Figs Stuffed with Goat Cheese
Sweet, tender figs pair wonderfully with creamy, salty goat cheese. Balsamic brings a little tang and rosemary adds woodsy flavor, yielding a tasty snack perfect for a sunny afternoon of grilling.
Bacon-Wrapped Crimini Mushrooms
Simplicity is the trick to these cremini mushrooms, wrapped with bacon and skewered. A few minutes over the fire, and these instant party poppers are good to go.
Planked Goat Cheese-Stuffed Peppadews
Incredibly quick to put together, these sweet and spicy goat cheese-stuffed Peppadews are perfect for a party and easy to make ahead.
Yaki Onigiri (Japanese Grilled Rice Balls)
With a little patience, you can toast rice so that a crust forms. The exterior will be as crunchy and complex as toasted bread, while the center stays tender and sticky, doubly sweet when nestled inside its toasted, charred crust.
Italian-Style Meatballs with Pecorino and Parmesan
These meatballs—a mix of beef, pork, herbs, and cheeses—are the perfect consistency to hold up on the grill, cooking through and browning beautifully. The cheese lends a bit of a bite and a complex saltiness that melds into the rest of the mixture to make a cohesive flavor throughout.
Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños)
So, what are armadillo eggs? The question should instead be, "What aren't they?" These little balls of excellence hold so much flavor, it's incredible.
They start with a half of a jalapeño, stuffed with cream cheese and combined with your favorite mix-ins—here we used cheddar cheese and cilantro. Then the entire thing gets wrapped in sausage, sprinkled with a barbecue rub, and smoked over a hot fire until cooked through and nicely browned.
These are some awesomely flavored meatballs: slightly smoky and intensley meaty, they have an unmistakable barbecue flavor from a rub-sauce combo.
Negimaki (Scallion-Stuffed Beef Rolls)
Negimaki—scallions wrapped with thinly sliced flank steak in a teriyaki sauce—gets an excellent sear on the grill. The trick to this recipe is blanching the scallions and marinating the steak before cooking.
Sriracha Hot Wings
You can't go wrong with the union of Sriracha and wings. The chicken is first brushed with a rich, spicy Sriracha-based sauce in the last minutes of grilling and then tossed with the remaining sauce, creating two layers of that hot, garlicky goodness.
This is everything pig candy (that's candied bacon, for the uninitiated) should be: a thick bacon that stands meaty as its saltiness combines with the rich sweetness of caramelized sugar, while a touch of spice creates a little bite within the sea of sugar.
Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp
Slicing, stuffing, and wrapping the shrimp can be a little time consuming, but the effort is well rewarded once they're off the grill. They have a nice crisp, salty bacon coating that holds a heat from a jalapeno that's put into check by some creamy Monterey Jack, all delivered in one might tasty crustacean.
Grilled Jalapeño-Potato Salad
Crisp potatoes are lightly coated in a sour cream and vinegar dressing. The creamy tang balances the heat from the jalapeños, while cilantro and green onions add freshness and round out the entire dish.
Grilled Sweet Potato and Corn Salad
Earthy sweetness and mild, fruity heat get some contrasting acidity and freshness in this Southwestern-inspired salad of grilled sweet potatoes and roasted corn, topped with a poblano pepper and lime dressing.
Fresh spring ramps, tossed in a bit of olive oil, seasoned with salt and pepper, and cooked over a roaring hot fire—this recipe is simplicity at its best. It's also the ideal way to enhance the natural flavor of this awesome wild spring vegetable.
After each vegetable is grilled and diced, they're finished with a dressing of herbed white balsamic, for a medley of flavors and textures. Creamy eggplant, sweet and sharp onions, and acidic tomatoes, all mixed with tangy vinegar and fresh herbs, creates an excellent early taste of summer.
Grilled Bloody Mary Salsa
Grilling the tomatoes flavors this salsa with smoky char, boosted by the deep, fermented flavor of the Worcestershire sauce. And like any respectable Bloody Mary, both are mixed with lemon, black pepper, and an excellent source of spice: fresh chile de árbol for a dash of Mexican authenticity.
