27+ Irresistible Summer Grilled Vegetable Recipes for Every BBQ

Summer is the season of smoky grills, vibrant produce, and fresh flavors—and what better way to celebrate all three than with an epic lineup of 27+ summer grilled vegetable recipes?

Whether you’re hosting a backyard barbecue, prepping easy weeknight dinners, or simply trying to eat more plant-based meals, grilling vegetables brings out their natural sweetness, adds irresistible char, and delivers bold, smoky flavors you can’t get from the stovetop.

From juicy corn slathered in chipotle lime butter to savory garlic-herb grilled mushrooms, this roundup covers everything you need to make vegetables the star of your summer plate.

These recipes are easy to prep, big on flavor, and perfect for both vegetarians and meat-lovers alike.

So fire up the grill and let these seasonal favorites inspire your next cookout!

27+ Irresistible Summer Grilled Vegetable Recipes for Every BBQ

Grilling vegetables isn’t just a healthy choice—it’s a flavorful one, too.

With these 27+ summer grilled vegetable recipes, you’ve got an incredible variety of colorful, smoky, and crowd-pleasing dishes to rotate through all season long.

Whether you’re pairing grilled veggies with a steak, tossing them into salads, serving them as appetizers, or enjoying them as hearty mains, each recipe offers a delicious twist on summer’s freshest produce.

Grilled Zucchini and Corn Salad with Feta and Basil

This vibrant salad is a celebration of peak-summer produce.

Grilled zucchini ribbons and sweet corn kernels pair beautifully with the salty tang of crumbled feta and the herbal brightness of fresh basil. It’s a dish that feels light and refreshing yet hearty enough to stand on its own as a vegetarian main or side dish.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 2 ears of fresh corn, husked
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• Juice of 1 lemon

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush zucchini strips and corn with olive oil, and sprinkle with salt and pepper.
3. Grill the zucchini for about 2 minutes per side until grill marks appear. Grill the corn for 10 minutes, rotating occasionally until lightly charred.
4. Let the vegetables cool slightly. Slice the corn kernels off the cob.
5. In a large bowl, toss the zucchini ribbons and corn with lemon juice, feta, and basil.
6. Serve immediately or chill for up to an hour for a cooler salad.

This grilled vegetable salad brings a fresh and flavorful twist to your summer menu.

The mix of smoky charred veggies and creamy feta makes it a crowd-pleaser at picnics, barbecues, or even a light weeknight dinner.

Charred Eggplant with Tahini and Pomegranate

This Middle Eastern-inspired dish is all about contrasts—creamy and smoky grilled eggplant, rich tahini sauce, and bursts of sweet-tart pomegranate seeds.

It’s deeply flavorful and visually stunning, perfect as a summer appetizer or a striking side dish.

Ingredients:

• 2 large eggplants
• 2 tbsp olive oil
• Salt to taste
• 1/4 cup tahini
• 1 clove garlic, minced
• Juice of 1 lemon
• 2 tbsp cold water
• 1/4 cup pomegranate seeds
• Chopped parsley, for garnish

Instructions:

1. Preheat grill to high heat.
2. Slice eggplants lengthwise into 3/4-inch thick planks. Brush both sides with olive oil and sprinkle with salt.
3. Grill for 3–4 minutes per side, until charred and soft.
4. Meanwhile, whisk together tahini, garlic, lemon juice, and cold water to make a smooth sauce. Adjust water for desired consistency.
5. Arrange grilled eggplant on a platter. Drizzle with tahini sauce, then sprinkle with pomegranate seeds and parsley.

This eggplant dish is a showstopper with its rich, earthy base and fresh, zesty toppings.

It works beautifully as part of a Mediterranean spread or as a standalone vegetarian entrée that’s both hearty and healthy.

Grilled Portobello Mushrooms with Herbed Balsamic Glaze

Portobello mushrooms are ideal for grilling thanks to their meaty texture and ability to absorb marinades.

This recipe uses a simple balsamic glaze infused with garlic and herbs, creating a savory, umami-rich dish that’s perfect for vegetarians and meat-eaters alike.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional garnish)

Instructions:

1. In a small bowl, mix balsamic vinegar, olive oil, garlic, oregano, thyme, salt, and pepper.
2. Place mushrooms in a shallow dish and brush with the marinade on both sides. Let sit for 15–20 minutes.
3. Preheat grill to medium heat.
4. Grill mushrooms for about 5–6 minutes per side, basting with extra marinade as they cook.
5. Remove from grill and let rest for a few minutes before slicing. Garnish with parsley if desired.

