14 Delicious Grilled Side Dishes
Elote-Style Corn With Cotija And Spicy Cilantro Cream
The secret to our grilled Mexican street corn is not just the herb-and-cotija laced sour cream, but tangy amchur (also spelled amchoor) powder, a tart spice made from dried green mangos. Reserve the rest of the bag for curries, chutneys, or pickles. Or substitute for vinegar or lemon juice to add acidity to any other recipe.
Grilled Vegetable Salad
For best results, whisk fresh herbs into dressing just before serving—over time, they can turn dark. To keep your greens extra crisp, serve them on chilled salad plates.
- Recipe: Grilled Vegetable Salad
Grilled Tomato Salad with Creamy Basil Dressing
Marinated chunks of fresh mozzarella. A velvety dressing made from basil, balsamic vinegar, mayo, and sour cream. And great slabs of green tomato grilled alongside cherry tomatoes on the vine. This is a Caprese salad on Sport mode.
Grilled Veggie Kebabs
Firing up the grill means you can mingle while you cook, and makes it easier to time your dishes as guests arrive. Kebabs are a smart choice because they can be prepped earlier in the day.
- Recipe: Grilled Veggie Kebabs
Grilled Sweet Potatoes With Scallion Butter
Produce perfect sweet potatoes—crackly on the outside, gooey in the middle—without ever having turn on your oven. Then go next-level by slathering each tender wedge in our garlic-scallion butter flecked with orange zest and paprika.
Grilled Tomato Bread
This rustic side dish has a Spanish inspiration, and although it's simple to make, it's rich with the flavor of ripe tomatoes.
- Recipe: Grilled Tomato Bread
Minty Grilled Summer Squash
Pro move: raid your farmer’s market for as many types of summer squash (pattypan, zephyr, zucchini) to achieve peak visual appeal. Although a pretty presentation isn’t what sells this recipe. That would be the yin-and-yang of salty and sweet from the feta cheese and honey mustard vinaigrette drizzled on top.
- Recipe: Minty Grilled Summer Squash
Grilled Summer Veggie Sucotash
Lightly coat vegetables with oil; they tend to stick to grill grates. if you don’t have a grill pan, cut pieces in half lengthwise, so they’re less likely to drop into the flames.
- Recipe: Grilled Summer Veggie Sucotash
This recipe is equally delicious with artichokes. Boil 30 to 35 minutes, cut in half and remove fuzzy choke, then proceed with step 3.
- Recipe: Grilled Asparagus
Grilled Tomatoes Tapenade
Grilling coaxes maximum flavor from fresh ingredients, making it ideal for the season's best tomatoes.
- Recipe: Grilled Tomatoes Tapenade
Grilled Padron Peppers
If these local favorites are not at your market, try jalapeños instead.
- Recipe: Grilled Padron Peppers
When fresh from the farmers' market, eggplant needs little more than a drizzle of olive oil and a sprinkling of salt and pepper.
- Recipe: Grilled Eggplant
Grilled Potato Wedges
For a big flavor boost, coat potatoes with seasoned oil before grilling, but save the oil. After potatoes are grilled, toss them in it again. The rosemary will burn off on the grill, but what’s left in the infused oil adds amazing flavor.
- Recipe: Grilled Potato Wedges
Grilled Vegetable Salad with Goat Cheese
Use whatever combination of vegetables look best at the market, and don't add the goat cheese until just before serving.