Whether you prefer to make a grilled summer-vegetable medley or home in on a dish starring one peak-season favourite, the options here for serving and prepping vegetables are varied and flavourful. Read on for new ways to give summer side dishes and salads a complete upgrade.
Grilled Zucchini Fries
For a fun riff on deep-fried zucchini sticks, slice zucchini into thick sticks. In a bowl, drizzle with olive oil and sprinkle with thyme leaves (fresh or dried) and garlic salt. Lightly grill, keeping zucchini fairly firm. Transfer back to bowl. Add heaping spoonful or two of toasted breadcrumbs. Toss to coat and serve.
Umami Blast Zucchini and Peppers
Cut 1 cm thick diagonals of zucchini and peppers into thick wedges. Brush with a mixture of soy sauce, Worcestershire sauce, minced garlic, and olive oil; grill all over. Watch everyone clear their plates!
Heading down to South America-the home of the potato, open-fire barbecuing and cumin-spiced meats served with herb-flecked chimichurri salsas-we bring you skewers that reflect this continent's grilling culture.
Grilled Red Pepper Egg Cups
Bring grilled summer vegetables to the breakfast table with these colourful red pepper egg cups! A lightly charred pepper with a freshly cracked egg bakes on the 'cue on indirect heat under a closed lid just until set, about 15 minutes.
Grilled summer vegetable platter
For this simple summer platter, peppers, asparagus, tomatoes, and more get a nice char on the grill and are tossed in pesto dressing and topped with tangy goat cheese.
Yes, you can have your bacon-wrapped grilled corn and eat it, too! Smoked paprika and fresh thyme up the ante on this flavourful favourite that gets an infusion of smokiness thanks to the BBQ.
Grilled Spicy Street Corn
Grill corn on the cob, then brush with butter or mayonnaise. Generously add your favourite spicy seasoning or hot sauce-and a crumble of feta, if you like-and dig in!
This is a riff on a Spanish tapas classic that's so tasty and easy to make, you'll wonder why you've never made this before! Grilled Pesto-Filled Mushrooms is the side dish, starter, or canapé you never knew you were missing-until now.
Sweet and Sticky Asparagus
Grill asparagus and brush lightly with hoisin sauce (or your favourite sauce) near the end of grilling. Sprinkle with sesame seeds or peanuts and serve.
Slice bacon lengthwise; wrap around 2 to 4 asparagus spears and secure with wooden pick toothpick. Repeat. Grill on medium-low heat until asparagus is tender and bacon is crispy, about 8 min. Get the full recipe here.
Grilled Caesar Salad
Grilled romaine, radicchio, and asparagus are paired with cubed cheese, fresh herbs, boiled eggs, and a handful of nuts for a colourful filling summer salad that doubles as a lunch main or dinnertime side dish.
Grilled Radicchio with Capers
This grilled salad recipe, made with sharp radicchio, briny capers, and fresh parsley, is an elegant and easy side to serve with all of your grilled summer meats.
Summer Potato Salad
Place chunks of potatoes (or minis) in a foil pan. Add enough water to cover the bottom of the pan, then add a splash of olive oil. Cover with foil. Grill until potatoes are tender and the water is almost evaporated. Stir in grainy mustard, butter, diced red onion, dill, salt, and pepper and serve.