1 of 27Greg Dupree
Israeli Street Corn
We reimagined Mexican street corn with Israeli flavors, seasoning the grilled ears with tangy yogurt, salty feta, herbs, citrus, and a little heat.
2 of 27Greg DuPree
Grilled Peppers with Eggs
Morgan Robinson, chef-owner of Smoke Open Fire catering company in Napa, creates lavish Argentinean-style asados (barbecues), often in the middle of vineyards. Unexpected and satisfying with a briny bite, this egg dish riffs on a recipe from one of those feasts.
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3 of 27Jeffery Cross
Grilled Asparagus and Prosciutto Cobb Salad
In this fresh take on the classic Cobb, a little smoky char adds depth to asparagus and green onions, and the grill turns prosciutto into crisp shards. Choose large asparagus so they won’t fall through the grates.
4 of 27Stan Lee
Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest
Because of its size and density, cabbage lends itself well to the smoldering embers of the fire, where it transforms and emerges juicy, smoky, and meaty. Trust us, even people who think they don’t like cabbage—they’ve only had watery coleslaw or bland cabbage soup—go nuts for this addictive starter dish.
5 of 27Iain Bagwell
Grilled Vegetable Paella
It’s a street-festival favorite: enormous pans of paella bubbling over open-air burners, drawing a crowd. Scott Ketterman of Portland’s Crown Paella, who’s created these delicious spectacles for up to 700 people, says that’s the whole point of paella. “It’s a communal dish that brings people together. In Valencia, where it’s from, it’s the traditional Sunday family meal.”
6 of 27Greg DuPree
Monday Night Grilled Vegetable Platter
This dish is an easy way to jump-start the week—and cook outside on a summer night. Prep everything the night before to make it come together even more quickly, and serve with warm, crusty bread. This also makes a great communal first course for a party.
7 of 27Erin Kunkel
Caramelized Tomato Bruschetta
In a skillet cooked atop the grill, the tomatoes caramelize while keeping a soft shape. This makes for an easy and impressive summer party appetizer.
8 of 27Ngoc Minh Ngo
Grilled Lettuces with Manchego
Grilled lettuce? Trust us. Crisp lettuces become a savory treat with a quick trip to the grill, a drizzle of zippy dressing, and a sprinkle of manchego cheese.
9 of 27Dan Goldberg
Grilled Eggplant, Tomatoes, and Zucchini
Here is the perfect, basic method for grilling summer’s bounty―these gorgeous veggies will come out right every single time.Try it with green onions and bell peppers too.
10 of 27Dan Goldberg
End-of-Summer Pasta
Toss everything on the grill: chicken, mushrooms, peppers, and ribbons of zucchini for a perfect one-dish summer dinner.
11 of 27Thayer Allyson Gowdy
Chili Lime Corn on the Cob
Lime and chili are the perfect complements to sweet and juicy fresh corn on the cob.
12 of 27James Carrier
Grilled Portabellas with Couscous
This healthy, hearty, veggie-loaded meal is as tasty as it is good for you.
13 of 27Leo Gong
Grilled Yellow Squash and Zucchini Pasta Salad
Here’s a great way to use summer’s abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout.
14 of 27James Carrier
Grilled Potatoes and Asparagus with Basil and Parmesan
Creamy-crispy potatoes and asparagus cooked just-right make this grilled veggie combo especially satisfying.
15 of 27Leigh Beisch
Grilled Corn and Pepper Bisque
The only cooking involved in this chilled corn soup takes place on the grill, which makes it perfect for summer.
16 of 27Lisa Romerein
Grilled Green Tomatoes with Red and Yellow Tomato-Basil Salsa
This double-tomato whammy highlights tomatoes in all their summer glory. Plus, the salsa can be made ahead of time.
17 of 27Annabelle Breakey
Classic Grilled Artichokes
When you’ve got good artichokes, you don’t need much more than a grill, olive oil, lemon, and salt to bring out their flavor. Some caper sauce, garlic butter, and spicy mayo don’t hurt, though!
18 of 27Thayer Allison Gowdy
Grilled Eggplant and Pepper Salad
While some wines are a hard match for vegetables, Syrah works well with earthy and herbal veggies like eggplant, zucchini, and bell peppers―especially when they’re grilled.
19 of 27Alex Farnum
Grilled Corn on the Cob with Cilantro Queso Fresco Butter
From Colorado chef Mark Fischer, here’s a combo that’s especially good with Latin- or Southwestern-flavored grilled meat. Offer any leftover butter to spread on warm bread.
20 of 27Thomas J. Story
Grilled Potato, Onion, and Bacon Skewers
Crisp-edged bacon, starchy potatoes, and juicy onions together make an unbeatable side for just about any summer dish.
21 of 27Thomas J. Story
Blistered Squash Blossoms
Chris Cosentino of co*ckscomb restaurant in San Francisco likes to serve this barely seared vegetable dish hot.
22 of 27Thomas J. Story
Grilled Coconut Sticky Rice
Banana leaves make convenient packages for transporting single-serving sizes of rice, and when they are reheated on the grill or in a pan they smoke and steam the rice, perfuming it with an earthy, floral scent.
23 of 27Eva Kolenko
Grilled Potato Latkes
The genius of this method is that it doesn’t smell up the house, and the cooking becomes part of the night’s entertainment.
24 of 27Greg Dupree
Grilled Four-Onion Pizzas
This pizza showcases the best of the allium family—from the sharp top notes of fresh chives to the deep flavors of sautéed leeks.
25 of 27Annabelle Breakey
Grilled Eggplant with Cherry Tomatoes
Layers of eggplant, melted cheese, and grilled tomatoes stack up for a satisfying meal on meatless Monday (or any night of the week). Serve with crusty grilled bread and a crisp green salad.
26 of 27Annabelle Breakey
Quick Grilled Dinner Salad
The dressing is a cinch to customize, depending on what you have on hand—and so is the salad itself: Use whatever grilled meat, vegetables, and greens you like.
27 of 27Iain Bagwell
Grilled Asparagus with Lemon
Opt for fat asparagus—the spears will be tender but not mushy when the tips are crisp.
