recipes

All the Grilled Vegetable Recipes You Can Handle—and Then Some

They're more than just the perfect sides for summer.
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Alex Lau

Sure, we love a big raw salad, but when you've got a craving for char and smoke, there's nothing better than these grilled vegetable dishes. Here are our favorite recipes to get you started, for sides, mains, or even while-you're-grilling snacks.

  • Photo by Alex Lau, food styling by Andy Baraghani, prop styling by Emily Eisen
    3/29

    Grilled Carrots With Avocado and Mint

    You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.

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  • Photo by Alex Lau, food styling by Andy Baraghani
    4/29

    Smoky Eggplant Dip (Eggplant Moutabal)

    The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.

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  • Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson
    5/29

    Grilled Summer Squash and Red Onion With Feta

    Say it with us: No more squishy, bland summer squash!

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  • Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime
    6/29

    Grilled Yu Choy with Sate Oil

    If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

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  • Peden & Munk
    7/29

    Grilled Asparagus and Spring Onions With Lemon Dressing

    Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

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  • Christopher Testani
    8/29

    Grilled Cobb Salad

    For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

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  • Photo by Laura Murray, styling by Judy Mancini
    9/29

    Spicy Grilled Cauliflower Steaks

    Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.

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  • Laura Murray
    10/29

    Ginger-Miso Grilled Asparagus

    As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.

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  • Laura Murray
    11/29

    Grilled Corn and Poblano Chile Salad

    Psst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome.

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  • Peden + Munk
    12/29

    Grilled Mustard Broccoli

    This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

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