Grilled Portobello mushrooms are a satisfying and savory addition to any summer meal.

Whether layered in a sandwich, served over grains, or eaten on their own, they bring deep flavor and impressive presence to the table.

Grilled Sweet Potatoes with Maple-Cinnamon Glaze

These grilled sweet potato slices have a perfect balance of savory and sweet, making them an irresistible side dish.

The smoky char from the grill enhances the natural sweetness of the potatoes, while the maple-cinnamon glaze adds a comforting touch of fall-inspired warmth. Ideal for any summer BBQ, this dish brings a delicious contrast to more traditional grilled vegetables.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1/2-inch rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh parsley, chopped (optional garnish)

Instructions:

1. Preheat grill to medium heat.
2. Toss the sweet potato slices with olive oil, salt, and pepper.
3. Grill the sweet potatoes for about 4–5 minutes per side until they are tender and have grill marks.
4. In a small saucepan, combine maple syrup, cinnamon, and nutmeg. Heat over low heat, stirring occasionally until the glaze thickens slightly.
5. Drizzle the maple-cinnamon glaze over the grilled sweet potatoes and garnish with parsley.

These grilled sweet potatoes are a wonderful addition to your summer menu, offering a perfect balance of smoky, sweet, and savory flavors.

The warm maple glaze provides a beautiful finishing touch that enhances the natural sweetness of the potatoes.

Grilled Bell Peppers with Lemon and Oregano

Grilled bell peppers are a summertime favorite, and when paired with a simple lemon and oregano marinade, they really shine.

The smoky flavor from the grill and the bright citrusy finish makes this dish incredibly refreshing and flavorful. It’s a perfect side to grilled meats or served alongside grains like quinoa or couscous for a light, healthy meal.

Ingredients:

• 4 bell peppers, assorted colors, halved and seeded
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Whisk together olive oil, lemon juice, oregano, salt, and pepper in a bowl.
3. Brush the pepper halves with the marinade and let them sit for about 10 minutes to absorb the flavors.
4. Grill the bell peppers cut-side down for about 4 minutes until they are nicely charred. Flip them over and grill for another 2–3 minutes.
5. Remove from the grill and garnish with fresh basil.

Grilled bell peppers with lemon and oregano are simple yet bursting with flavor.

The smoky char from the grill and the herbal tang from oregano make them a perfect companion to other grilled vegetables or proteins. This dish is not only colorful but also packed with vibrant, fresh flavors.

Grilled Asparagus with Parmesan and Lemon Zest

Grilled asparagus is a classic vegetable that takes on a smoky depth when cooked on the grill. The addition of freshly grated Parmesan and bright lemon zest makes it feel even more special.

This recipe is quick, easy, and offers a gourmet touch that’s perfect for a summer gathering.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 1 tbsp fresh thyme, chopped (optional garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for about 3–4 minutes per side, until it is tender and has grill marks.
4. Remove from the grill and immediately sprinkle with grated Parmesan, lemon zest, and fresh thyme if using.
5. Serve warm.

Grilled asparagus with Parmesan and lemon zest is a simple yet elevated dish that brings together smoky flavors, sharp cheese, and fresh citrus notes.

This is the perfect side dish to accompany grilled meats or to enjoy as a vegetarian delight.

Grilled Mediterranean Veggie Skewers

These colorful skewers are packed with a medley of Mediterranean vegetables, perfectly grilled to achieve a smoky, charred exterior and a tender interior.

The combo of zucchini, red onion, bell pepper, and cherry tomatoes, marinated in olive oil, lemon, and garlic, creates a dish that’s vibrant, flavorful, and ideal for any outdoor meal.

Ingredients:

• 1 zucchini, cut into 1-inch thick rounds
• 1 red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Thread the vegetables onto the skewers, alternating between zucchini, bell peppers, onion, and cherry tomatoes.
4. Brush the skewers with the marinade and let them sit for 10–15 minutes.
5. Grill the skewers for about 8–10 minutes, turning occasionally, until the vegetables are tender and charred in spots.
6. Serve immediately.

These Mediterranean veggie skewers are perfect for grilling season, offering a burst of Mediterranean flavors with every bite.

The combination of smoky grilled veggies with the bright lemon and garlic marinade makes this dish a crowd-pleaser at any cookout or dinner.

