Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
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Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ.
New potatoes steamed on top of the grill in foil packets are quicker and easier than any other grilled potato recipe I can think of, and best of all, by mixing up the additions to the packet you've got near endless flavor possibilities, making them the perfect side dish for whatever you want to throw on next to'em.
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Grilled corn seasoned with buffalo-style hot sauce, blue cheese, and chives.
Basic grilled corn cooked on a hot fire until blistered and charred, served with butter and salt.
Grilled corn with a rich and spicy Korean chili sauce.
Grilled corn with soy sauce, butter, lemon, and a garlic-ginger blend.
Charred grilled corn with spicy harissa paste flavored with lime, garlic, cumin, and fresh mint.
Grilled corn tossed with a spicy chili mayo spiked with fish sauce, coated in toasted coconut, and served with a sprinkle of cilantro and lime.
Although quick and simple, these stuffed creminis leave a memorable impression.
The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese.
A gift from the gods, halloumi—a semi-soft cheese from Cyprus made for grilling or pan-frying—is skewered alongside red onion, tomato, and zucchinis to create a delicious fresh and salty meal on a stick.
I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. This super-simple recipe only takes 20 minutes to prepare and will surely stand out at your next summer barbecue.
Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything.
Creamy grilling cheese gives these tacos their heft, while avocado and spicy pico de gallo provide a bright and fresh flavor.
If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille.
Bacon wrapped radicchio is grilled and paired with an herbal vinaigrette and balsamic to create and incredible combination of textures and flavors.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
The name "Roasted Eggplant and Leek Salad" in Charles Phan's Vietnamese Home Cooking is a bit of a misnomer. Yes, this dish has eggplant and leeks, but no, it is not a roasted salad. (Unless, of course, you count grilling as roasting.) If you happen to live in a wondrous state with no real winter (cough, California, cough), grilling in January is a non-issue. In other parts of the country, however, it may be necessary to bring the dish indoors and under a broiler. Either way, this silky smokey salad should go on your to-make list, stat--soft eggplant meets pleasantly squeaky leeks in a vibrant sauce of soy, chiles, and cilantro. What's not to love?