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