Grilled Romanesco Cauliflower with Lemon Garlic Butter

Romanesco cauliflower is a striking vegetable with a unique fractal pattern, but it’s not just beautiful—it’s also delicious when grilled.

Tossed in a rich lemon garlic butter sauce, it becomes an indulgent yet light side dish that pairs beautifully with any grilled protein.

Ingredients:

• 1 head of romanesco cauliflower, cut into florets
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium heat.
2. In a bowl, mix melted butter, olive oil, garlic, lemon zest, lemon juice, salt, and pepper.
3. Toss the romanesco florets in the butter mixture, ensuring each piece is well-coated.
4. Grill the florets for 4–5 minutes per side, turning occasionally until they are tender and slightly charred.
5. Remove from the grill and garnish with fresh parsley before serving.

Grilled romanesco cauliflower with lemon garlic butter brings a touch of sophistication to your barbecue spread.

The nutty flavor of the cauliflower combined with the creamy lemon butter creates a perfect balance, making it a standout dish.

Grilled Baby Carrots with Honey and Thyme

Grilled baby carrots are a surprisingly sweet and savory dish when roasted with a simple glaze made of honey and fresh thyme.

These carrots become tender and caramelized on the outside, with just the right amount of sweetness and herbaceous notes. It’s a wonderful side dish that complements any grilled meal, especially meats like chicken or pork.

Ingredients:

• 1 lb baby carrots, trimmed
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium heat.
2. In a bowl, combine olive oil, honey, thyme, salt, and pepper.
3. Toss the baby carrots in the mixture, ensuring each carrot is well-coated.
4. Grill the carrots for 10–12 minutes, turning occasionally until tender and slightly charred.
5. Remove from the grill, drizzle with any remaining honey glaze, and garnish with fresh parsley.

Grilled baby carrots with honey and thyme are a simple yet impressive way to enjoy this humble vegetable.

The sweetness from the honey complements the earthy flavor of the carrots, while the thyme adds an aromatic touch, making this a delicious side dish for any summer meal.

Grilled Spicy Brussels Sprouts with Lemon Aioli

Grilled Brussels sprouts take on a rich, smoky flavor, complemented by a spicy kick and a cool, creamy lemon aioli dip.

This recipe brings out the best of Brussels sprouts by adding a fiery twist, perfect for those who like their vegetables with a bit of heat. It’s a unique side dish that pairs wonderfully with grilled meats or can be served as an appetizer at your next summer gathering.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped (optional garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss Brussels sprouts with olive oil, smoked paprika, cayenne pepper, salt, and pepper.
3. Grill the Brussels sprouts for about 5–7 minutes, turning occasionally until they’re crispy on the outside and tender inside.
4. While the sprouts are grilling, whisk together the mayonnaise, lemon juice, garlic, and lemon zest to make the aioli.
5. Once the Brussels sprouts are done, drizzle them with the lemon aioli and garnish with chopped parsley before serving.

These grilled spicy Brussels sprouts with lemon aioli offer a fantastic balance of smoky, spicy, and creamy flavors.

They make a standout addition to any summer barbecue and are a great way to elevate a vegetable often overlooked.

Grilled Tomato and Mozzarella Caprese Skewers

Tomato and mozzarella are a classic combination, and grilling them adds a delightful smoky flavor.

These simple yet sophisticated skewers, paired with fresh basil and a drizzle of balsamic glaze, create a fresh take on the classic Caprese salad, making it a perfect appetizer or side dish for a summer meal.

Ingredients:

• 1 pint cherry or grape tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine), drained
• Fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze (store-bought or homemade)

Instructions:

1. Preheat your grill to medium heat.
2. Thread tomatoes, mozzarella balls, and basil leaves onto skewers, alternating each ingredient.
3. Brush the skewers lightly with olive oil and season with salt and pepper.
4. Grill the skewers for about 2–3 minutes per side, just enough to lightly char the tomatoes and melt the mozzarella.
5. Once grilled, drizzle with balsamic glaze and serve immediately.

These grilled tomato and mozzarella Caprese skewers are perfect for any summer gathering.

The charred tomatoes and warm mozzarella combine with the fresh basil and tangy balsamic glaze, creating a light yet flavorful dish that everyone will love.

Grilled Avocados with Cilantro Lime Dressing

Grilled avocados are a fun and unique way to enjoy this creamy fruit. Grilling brings out a smoky flavor while still keeping their rich, buttery texture.

