10 Grilled Veggies To Upgrade Your BBQ Game

pexels.com

Kick the BBQ beans to the curb.

We spend a lot of time grilling out in the summer...cooking on the stove top or in the oven just heats up the house wayyy too much. Cooking protein is no problem, but what do you make as your side dish on the grill? Baked beans get old, fast... Luckily, the summer is prime-time for fresh, delicious veggies and the SHINE on the grill. Check out one of these recipes during your next barbecue.

1. Lemon Herb Marinated Grilled Vegetables

savorynothings.com

Lemon and fresh herbs + a little heat form the grill make these veggies sing with delish-factor.

INGREDIENTS:
Vegetables
- 1 eggplant cut into thick rounds
- 2 zucchinis cut into thick slices
- 2 red bell peppers quartered
- Salt
Lemon Herb Marinade
- 1/4 cup olive oil
- 1 tbsp lemon zest
- Bunch of your favorite mixed herbs chopped
- Salt and pepper to taste

INSTRUCTIONS:
1. On parchment paper lay out the cut vegetables and salt generously. Leave for at least 30 minutes to drain excess water.
2. To make the marinade, mix all ingredients together in a large bowl and set aside.
3. Heat your grill and grease it well. Dry vegetables with paper towels before brushing them well with marinate. Heat your grill and grease it well. Grill the vegetables about 2-3 minutes per side (this will take some time depending on how many slices you got out of your vegetables).
4. Drizzle the grilled vegetables with the remaining marinade, making sure everything is evenly coated and arrange on a plate.

Get the full lemon herb vegetables recipe here.

2. Grilled Brussel Sprouts

skinnytaste.com

Okay. Confession. I'm obsessed with brussel sprouts. And I put balsamic vinegar on everything I possibly can. This recipe marries my two obsessions in a beautiful, beautiful way.

INGREDIENTS:
- 1 lb brussels sprouts, stems trimmed and cut in half
- 2 tbsp olive oil
- 4 long wooden skewers
- 1/4 tsp kosher salt
- fresh cracked black pepper
- 1 tbsp balsamic glaze (The author used Delallo)

INSTRUCTIONS:
1. Place the brussels on skewers as pictured and place the skewers on a large enough piece of sturdy foil to cover the top. Drizzle with olive oil, salt and pepper.
2. Heat the grill, when hot lower the heat to low and put foil with skewers on the grill, tenting the veggies with the foil. Cook about 30 minutes, turning every 5 minutes to keep them from burning. When done, drizzle with balsamic glaze and eat right away.

Get the full grilled brussel sprouts recipe here.

3. Grilled Lemon Garlic Zucchini

damndelicious.net

Lemon just makes everything, let's be honest. And garlic. I mean, you put everything on garlic too, right? These zucchini are a dream.

INGREDIENTS:
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
- 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:
1. In a small bowl, whisk together butter, garlic, Italian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
2. Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about 2 minutes per side.
4. Serve immediately, garnished with parsley, if desired.

Get the full lemon garlic zucchini recipe here.

4. Grilled Baby Potatoes with Dijon Mustard and Herbs

onceuponachef.com

If I could marry Dijon mustard...I would. If I could marry potatoes...I would. What can I say, I'm fickle when it comes from my food feelings. Luckily, this recipe lets me have both.

INGREDIENTS:
- 1 pound baby Yukon Gold potatoes
- 1/4 cup mayonnaise, best quality such as Hellman's or Duke's
- 1/4 cup Dijon mustard
- 1 tablespoon + 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme (rosemary would also work well, or a combination)
- 1 tablespoon chopped fresh Italian parsley, for garnish (optional)

INSTRUCTIONS:
1. Place the potatoes in a medium pot; add water to cover by 1 inch and 1 tablespoon of the salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender when pierced with a sharp knife, about 12 minutes. Drain the potatoes; then place them back in the pan and run under cold water to cool.
2. Preheat the grill to medium-high heat.
3. In a large bowl, whisk together the mayonnaise, the Dijon mustard, remaining teaspoon salt, pepper, garlic and thyme.
4. Drain the potatoes and slice them in half. Add to the Dijon mustard sauce and toss to coat evenly, taking care not to smash the potatoes.
5. Clean and oil the grill grate. Place the potatoes on the grill and cook, covered, for about 3 minutes, or until you see nice grill marks on the first side. Using tongs, turn the potatoes and grill about 3 minutes more, until crisp and golden all over. Transfer the potatoes to a serving platter and sprinkle with chopped parsley (if using).

