If you’re going to fire up the grill, you might as well cook as much of the meal as you can on it. That means your veggie side dishes, too. Grilled vegetables are a great accompaniment to grilled chicken, grilled portobello mushroom burgers, pork ribs, and much more.
Next time you pull the grill out, consider adding one of these 21 grilled vegetables on the grate alongside (or instead of) the main entrée.
Grilled Mexican Street Corn
Grill corn. Top with a zesty, creamy sauce, sprinkle with crumbled cotija cheese and chow down. This Mexican street corn is just as delicious and just as messy as if you bought it from a street vendor.
Grilled Broccolini with Lemon Tahini Dressing
This grilled broccolini dish looks fancy, but it’s simple to make. Whip up a simply nutty sesame dressing in minutes. Toast pine nuts while the grill heats. When the grill is hot, throw on the broccolini. Drizzle with the dressing and sprinkle with pomegranate seeds and pine nuts.
Grilled Carrot Dogs
Seriously, these are not a joke. Coat whole boiled carrots with a savory seasoning paste and toss on the grill, where they get a skin that’s closer to a real-deal hot dog than any tofu pup you’ll find at the store. These are great on a bun topped with baked beans.
Grilled English Peas
Take fresh English peas, toss them with olive oil and salt, and then grill them until they are lightly charred on the outside and steamy soft on the inside. Eat them as is—just like you’d eat edamame—or sprinkle some balsamic and chopped mint on the peas before eating.
Baked Potato on the Grill
Why not bake potatoes on the grill? Close the lid and cook them over indirect heat while you have something low and slow, like ribs, going. It’s basically an instant side!
Whole Grilled Eggplant
Grilling eggplant results in a melt-in-your-mouth veggie experience. Poke holes in whole eggplants and put them on the grill. You’ll only need to flip once. When they’re done, let them cool a bit, slice in half lengthwise, and drizzle extra virgin olive oil and squeeze a lemon half over the top.
Grilled Whole Smoked Cauliflower
Slather a head of cauliflower with a spice rub and smoke it on the grill over indirect heat. A buttery soy sauce baste and satay sauce for serving make this a centerpiece-worthy, plant-based main that’ll wow everyone.
Easy Grilled Peppers
This quick and easy summer side is so versatile. It’s a great side for burgers, grilled meat, or grilled seafood. Grilled peppers also work as part of an antipasto platter or as an appetizer paired with quality provolone cheese. Add leftovers to frittatas or quiche. Come to think of it, you’re definitely going to want to grill extra so you’ll have leftovers.
If you steer clear of okra because it can be slimy, this recipe is for you. Grilling okra gives it a lightly charred exterior and a tender interior. The high heat virtually burns the slime away. The recipe includes an optional tahini garlic dipping sauce, or opt for other sauces like remoulade or blue cheese sauce.
Cajun-Spiced Grilled Corn
Grill corn, then top with melted butter and Cajun spices—a blend of paprika, garlic powder, peppers, and thyme. It’s the perfect side for grilled cilantro lime chicken.
Grilled Cabbage with Peanut Sauce
Head to the Asian grocery store for kecap manis, a sweetened aromatic soy sauce used in Indonesian cooking. You’ll need it for the peanut sauce that’s a real standout. The sweet sauce complements the smoky grilled cabbage.
If you’re grilling steak, chicken, or fish, these fingerling potatoes are perfect to grill beside them. Parboil the potatoes first (so they cook more quickly on the grill), toss with salt, pepper, oil, and garlic, and grill. These may become your go-to grilled side.
Grilled Zucchini and Yellow Squash with Champagne Vinaigrette
There comes a time every summer when many of us are looking for ways to use up the abundance of seasonal zucchini and yellow squash. Here’s one way—grill them until they’re tender and then toss with Champagne vinaigrette for a super simple summer side dish.
Grilled Corn on the Cob
The best way to grill corn on the cob is to grill corn in the husk, directly on a hot grill. Why? The corn steams in its own moisture that’s trapped by the husks. The smoke makes its way through the husk and flavors the corn. Add even more flavor by serving the corn with herb butter.
Steam prepped artichokes for 20 minutes to soften so they’ll cook on the grill faster and more evenly. The last bit of cooking will happen on the grill, where they will stay dry and get a smoky flavor. Serve with remoulade.
Simple and so good, all it takes to grill tomatoes is to cut them in half, season with olive oil, salt, pepper, and grill for less than 5 minutes. What do you do with them? Serve them as a side dish as you would any other vegetable, add them to a sandwich or burger, or add them to a pasta salad.
If you want to take your grilled burgers up a notch, grill onions alongside of them. They have a smokey bite making them the ultimate burger topping. Brush onions with olive oil, skewer them to keep the slices together, and grill them up!
Grilled asparagus has a smoky flavor, and it’s tender but still with a little crunch. They’ll go with just about any main dish you can cook up. Try it with grilled salmon with mango cucumber salsa.
Grilled Sweet Potatoes
Slice sweet potatoes into 1/4-inch slices, paint them with olive oil, sprinkle on salt, and grill. They grill up in about 10 minutes. When they’re done, toss them in a cilantro lime dressing. These sweet potatoes would work with so many main dishes, including grilled seafood.
Grilled Japanese Eggplant With Tahini Sauce
Japanese eggplants have a creamier center than globe eggplants. When grilled the creamy center and the smoky charred flavor goes really well with a creamy sesame tahini sauce.
Grilled Romaine Lettuce
Not all lettuce has enough structure to hold up to the grill, but romaine does. Baste romaine hearts with a simple vinaigrette and grill until they’re browned on all sides. It goes quickly so don’t walk away from the grill. Serve whole topped with vegan Caesar dressing, or chop the leaves up and use in any salad you’d use raw romaine.