Hearty Grilled Veggies

Grilling isn't just for meat. Try our recipes for grilled vegetable sides that even carnivores will love.

  • Citrus-Herb Grilled Vegetables
    Kate Sears

    Citrus-Herb Grilled Vegetables

    Marinate 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.

  • <p>Grilled Pepper, Onion, and Blue Cheese Salad</p>

    Grilled Pepper, Onion, and Blue Cheese Salad

    Anaheim chiles give a salad of grilled peppers and onions just the right kick.
  • Grilled Caesar Salad
    Photo: Erin Kunkel  

    Grilled Caesar Salad

    Romaine 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 Packets
    Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

    Grilled Vegetables in Foil Packets

    We 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 Salad
    Photo: Thomas J. Story

    Fire-Roasted Vegetable Salad

    The fresh veggies in this salad are cooked right over the campfire so they are infused with an amazing smoky flavor.
  • Grilled Asparagus Rafts
    Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

    Grilled Asparagus Rafts

    Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides, creating a delicious grilled vegetable recipe.

  • Miso Grilled Vegetables
    Photo: Johnny Autry; Styling: Mary Clayton Carl

    Miso Grilled Vegetables

    Miso-marinated veggies are topped with a squeeze of lime and mint for a summer side that's far from boring.
  • Grilled Sweet Potato Fingers with Curry Dip

    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.
  • Barbecued Cabbage with Santa Fe Seasonings
    Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

    Barbecued Cabbage with Santa Fe Seasonings

    Illustrating grilling's versatility, this richly flavored whole head of cabbage cooks slowly over medium heat while covered.
  • Grilled Stuffed Portobello Mushrooms
    Becky Luigart-Stayner; Jan Gautro

    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.
  • Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing

    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.
  • Grilled Eggplant with Caramelized Onion and Fennel
    Randy Mayor; Melanie J. Clarke

    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.
  • Grilled Cauliflower
    Photo: Stephen Devries; Styling: Lynn Nesmith  

    Grilled Cauliflower

    Briny capers and sweet bell peppers pair perfectly with grilled cauliflower in this 5-ingredient recipe.
  • Grilled Antipasto Vegetables
    Randy Mayor; Lydia DeGaris-Pursell

    Grilled Antipasto Vegetables

    Blacken 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 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.
  • Grilled Vidalia Onion Salad
    Photo: Johnny Autry; Styling: Cindy Barr

    Grilled Vidalia Onion Salad

    Juicy heirloom tomatoes and a tangy vinaigrette pair with the sugary-sweet Vidalia onion in this fast and easy Grilled Vidalia Onion Salad.

  • Grilled Corn Cobettes
    Photo: Annabelle Breakey Stylist: Kevin Crafts

    Grilled Corn Cobettes

    Sweet corn only gets better smeared with one of these easy, flavorful toppings.
  • Grilled Vegetable, Arugula, and Yellow Tomato Salad
    Photo: Jeff Kauck; Styling: Andrea Kuhn

    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.
  • Grilled Romaine Salad With Buttermilk-Chive Dressing
    Jennifer Davick

    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.
  • Summer Vegetable Kabobs
    Photo: William Dickey; Styling: Lisa Powell Bailey

    Summer Vegetable Kabobs

    You can use this versatile recipe for whatever summer veggies you have on hand.
  • Oaxacan-Style Grilled Corn on the Cob
    Photo: Johnny Autry; Styling: Mary Clayton Carl

    Oaxacan-Style Grilled Corn on the Cob

    One bite of this Mexican-style corn and you'll never return to run-of-the-mill corn on the cob again!
  • Grilled Vegetables with Feta

    Grilled Vegetables with Feta

    Maximize 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 Verde
    Photo: Hector Sanchez; Stylist: Buffy Hargett

    Grilled Squash and Salsa Verde

    Grilled 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 Salad
    Oxmoor House

    Marinated Grilled Vegetable Salad

    Use a grill basket to cook the asparagus, squash, pepper, and onion pieces after they've marinated in the balsamic-honey vinaigrette.
  • Grilled Corn Poblano Salad with Chipotle Vinaigrette
    Photo: Peden & Munk; Styling: Amy Wilson  

    Grilled Corn Poblano Salad

    Grilled corn and poblanos are tossed in a spicy vinaigrette for a sweet-heat summer salad.
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