Buttermilk-Chive DressingGrilled lettuce? Oh, yes. We think once you've eaten this grilled romaine salad, you may never settle for raw lettuce again.
Grilled Romaine Hearts with PepperSo simple, so good. Be sure to leave the lettuce on the grill long enough to get nice grill marks.
Grilled Vegetables with FetaMaximize the flavor of grilled veggies by brushing them with a tangy balsamic vinaigrette and sprinkling with feta cheese. Make it a main dish by serving over rice.
Grilled Squash and Salsa VerdeGrilled Squash and Salsa Verde puts an end to boring vegetable side dishes! Pepitas, goat cheese, and homemade Salsa Verde jazz up this simple veggie.
Marinated Grilled Vegetable SaladUse a grill basket to cook the asparagus, squash, pepper, and onion pieces after they've marinated in the balsamic-honey vinaigrette.
Grilled Corn Poblano SaladGrilled corn and poblanos are tossed in a spicy vinaigrette for a sweet-heat summer salad.
Hearty Grilled Veggies