When topped with a tangy cilantro lime dressing, this dish is elevated to a new level of freshness. It’s great as a side dish, or you can even stuff them with a variety of fillings for a light meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp cumin
• Pinch of chili flakes (optional)

Instructions:

1. Preheat your grill to medium heat.
2. Brush the avocado halves with olive oil and season with salt and pepper.
3. Place the avocados cut-side down on the grill and cook for about 2–3 minutes until grill marks appear and the flesh is slightly softened.
4. While the avocados are grilling, prepare the dressing by whisking together cilantro, lime juice, olive oil, garlic, cumin, and chili flakes.
5. Once grilled, drizzle the cilantro lime dressing over the avocados and serve immediately.

Grilled avocados with cilantro lime dressing are a simple yet extraordinary dish that combines smoky, creamy, and zesty flavors.

They’re perfect for anyone looking for a unique and healthy side dish for a summer cookout or BBQ.

Grilled Broccoli with Garlic Lemon Parmesan

Grilled broccoli is a great way to enjoy this vegetable with a smoky, charred flavor while keeping its vibrant green color.

Tossing it with a garlic lemon Parmesan dressing adds layers of savory richness and freshness, making it the perfect side dish to complement your grilled meats or as a standalone vegetarian option.

Ingredients:

• 1 lb broccoli florets (or 1 large head of broccoli, cut into florets)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss broccoli florets with olive oil, minced garlic, salt, and pepper.
3. Grill the broccoli for about 4–5 minutes, turning occasionally, until the florets are slightly charred and tender.
4. Remove from the grill and toss with lemon juice, lemon zest, and grated Parmesan.
5. Garnish with fresh parsley and serve immediately.

Grilled broccoli with garlic lemon Parmesan is a simple yet satisfying dish, with the smoky, tender texture of the broccoli balanced by the brightness of lemon and the umami of Parmesan.

This is an excellent way to elevate your typical vegetable side dish.

Grilled Green Beans with Mustard Vinaigrette

Grilled green beans bring out a slightly sweet and smoky flavor that pairs perfectly with the tangy mustard vinaigrette.

This dish offers a light, refreshing crunch with every bite and can easily be prepared for any summer BBQ or picnic. It’s a simple yet elevated way to enjoy green beans.

Ingredients:

• 1 lb green beans, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp honey (optional for sweetness)
• 1/4 tsp garlic powder
• Fresh thyme leaves (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss green beans with olive oil, salt, and pepper.
3. Grill the green beans for 4–5 minutes, tossing occasionally, until they are crisp-tender and slightly charred.
4. In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, honey (if using), and garlic powder.
5. Toss the grilled green beans with the mustard vinaigrette and garnish with fresh thyme leaves.

Grilled green beans with mustard vinaigrette offer a perfect balance of smoky and tangy flavors.

The mustard vinaigrette adds just the right amount of sharpness, making this dish an excellent choice for lightening up your summer spreads.

Grilled Butternut Squash with Brown Sugar and Sage

Grilled butternut squash is sweet, tender, and caramelized on the outside, with the richness of brown sugar and the herbal essence of sage.

This dish brings a beautiful balance of savory, sweet, and earthy flavors, perfect for a fall-inspired twist during your summer grilling.

Ingredients:

• 1 small butternut squash, peeled and cut into 1/2-inch thick slices
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp brown sugar
• 1 tbsp fresh sage, chopped
• 1 tbsp butter (optional, for extra richness)

Instructions:

1. Preheat your grill to medium heat.
2. Toss the butternut squash slices with olive oil, salt, and pepper.
3. Grill the squash for 3–4 minutes per side until tender and lightly charred.
4. While grilling, mix brown sugar and chopped sage in a small bowl.
5. Once the squash is done, remove from the grill and sprinkle with the brown sugar and sage mixture, allowing the heat to slightly melt the sugar.
6. If desired, melt the butter in a small pan and drizzle over the squash before serving.

Grilled butternut squash with brown sugar and sage is a cozy, flavorful dish that balances the smoky char with the sweetness of the squash and the warmth of the sage.

It’s a perfect addition to any summer dinner or holiday table.

Grilled Caramelized Onion and Bell Pepper Fajitas

Grilled caramelized onions and bell peppers are the perfect fillings for fajitas, offering a smoky sweetness and a touch of char.

