Grilled Vegetable Recipes That Put a Bounty of Produce—Including Zucchini, Tomatoes, and Eggplant—to Good Use

You'll want to try this modern take on the French sauce gribiche, it's the perfect pairing with grilled asparagus. We take the hard-cooked eggs out of the sauce and serve them sliced with the asparagus and drizzled with mustard vinaigrette made with cornichons and capers.

A summertime must, grilled corn is elevated with a brush of butter plus a sprinkling of homemade chile-lime salt and grated Parmesan. Garnish with sliced jalapeños and chopped cilantro for even more flavor.

This umami-rich side is hearty, healthy, and oh-so delicious. Zucchini is sliced and brushed with a glaze made with yellow miso, soy sauce, and rice vinegar, then grilled. Sprinkle sesame seeds before serving to contrast with the soft texture of the squash. 

Bring out all of the flavor that eggplant has to offer by cooking it on the grill whole until the skin is lightly charred and the flesh is malleable. To serve, cut the vegetable lengthwise, revealing its rich and creamy center, and top with pomegranate molasses, and three-ingredient tahini sauce. 

Grilled peppers and onions star in our take on fattoush salad which also features briny feta and herb-coated cannellini beans mixed with your choice of parsley, dill, and cilantro. Pita chips and a drizzle of red-wine vinaigrette add a welcome crunchy brightness. 

It doesn't take much to make great grilled corn on the cob and this recipe is a testament to that. Leaving the husk on while it cooks yields perfectly tender corn loaded with grilled flavor. Once the ears are done, remove the husks and brush the kernels with butter, salt, pepper, and chili powder to serve. 

Elevate your antipasti with this dish of flame-kissed eggplant and squash in a sweet-and-sour sauce studded with plump raisins and briny capers. Complete it with a serving of cured meats, toasted sesame bread, burrata, and goat cheese. 

A lighter, healthier version of eggplant parmesan, this version calls for grilling rather than breading and frying. Top the grilled planks of eggplant with mozzarella, then return to the grill to let the cheese melt, before topping with a tomato-shallot mixture, fresh basil, and olive oil to serve. 

When vegetables, such as carrots, onion, beets, and bell peppers, are cooked directly on the hot coals their surfaces remain firm while the inside becomes ultra-succulent and tender.

This next-level stuffed peppers recipe offers a dynamic, flavor-packed filling. A mixture of couscous, shallots, tomatoes, and feta is spooned into peppers that have been cooked over direct heat to char the exterior and soften the flesh.  

Store-bought flatbreads are used here as a quick alternative to homemade pizza dough. Once charred, top the individual-sized rounds with mozzarella cheese and a heaping of grilled produce—we like using mushrooms, zucchini, red onion, and kale. Finish each with a sprinkling of blue cheese and more mozzarella.

Unshelled English peas are threaded onto skewers and grilled until they're charred and crispy on the outside. Dress up this appetizer with a sprinkle of toasted coconut, a hint of cayenne, squeeze of lime, and pinch of flaky sea salt.

A feast of grilled vegetables, this salad features mushrooms, radicchio, and summer squash, along with tangy Halloumi cheese (which is also grilled). The irresistibly sweet, yet tart dressing is made with grilled tomatoes. 

Use a mix of blue, white, and red potatoes to make a colorful grilled side that will complement the rest of your barbecued foods. They don't need much to delight your palate—just flaky sea salt, olive oil, and oregano leaves.