Meaty mains dominate the summer grilling season, but these veggie sides will give them a run for their money.
Adding a dash of Indian-style spice to your grilling menu is easy with this five-ingredient recipe. Thick slices of cauliflower are marinated with yogourt and tandoori spice powder before being grilled until golden and tender. Chopped cilantro adds a fresh finish to every bite.
Vibrant Romesco sauce made with fragrant summer tomatoes, almonds, roasted red peppers and smoked paprika has the harmonious balance of sweet, tart and spicy. Serve over smokey, grilled eggplant and green onions.
This easy side (or appetizer!) comes together quickly on the grill. Start by splitting fresh jalapeños in half and removing the seeds. Fill the peppers with a mix of goat cheese, garlic, lemon zest and chives. Top with panko breadcrumbs and grill.
Grilled red potatoes, sharp blue cheese and peppery arugula make for an elegant twist on classic potato salad. Serve with a drizzle of blue cheese dressing and fresh chives.
Grilling avocados is an unexpected way to serve this popular fruit. Cut avocados in half and remove the pits. Leave the skin on and grill cut side down. Then flip over, fill the pit cavities with cheese and continue to grill (cover down) until melted. Remove the avocados from the grill and dress with the vinaigrette.
Tomatoes, balsamic vinegar and fresh basil are always a good combination. Mix up this classic trio by cutting tomatoes in half horizontally and brushing them with balsamic vinegar and olive oil before grilling. Once they’re off the grill, sprinkle tomatoes with fresh basil and crumbled croutons.
Cooking eggplant transforms the firm, slightly bitter flesh into an irresistibly silky side. Season the veggie with salt when it’s taken off the grill. Serve with a drizzle of honey, lemon juice and olive oil. Garnish with fresh thyme.
One of the easiest veggies to prep and grill, this zucchini side is on the table in 20 minutes. Simply cut zucchini lengthwise and grill for four minutes per side. Sprinkle with grated Parmesan cheese and finely chopped fresh chives before serving.
Almost any vegetable can be grilled. Brush your produce of choice with oil, season with salt and pepper and grill.
Most veggie prep can be done well before guests arrive for a barbecue or on the weekend for meals during the week. Wash, trim and season veggies and refrigerate until it’s time to fire up the grill.
To prevent bamboo skewers from catching fire on the grill, soak them in water for at least 30 minutes before assembling kabobs. Alternatively, reusable stainless steel skewers are a great option.
Don’t chase cherry tomatoes around the grill — slide them onto a skewer and grill!
To speed up the cook time for grilled potatoes, pierce them with a fork and microwave on high for two minutes prior to grilling.
Grill baskets keep veggies contained and prevent them from sliding through the grate.
To minimize flare-ups and keep food from sticking, clean the grill with a stiff-bristled wire brush between uses. But make sure to inspect your BBQ brush before each use and throw it away if you notice that the bristles are loose or stuck to the grill as this could result in the bristles getting into food.