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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.
Foil packets trap the steam.
Balsamic vinaigrette adds a tanginess to grilled vegetables.
Meaty mushrooms belong between buns.
Richly sweet and creamy innards matched with a slightly crisp exterior.
These grilled spuds have all the qualities of any good fry.
Best eaten with your fingers.
Meet halloumi, your new favorite cheese.
Crispy, crunchy, and creamy.
After tasting these, you'll never look at veggie burgers the same way again.
Brussels sprouts take their turn over the flames.
One of our favorite salads of all time.
Amp up your grilled tofu with chipotle and miso.
This eggplant dish takes two trips to the grill.
The new potato standard for your grill.
Grilled eggplant rolls get some Greek love.
Carrots cut on the bias make slices large enough to grill easily.
Nutty, sweet grilled cabbage wedges, drizzled in a spicy Thai-inspired sauce.
Grilled veggies meet a tangy herb vinaigrette.
Grilled corn dressed with a savory mix of butter, soy sauce, garlic, and ginger.
Deep, rich miso is a natural partner for the smoky flavor of the grill.
Sweet grilled squash are perfect with this Argentine sauce.
Tangy buttermilk dressing on toasty grilled lettuce.
Tender and lightly charred.
It's not just a salad, it's a way of (backyard) life.
A refreshing dressing for the garden favorite.
A spicy and bright departure from your standard grilled corn.
Chili mayo loves coconut.
Corn, meet gochujang.
A grilled dish for chip lovers.
Toasty grilled cabbage with a light and creamy yogurt dressing.
Charred cabbage gets a little steakhouse treatment.
Grill the sauce, then grill the salad.
The perfect quick starter or side.
Juicy vegetables, subtle spice, and tender lentils.
Par-boiling gets you to dinner sooner.
Garlicky, cheesy, perfect.
A sweet-tart-spicy take on potato salad.
Zucchini and yellow squash layered with melty kasseri cheese.
A mushroom you'll remember.
What your pickle's been missing.
Grilling fennel gives it a mellow and slightly sweet flavor.
Rich polenta gets a little char and a marinara topping.
Fire-roasted butternut squash is perfectly soft and sweet inside.
Sour cream and vinegar cool the heat of grilled jalapeños.
Savory olives get cozy with zucchini.
Soft, smoky eggplant with buttery mozzarella.
These tiny, fancy zucchini rolls pack a punch.
Smoky lacinato leaves stand up to a bacony vinaigrette.
A marinated mushroom paired with mashed avocado and sweet peach.
Grilled corn seasoned with buffalo-style hot sauce, blue cheese, and chives.
Try a little tenderness.
Take your bacon to the grill.
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.
This salad has kick.
Grilled radicchio and onions dressed in a sherry-mustard vinaigrette.
Hearty bitter lettuces become remarkably sweet when charred over a live fire.
Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.
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