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