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Our favorite recipes for grilled veggies.
Creamy, spicy, rich, and sweet.
Nothing wrong with a classic.
Earthy spices and a little heat.
Meet halloumi, your new favorite cheese.
Meaty mushrooms belong between buns.
Best eaten with your fingers.
Grill the sauce, then grill the salad.
These grilled spuds have all the qualities of any good fry.
Balsamic vinaigrette adds a tanginess to grilled vegetables.
Crispy, crunchy, and creamy.
Amp up your grilled tofu with chipotle and miso.
After tasting these, you'll never look at veggie burgers the same way again.
Brussels sprouts take their turn over the flames.
Richly sweet and creamy innards matched with a slightly crisp exterior.
The new potato standard for your grill.
Foil packets trap the steam.
One of our favorite salads of all time.
This eggplant dish takes two trips to the grill.
Carrots cut on the bias make slices large enough to grill easily.
It's not just a salad, it's a way of (backyard) life.
Nutty, sweet grilled cabbage wedges, drizzled in a spicy Thai-inspired sauce.
Deep, rich miso is a natural partner for the smoky flavor of the grill.
Grilled veggies meet a tangy herb vinaigrette.
The perfect quick starter or side.
Grilled eggplant rolls get some Greek love.
Grilled corn dressed with a savory mix of butter, soy sauce, garlic, and ginger.
Par-boiling gets you to dinner sooner.
Tangy buttermilk dressing on toasty grilled lettuce.
Sweet grilled squash are perfect with this Argentine sauce.
Charred cabbage gets a little steakhouse treatment.
Tender and lightly charred.
A grilled dish for chip lovers.
Toasty grilled cabbage with a light and creamy yogurt dressing.
Fire-roasted butternut squash is perfectly soft and sweet inside.
Corn, meet gochujang.
Rich polenta gets a little char and a marinara topping.
Grilling fennel gives it a mellow and slightly sweet flavor.
A spicy and bright departure from your standard grilled corn.
A refreshing dressing for the garden favorite.
Chili mayo loves coconut.
Juicy vegetables, subtle spice, and tender lentils.
Sour cream and vinegar cool the heat of grilled jalapeños.
What your pickle's been missing.
A sweet-tart-spicy take on potato salad.
Savory olives get cozy with zucchini.
Smoky lacinato leaves stand up to a bacony vinaigrette.
Garlicky, cheesy, perfect.
Sharp cheddar and roasted red peppers give these twice-baked potatoes the rich and addictive flavor of pimento cheese.
Hearty bitter lettuces become remarkably sweet when charred over a live fire.
Zucchini and yellow squash layered with melty kasseri cheese.
A mushroom you'll remember.
These tiny, fancy zucchini rolls pack a punch.
Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.
A marinated mushroom paired with mashed avocado and sweet peach.
Take your bacon to the grill.
Soft, smoky eggplant with buttery mozzarella.
After an hour nestled in the embers, these potatoes are practically pre-mashed.
This salad has kick.
Grilled radicchio and onions dressed in a sherry-mustard vinaigrette.
Grilled corn seasoned with buffalo-style hot sauce, blue cheese, and chives.
Try a little tenderness.
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