Greens and veggies, grilled to savory new heights.
Grill the sauce, then grill the salad.
Sweet grilled squash are perfect with this Argentine sauce.
The flavors of smoke and earth.
Tender and lightly charred.
It's not just a salad, it's a way of (backyard) life.
The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning.
Crispy, crunchy, and creamy.
Smoky grilled cabbage with a ginger-miso dressing that's sweet, salty, earthy, and tangy.
Par-boiling gets you to dinner sooner.
Earthy spices and a little heat.
Charred cabbage gets a little steakhouse treatment.
Toasty grilled cabbage with a light and creamy yogurt dressing.
Smoky lacinato leaves stand up to a bacony vinaigrette.
Foil packets trap the steam.
Richly sweet and creamy innards matched with a slightly crisp exterior.
Nothing wrong with a classic.
Corn, meet gochujang.
Grilled corn dressed with a savory mix of butter, soy sauce, garlic, and ginger.
A spicy and bright departure from your standard grilled corn.
Chili mayo loves coconut.
A mushroom you'll remember.
Creamy, spicy, rich, and sweet.
Meet halloumi, your new favorite cheese.
Tangy buttermilk dressing on toasty grilled lettuce.
The perfect quick starter or side.
Grilled veggies meet a tangy herb vinaigrette.
Take your bacon to the grill.
A sweet-tart-spicy take on potato salad.
Meaty mushrooms belong between buns.
Sour cream and vinegar cool the heat of grilled jalapeños.
Savory olives get cozy with zucchini.
A refreshing dressing for the garden favorite.
Soft, smoky eggplant with buttery mozzarella.
A grilled dish for chip lovers.
Deep, rich miso is a natural partner for the smoky flavor of the grill.
These tiny, fancy zucchini rolls pack a punch.
Fresh, tangy, creamy, spicy, cheesy, meaty.
We love the look of these grilled sweet potatoes.
The new potato standard for your grill.
Brussels sprouts take their turn over the flames.
Best eaten with your fingers.
This salad has kick.
Try a little tenderness.
How to fall in love with brussels sprouts: Get them nicely browned and crisp.
After an hour nestled in the embers, these potatoes are practically pre-mashed.
Grilled radicchio and onions dressed in a sherry-mustard vinaigrette.
These grilled spuds have all the qualities of any good fry.