Get the full grilled baby potatoes recipe here.

5. Blueberry and Grilled Asparagus Salad

whatsgabycooking.com

Because blueberries make everything better.

INGREDIENTS:
For the Salad
- 1 bunch asparagus (about ½ pound), ends trimmed
- 1 tablespoon olive oil
- 1 pint Blueberries
- 4 tablespoons crumbled Goat cheese
- 1 handful small basil leaves
- 3 cups farmers market lettuce
- Corn, cut from the cob in chunks
For the Champagne vinaigrette
- 2 garlic cloves, finely chopped
- 1 tablespoon Dijon Mustard
- 1/4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil

INSTRUCTIONS:
1. Heat a BBQ or indoor grill over medium high heat. Drizzle the asparagus with the olive oil and transfer to the heated grill. Grill for 4-5 minutes until there are grill marks on all sides. Remove from the grill, season with salt and pepper, and set aside to cool. Once cooled, cut the grilled asparagus into 1 inch pieces.
2. In a large bowl, toss together the blueberries, goat cheese, basil leaves, lettuce and corn. Add the grilled asparagus pieces and then drizzle with the vinaigrette (recipe below) and toss to combine. Serve immediately.
3. Reserve extra vinaigrette for another use.
4. Combine all the ingredients except the olive oil in a medium bowl and whisk together. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed.

Get the full blueberry and grilled asparagus salad recipe here.

6. Marinated Grilled Vegetables with Avocado Whipped Feta

howsweeteats.com

This delicious sweet and spicy marinade plus this creamy dip are heaven on earth. Trust me.

INGREDIENTS:
- 1/4 cup olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika - 1/2 teaspoon pepper
- 2 zucchini squash, sliced into rounds
- 2 large portobello mushroom caps, sliced
- 1 large eggplant, sliced into rounds
- 1 large onion, sliced into rounds
- 1 cup radishes, halved
- 2 medium sweet potatoes, cut into "fry-like" pieces
- 1 baguette, sliced into rounds
- a handful of fresh oregano, basil, rosemary and thyme for garnish
Avocado whipped feta
- 8 ounces feta cheese, crumbled and at room temperature
- 1 avocado, cubed
- 1 tablespoon olive oil, if needed

INSTRUCTIONS:
1. In a bowl, whisk together the oil, soy sauce, brown sugar, garlic, paprika and pepper.
2. Place the zucchini, mushrooms, eggplant, onion and radish pieces in a large baking dish. Cover with the marinade and stick the dish in the fridge for at least 30 minutes. In the meantime, I like par boil the sweet potato so once grilled, it's the perfect consistency. I put the slices in a saucepan full of water and bring it to a boil, boiling for about 1 to 2 minutes. Then I remove and toss with the marinade!
3. Heat the grill to it's highest setting. Brush the baguette with olive oil on both sides.
4. Once the grill is hot, remove the veggies from the marinade with tongs and place them on the grill. I start with the potatoes, peppers and eggplant. If you zucchini slices and radishes are small, you can use a grill plate if you have one, or simply wrap them in aluminum foil. You can grill until you reach the char you desire - at least until grill marks appear and the veggies are golden.
5. I grill the bread last because it can burn quickly. I also like it toasty and warm! Fill a platter or baking sheet with your vegetables and bread. Add a sprinkle of salt and pepper if you'd like. Cover the vegetables in a sprinkle of fresh herbs. Serve immediately with the avocado feta!
Avocado whipped feta
1. Add almost all of crumbled feta to a food processor and pulse until small crumbs remain. Add in the avocado and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is super creamy. Serve topped with a few extra feta crumbs and fresh herbs.

Get the full vegetables with feta recipe here.

7. Elotes (Grilled Mexican Corn)

seriouseats.com

So, summertime grilled corn is one of my faves. But this is like summertime grilled corn on delicious steroids.

