Hearty Grilled Veggies

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.

The fresh veggies in this salad are cooked right over the campfire so they are infused with an amazing smoky flavor.

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

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.

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

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.

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.

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.

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.

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.

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

You can use this versatile recipe for whatever summer veggies you have on hand.

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.

Use a grill basket to cook the asparagus, squash, pepper, and onion pieces after they've marinated in the balsamic-honey vinaigrette.