Grilled Vegetable Recipes That Put a Bounty of Produce—Including Zucchini, Tomatoes, and Eggplant—to Good Use
The vegetable-based recipes in this collection include entrées, appetizers, and side dishes that are prepared on the grill.
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While cookouts often conjure thoughts of hotdogs, burgers, steak, and other meaty delights, vegetables are the star in this collection of grilled recipes. From main courses like pizza topped with seasonal produce and stuffed summer squash to side dishes including grilled corn on the cob and eggplant, the recipes here offer something for everyone—meat-eater or not.
Kick off pizza night by firing up your grill. Cooking your pie on the hot grates results in an irresistibly charred crust with a pillowy inside; this method also lets the cheese topping bubble up perfectly. If you're looking for a crowd-pleasing recipe to try, turn to our Grilled-Asparagus, Tomato, and Fontina Pizzettes, pictured here, which are topped with gooey fontina, flame-kissed asparagus and scallions, as well as fresh tomatoes and thyme. The pizza rounds are perfect for dinner served alongside a refreshing salad.
What about stuffed grilled vegetables? Couscous, bulgur, basmati rice, and more hearty grain-based fillings create a healthy weeknight meal when spooned inside grilled peppers or zucchini. If you're looking for a simple grilled vegetable recipe to serve alongside the rest of your entrée, know that we have plenty of tasty ideas to help you, too. Pile your plate high with carrots, onion, beets, and bell peppers—if you have a charcoal grill, you can cook these vegetables directly on hot coals to create the perfect balance of firm, yet tender texture.
Whether you're planning a big backyard barbecue or an intimate dinner with plenty of char-grilled flavor, let these incredible vegetable recipes for the grill guide your menu.
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Grilled Asparagus with Caper-Cornichon Vinaigrette
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.
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Grilled Corn with Chile-Lime Salt
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.
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Grilled Zucchini with Miso
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.
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Whole Grilled Eggplant with Rice Pilaf
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.
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Grilled Vegetables and White-Bean Fattoush
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.
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Grilled Corn on the Cob
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.
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Grilled-Vegetable Agrodolce
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.
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Grilled-Eggplant Parmesan
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.
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Coal-Roasted Vegetables
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.
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Grilled Vegetarian Stuffed Peppers
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.
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Grilled Vegetable Pizzas
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.
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Grilled Peas with Toasted Coconut
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.
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Grilled Vegetables and Halloumi Cheese with Charred-Tomato Dressing
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.
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Grilled Potatoes
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.