Paired with your favorite tortillas, these fajitas are a light yet flavorful dish that makes for a fantastic vegetarian option or can be added to grilled meats for a complete meal.

Ingredients:

• 2 large onions, sliced into rings
• 2 bell peppers, sliced into strips (red, yellow, or green)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)
• Flour tortillas (for serving)

Instructions:

1. Preheat your grill to medium heat.
2. Toss the onion rings and bell pepper strips with olive oil, chili powder, cumin, salt, and pepper.
3. Grill the onions and peppers in a grilling basket or on a grill-safe tray for about 8–10 minutes, stirring occasionally, until softened and lightly charred.
4. Drizzle with lime juice and garnish with fresh cilantro.
5. Serve with warm flour tortillas and enjoy!

Grilled caramelized onion and bell pepper fajitas are a simple yet satisfying dish.

The smoky grilled vegetables are enhanced by the warm spices, while the cilantro and lime bring freshness to each bite. These fajitas are perfect for taco nights, picnics, or casual BBQs.

Grilled Peaches with Balsamic Glaze and Burrata

Grilled peaches offer a beautiful combination of smoky sweetness and a juicy interior, making them the perfect summer fruit to toss on the grill.

When paired with creamy burrata and a tangy balsamic glaze, this dish transforms into a luxurious and flavorful appetizer or side dish that’s both visually stunning and incredibly tasty.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 ball of burrata cheese
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches cut-side down for about 3–4 minutes until charred and slightly softened.
4. While the peaches are grilling, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5–7 minutes until the mixture thickens into a glaze.
5. Remove the peaches from the grill and place them on a serving platter.
6. Tear the burrata into pieces and place on top of the grilled peaches. Drizzle with balsamic glaze and garnish with fresh basil.

Grilled peaches with balsamic glaze and burrata are an irresistible combination of sweet, tangy, and creamy flavors.

This dish is a perfect summer appetizer or a beautiful addition to any outdoor meal.

Grilled Eggplant and Tomato Stacks with Pesto

Grilled eggplant and fresh tomato slices make the perfect base for this flavorful stack, enhanced by a rich, herbaceous pesto sauce.

This dish is a great vegetarian option or a stunning side that will complement any grilled protein. It’s fresh, savory, and packed with Mediterranean-inspired flavors.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 2 large tomatoes, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3–4 minutes per side until charred and tender.
4. While the eggplant is grilling, grill the tomato slices for about 2 minutes per side until just heated through and lightly charred.
5. Stack the grilled eggplant slices with the grilled tomato slices, drizzling each layer with a spoonful of pesto sauce.
6. Garnish with fresh basil and serve immediately.

Grilled eggplant and tomato stacks with pesto are a flavorful and satisfying dish.

The rich, smoky eggplant pairs beautifully with the juicy, sweet tomatoes and vibrant pesto, creating a Mediterranean-inspired delight that’s perfect for summer gatherings.

Grilled Corn on the Cob with Chipotle Lime Butter

Grilled corn on the cob is a summer classic, and when you add a smoky chipotle lime butter, it transforms into a flavorful side that’s bold and zesty.

The combination of smoky, charred corn and the creamy, spicy butter makes this dish irresistible and the perfect accompaniment to any BBQ or cookout.

Ingredients:

• 4 ears of corn, husked
• 4 tbsp unsalted butter, softened
• 1 tbsp chipotle chili powder (or 1–2 chipotle peppers, finely chopped)
• 1 tbsp lime juice
• Zest of 1 lime
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn directly on the grill grates for about 10–12 minutes, turning occasionally until the corn is charred and tender.
3. While the corn is grilling, mix softened butter, chipotle chili powder, lime juice, lime zest, and salt in a bowl.
4. Once the corn is done, remove it from the grill and spread the chipotle lime butter generously over each ear.
5. Garnish with fresh cilantro and serve.

Grilled corn on the cob with chipotle lime butter is a deliciously smoky and spicy dish that adds a kick of flavor to any meal.

The combination of lime and chipotle gives it a vibrant, tangy profile that will have everyone coming back for more.

Grilled Asparagus with Lemon Garlic Butter

Grilled asparagus is a simple yet elegant dish, and when paired with a rich lemon garlic butter, it becomes a standout side for any summer meal.