INGREDIENTS:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
- 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
- 1 medium clove garlic, finely minced (about 1 teaspoon)
- 1/4 cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime, cut into wedges

INSTRUCTIONS:
1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
2. While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Get the full elotes recipe here.

8. Grilled Veggie Salad

ohsheglows.com

All the best parts of summer produce bounty, in a bowl.

INGREDIENTS:
Salad:
- 3 bell peppers (any colour)
- 2 zucchinis, sliced in half lengthwise
- 6 ears of corn, husk removed
- 1.5-2 cups cooked black beans (or one 15oz can)
- 1/2 cup uncooked wheatberries (optional)
Dressing:
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
- 2 tbsp balsamic vinegar
- 2 small garlic cloves, minced
- 2 tbsp minced fresh cilantro (or herb of choice)
- 1 tsp maple syrup (or other sweetener)
- 1 tsp Dijon mustard
- Salt/Herbamare & Pepper, to taste

INSTRUCTIONS:
1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.
2. Meanwhile, cook your wheatberries on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.
3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, wheatberries, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.

Get the full grilled veggie salad recipe here.

9. Wedge Salad with Grilled Romaine and Roasted Vegetables

billyparisi.com

Okay...I've never understood wedge salads...until now. Grills make everything better.

INGREDIENTS:
- 3 heads of Romaine lettuce
- 1 red bell pepper
- 1 yellow bell pepper
- 2 ears of shucked corn
- 1 sweet onion cut into ½" thick rings
- 1 bunch of asparagus
- 1 cup of assorted cherry tomatoes
- 4 slices small diced of crispy thick cut bacon
- 1 ounce of crumbled bleu cheese
- bleu cheesed dressing
- ¼ cup of olive oil
- Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS:
1. Cut the romaine lettuce in half longways and coat with olive oil, salt and pepper and place down on a hot grill (450° to 550°) for 30 seconds on each side. Once grill marks have been formed remove from the heat and chill.
2. Place the peppers, corn, onions, asparagus and tomatoes on to a hot grill (450° to 550°) and cook until golden brown and until they are just slightly crunchy or place on a sheet pan lined with parchment paper and roast in an oven on 450° for 15 to 20 minutes or until golden and al dente. Once cooked remove from the heat and chill. When the vegetables are cool, small dice them.
3. To Plate: Lay down the romaine lettuce half and top off desired amount of roasted vegetables, crispy bacon, bleu cheese crumbles and bleu cheese dressing. Season salad with salt and pepper.

Get the full wedge salad recipe here.

10. Grilled Tomatoes

chefsteps.com

Tomatoes own the stage in summer, and grilling just makes them better.

INGREDIENTS:
- 3 Tomatoes, ripe
- 1 Bay leaf
- 40 g Olive oil, extra virgin, plus more for tomato halves
- 20 g White balsamic vinegar
- 4 g Salt, plus more for tomato halves
- 0.5 g Black pepper
- Olive oil, as needed
- Sugar, as needed

INSTRUCTIONS:
1. Heat a grill to medium-high.
2. Slice the tomatoes in half laterally.
3. Squeeze or spoon out the pulp, and transfer it to a bowl.
4. Slice the bay leaf into very thin strips. Add bay leaf, 40 g olive oil, balsamic vinegar, 4 g salt, and pepper to the bowl with the tomato pulp. Smash ingredients with a spoon or fork to combine. Set aside.
5. Sprinkle the seeded tomato halves with some salt and hit them with a little bit of olive oil.
6. Place the wire rack on the grill and wipe it with oil, then sprinkle with a bit of salt. (This will help prevent tomatoes from sticking.)
7. Place the tomato halves on the rack, cut side down, and cook 10 minutes. Adjust heat as needed to prevent burning.
8. Five minutes into cooking, the bottoms of the tomatoes should be notably darker but not black. If they’re still red, crank up the heat.
9. After about 10 minutes of cooking, flip the tomato halves. Spoon in some of the pulp mixture, and sprinkle each half with sugar. Cover the grill with the lid. Check on your tomatoes every few minutes to makes sure they are not burning. When they look the way you like ’em, remove.

Get the full grilled tomatoes recipe here.

giphy.com

Mmm mmm mmm.

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