Grilled veggies and our favorite side dishes
Crispy, crunchy, and creamy.
The new rules for a summertime standby.
Chorizo, garlic, and roasted piquillo peppers make for a flavor-packed pasta salad.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
Carrots cut on the bias make slices large enough to grill easily.
Smoky grilled cabbage with a ginger-miso dressing that's sweet, salty, earthy, and tangy.
Par-boiling gets you to dinner sooner.
Earthy spices and a little heat.
Nice and easy vegetables with chives and chilies.
Charred cabbage gets a little steakhouse treatment.
Deeply fragrant with smoky charred edges, cabbage takes on a nutty, sweet flavor when grilled.
One of our favorite salads of all time.
Grilled eggplant rolls get some Greek love.
This eggplant dish takes two trips to the grill.
A grilled take on the Argentine pan-fried cheese dish.
Zucchini and yellow squash layered with melty kasseri cheese.
Cheese meets grill.
Balsamic vinaigrette adds a tanginess to grilled vegetables.
Hearty bitter lettuces become remarkably sweet when charred over a live fire.
Foil packets trap the steam.
These fried cornmeal nuggets are crunchy on the outside and moist with buttermilk on the inside.
Richly sweet and creamy innards matched with a slightly crisp exterior.
Grilled corn seasoned with buffalo-style hot sauce, blue cheese, and chives.
Nothing wrong with a classic.
Corn, meet gochujang.
Corn gets a savory mix of butter, soy sauce, garlic, and ginger.
Spicy and bright.
Chili mayo loves coconut.
A mushroom you'll remember.
Creamy, spicy, rich, and sweet.
Meet halloumi, your new favorite cheese.
The perfect quick starter or side.
Grilled veggies meet a tangy herb vinaigrette.
Take your bacon to the grill.
A refreshing dressing for the garden favorite.