The grilling process enhances the natural flavors of the asparagus, while the butter adds a creamy, aromatic finish that complements the smokiness perfectly.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for 4–5 minutes, turning occasionally, until tender and lightly charred.
4. While grilling, melt the butter and stir in garlic, lemon juice, and lemon zest.
5. Once the asparagus is done, drizzle with the lemon garlic butter and garnish with fresh parsley.

Grilled asparagus with lemon garlic butter is a light and flavorful side dish that’s easy to make and perfect for summer.

The lemon and garlic enhance the natural grassy flavor of the asparagus, while the buttery finish adds richness to every bite.

Grilled Sweet Potatoes with Cilantro Lime Yogurt

Grilled sweet potatoes are a fantastic way to enjoy this naturally sweet vegetable, and when paired with a tangy cilantro lime yogurt sauce, it creates a perfectly balanced dish.

The sweetness of the potatoes contrasts beautifully with the zesty, creamy yogurt, making it a great side dish or a light meal.

Ingredients:

• 2 large sweet potatoes, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• 1 tsp honey (optional, for extra sweetness)

Instructions:

1. Preheat your grill to medium heat.
2. Toss the sweet potato rounds with olive oil, salt, and pepper.
3. Grill the sweet potatoes for about 5–6 minutes per side until they are tender and have grill marks.
4. While the potatoes are grilling, mix the Greek yogurt, lime juice, cilantro, and honey (if using) in a small bowl.
5. Once grilled, remove the sweet potatoes and serve with a generous drizzle of the cilantro lime yogurt sauce.

Grilled sweet potatoes with cilantro lime yogurt are a refreshing and unique side dish.

The smoky grilled potatoes are complemented by the cool and tangy yogurt sauce, creating a delicious balance of flavors.

Grilled Zucchini with Lemon and Feta

Grilled zucchini is a wonderful, light vegetable that, when paired with the tang of lemon and the salty richness of feta cheese, becomes a flavorful and refreshing side dish.

This recipe is quick and easy to prepare, making it perfect for those busy summer days when you want something healthy and delicious.

Ingredients:

• 4 medium zucchinis, sliced lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1 tbsp fresh mint, chopped (optional garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the zucchini slices with olive oil and season with salt and pepper.
3. Grill the zucchini for 3–4 minutes per side, until it’s tender and has nice grill marks.
4. Once off the grill, drizzle with lemon juice and sprinkle with feta cheese and lemon zest.
5. Garnish with chopped fresh mint, if desired.

Grilled zucchini with lemon and feta is a refreshing, savory dish that’s perfect for summer.

The smoky zucchini pairs beautifully with the creamy feta and bright lemon, making it an easy and elegant side dish for any meal.

Grilled Bell Peppers with Basil Pesto

Grilled bell peppers bring out a rich, sweet, and smoky flavor that is enhanced by a fresh basil pesto drizzle.

This dish combines the freshness of summer vegetables with the herbal richness of pesto, creating a vibrant, flavorful side that pairs well with grilled meats, pasta, or as a vegetarian option.

Ingredients:

• 4 bell peppers (red, yellow, or orange), halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the bell pepper halves with olive oil and season with salt and pepper.
3. Grill the peppers cut-side down for about 5–6 minutes, until the skin is charred and the peppers are tender.
4. Once grilled, drizzle with basil pesto and balsamic glaze, if using.
5. Serve immediately as a side or alongside your favorite grilled dishes.

Grilled bell peppers with basil pesto bring together the smoky flavor of charred peppers with the fresh, herbaceous pesto, making it a vibrant and flavorful addition to your summer meals.

Grilled Portobello Mushrooms with Garlic Herb Marinade

Portobello mushrooms are hearty and meaty, making them the perfect candidate for grilling.

With the addition of a simple garlic herb marinade, they become a savory and satisfying dish that can be served on their own or as a flavorful topping for burgers or sandwiches.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp balsamic vinegar
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Whisk together olive oil, garlic, balsamic vinegar, thyme, salt, and pepper in a small bowl.
3. Brush the mushroom caps with the marinade and let them sit for about 5 minutes to soak in the flavors.
4. Grill the mushrooms for about 4–5 minutes per side, until they are tender and have grill marks.
5. Once done, garnish with fresh parsley and serve.

Grilled Portobello mushrooms with garlic herb marinade are an earthy, savory delight that can be enjoyed as a vegetarian main or as a side to your grilled meats.

The garlic and balsamic marinade enhances the natural umami of the mushrooms, making them a favorite at any summer BBQ.