Corn on the cob all ways, plus more vegetables that you never knew could be great on the grill.
This vegan tofu salad is packed with fresh herbs and tart lime.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
Grill the sauce, then grill the salad.
1 bunch of radishes; 3 buttery dips.
Tender, bitter, herbaceous, and fresh above all else.
Sweet grilled squash are perfect with this Argentine sauce.
More savory than the American kind, with a natural creaminess that comes from the potatoes alone.
Make the most of fresh summer melon.
An intense balance of sweet, sour, and bitter.
Bright, fruity, fresh, and crisp. Did we mention quick and easy?
The best of spring, on a plate.
The flavors of smoke and earth.
Tender and lightly charred.
The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning.
Crispy, crunchy, and creamy.
Cajun-spiced baby potatoes, boiled until creamy, crisped in a skillet, and topped with a cooling buttermilk-herb dressing.
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.
Nutty, sweet grilled cabbage wedges, drizzled in a spicy Thai-inspired sauce.
Charred cabbage gets a little steakhouse treatment.
Toasty grilled cabbage with a light and creamy yogurt dressing.
One of our favorite salads of all time.
Sweet summer peaches, stuffed with caramelized shallots and draped in a creamy buttermilk dressing.
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.
Sweet, tangy, smoky, and meaty, these barbecue beans provide a lot of flavor without a lot of time.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
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.
Grilled corn dressed with a savory mix of butter, soy sauce, garlic, and ginger.
A spicy and bright departure from your standard grilled corn.
Chili mayo loves coconut.
A mushroom you'll remember.
Creamy, spicy, rich, and sweet.
Meet halloumi, your new favorite cheese.
Tangy buttermilk dressing on toasty grilled lettuce.
The perfect quick starter or side.
Grilled veggies meet a tangy herb vinaigrette.
Take your bacon to the grill.
Meaty mushrooms belong between buns.
Savory olives get cozy with zucchini.
A refreshing dressing for the garden favorite.
Soft, smoky eggplant with buttery mozzarella.
A grilled dish for chip lovers.
Deep, rich miso is a natural partner for the smoky flavor of the grill.
These tiny, fancy zucchini rolls pack a punch.
Fresh, tangy, creamy, spicy, cheesy, meaty.
We love the look of these grilled sweet potatoes.
The new potato standard for your grill.
Brussels sprouts take their turn over the flames.
Best eaten with your fingers.
Try a little tenderness.
How to fall in love with brussels sprouts: Get them nicely browned and crisp.
After an hour nestled in the embers, these potatoes are practically pre-mashed.
Grilled radicchio and onions dressed in a sherry-mustard vinaigrette.
These grilled spuds have all the qualities of any good fry.