Grilled, Bacon-Wrapped Shrimp with Arugula and Red Onion Relish
Colombian aji picante—a lime-forward onion, cilantro and parsley relish—tastes good on most anything that's hot off the grill. Here, it's the perfect foil for bacon-wrapped shrimp.
Just because these are pretty quick and simple to put together, doesn't make them any less impressive. The crackling of the skin makes a great contrast to the creamy innards, with rosemary adding a nice fragrance and flavor.
Hasselback Potatoes with Garlic and Parmesan
These fanned Hasselback potatoes are picture perfect, with great flavor from nutty Parmesan and softened garlic tucked inside. Feeling creative? There's a million different flavors you could stuff in those little slits.
Grilled Hasselback Sweet Potatoes with Rosemary and Garlic
For a sweeter take on Hasselback potatoes, substitute a sweet potato for the Idaho and stuff with the ingredients of your choice. Here, we used an aromatic blend of olive oil, rosemary, and garlic.
Romaine Salad with Spicy Ranch, Tomatoes, and Fried Onions
Grilled lettuce has great texture, contrasting the lightly charred, soft leaves on the outside with the cool, crunchy ones that remain raw. A little spicy Ranch dressing to top goes a long way, adding some excellent tang and kick.
Zucchini with White Cheese and Zucchini Flowers
Strips of zucchini are grilled and tossed with lemon juice and olive oil, and tender zucchini blossoms are added to the bowl with a soft cheese of your choice; goat and feta work equally, well but a goat feta is even better. Exotic black nigella seeds finish this salad, adding little dots of their oniony, black pepper flavor.
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Eggplant adds an extra creaminess to classic caprese salad, and the grilled smokiness plays off of the freshness of the mozzarella, tomato, and basil. A drizzle of balsamic vinegar and extra-virgin olive oil is the icing on the (eggplant) cake, delivering a contrasting sharp bite.
Chinese Eggplant with Sweet Ginger-Miso Paste
The eggplant and paste meld into one creamy concoction on the grill, with a nice balance between a mild miso flavor, sweetness, and a little bite from ginger.
Brussels Sprouts with Bacon
Adding some shallots along with the bacon brings a nice sweetness that contrasts with the crispy, bitter sprouts.
Zucchini with Parmesan and Garlic Chili Oil
Zucchini gets a great kick from some garlic chili oil, and parmesan adds a nice, melty nuttiness. But the vegetable still takes center stage—neither the oil nor the cheese overwhelm the cooling green squash.
Zucchini Rolls with Goat Cheese and Mint
Stuffed with goat cheese, chives, mint, hot peppers, arugula, and a drizzle of balsamic, there's a tremendous amount of flavor packed into these elegant little rolls.
Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing
This grilled asparagus and zucchini salad is a take on panzanella, but rather than using day old bread, we like to slather fresh bread in olive oil and grill it before tearing it up and tossing it with a punchy caper-olive vinaigrette.
The best part is that this salad gets better with age, as the vinaigrette soaks into all the ingredients. We recommend making it at least a day ahead and letting it come back up to room temperature before serving.
Corn with Chili Lime Butter
Right off the grill, corn is mightily tasty, but slather on a butter mixture with chili powder, cayenne, lime zest and juice, and it's taken to a whole new level. The sweetness of the corn puts the spicy butter in check, and together they create a flavor that's incredibly well-balanced.
Italian-Style Grilled Corn
Corn is grilled and then slathered in a garlic butter, before getting a cheese coating. The flavors are a great mix of sweetness, creamy garlic, and some sharp bite of from a combination of Parmesan and Pecorino Romano cheeses.
Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions
Meaty tacos are great, but this vegetarian version is pretty phenomenal. Asparagus is cooked in olive oil until nearly blackened in spots, highlighting the contrast between its natural sweetness and the smoky, browned complexity of the char. A mixture of adobo and sour cream adds a rich, roasted chili flavor that pairs perfectly with the asparagus.
Sweet and Spicy Grilled Pickles
Grilling pickles prior to canning adds a bit of grilled flavor, but mainly creates a spear that is both crisp and soft—great middle ground to settle any dispute between people at opposite ends of that pickle debate.