23+ Flavorful Summer Grilled Veggie Recipes to Try

Summer is here, and with it comes the perfect opportunity to fire up the grill and make the most of fresh, in-season vegetables.

Grilled veggies are not only a healthier alternative to heavier barbecue options but also a way to bring out the natural sweetness and smokiness of summer produce.

Whether you’re looking for a tasty side dish, a filling vegetarian main, or just some new ideas to elevate your grilling game, this collection of 23+ summer grilled veggie recipes has something for everyone.

From the familiar flavors of corn on the cob and zucchini to the more unique tastes of romanesco cauliflower and grilled baby beets, these recipes offer a variety of delicious options.

These veggie dishes are perfect for a casual weeknight meal, a weekend barbecue, or a summer picnic with friends and family.

So, let’s dive in and explore some mouthwatering ways to turn your grill into a vegetable lover’s paradise!

23+ Flavorful Summer Grilled Veggie Recipes to Try

Grilled vegetables are the epitome of summer dining—light, flavorful, and full of vibrant colors that perfectly capture the season’s essence.

With these 23+ summer grilled veggie recipes, you’ll be able to transform your grill into a delicious garden of flavors.

Whether you’re hosting a backyard BBQ, meal prepping for the week, or simply enjoying a quiet evening at home, these veggie recipes are bound to impress.

The best part? Grilled vegetables are not only easy to make but also customizable to fit your preferences and dietary needs.

So go ahead—fire up that grill and enjoy these healthy, mouthwatering dishes that are sure to be a hit all summer long.

Grilled Balsamic Zucchini & Red Onion Platter

Zucchini and red onions take on a whole new depth of flavor when kissed by the grill. The balsamic glaze adds a sweet, tangy finish that brings out the natural sweetness of the veggies.

This dish is easy to prepare, incredibly versatile, and makes an ideal side or a stand-alone light meal when paired with crusty bread or a scoop of herbed ricotta.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 1 large red onion, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic vinegar
• 1 tsp honey
• Fresh thyme or basil for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush zucchini and onion slices with olive oil and season with salt and pepper.
3. Grill the vegetables for about 3-4 minutes per side, or until tender and slightly charred.
4. Meanwhile, mix balsamic vinegar and honey in a small bowl.
5. Remove veggies from the grill and drizzle with the balsamic glaze.
6. Garnish with fresh herbs before serving.

Whether you’re serving this dish hot off the grill or chilled as leftovers, the balsamic glaze ties everything together with a bold, summery flavor.

It’s a fantastic way to highlight humble vegetables in an elegant and delicious way.

Smoky Grilled Corn & Pepper Medley

This colorful grilled medley brings together the natural sweetness of corn and bell peppers with the boldness of smoky spices.

It’s the ultimate cookout side dish — vibrant, hearty, and easy to make ahead. The charred edges and simple lime dressing give it a zesty punch that pairs well with grilled meats or veggie burgers.

Ingredients:

• 4 ears of corn, husked
• 2 red bell peppers, quartered and seeded
• 1 yellow bell pepper, quartered and seeded
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Juice of 1 lime
• Salt to taste
• Fresh cilantro, chopped

Instructions:

1. Preheat the grill to high heat.
2. Brush corn and peppers with olive oil and sprinkle with smoked paprika and salt.
3. Grill corn and peppers for 8-10 minutes, turning occasionally until lightly charred.
4. Once cool enough to handle, cut corn off the cob and chop the peppers into bite-sized pieces.
5. Toss everything in a bowl with lime juice and cilantro.

This medley is a celebration of summer on a plate.

It’s colorful, flavorful, and loaded with texture. Serve it warm or at room temperature — either way, it’s bound to become a go-to dish for your summer table.

Grilled Eggplant with Herbed Yogurt Sauce

Eggplant becomes silky and smoky when grilled, offering a meaty texture that satisfies both vegetarians and meat-lovers alike.

The cool, herbed yogurt sauce adds a creamy contrast that enhances the charred flavors. This dish works beautifully as a main course, appetizer, or part of a Mediterranean-style platter.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• Salt and pepper
• 1 cup Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 2 tbsp chopped fresh mint and/or dill

Instructions:

1. Preheat grill to medium heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 4-5 minutes per side, or until tender with grill marks.
4. In a small bowl, mix yogurt, garlic, lemon juice, and herbs.
5. Serve eggplant slices topped with generous dollops of the herbed yogurt sauce.

This grilled eggplant dish is a perfect balance of smoky, creamy, and fresh.

It’s satisfying yet light — ideal for those balmy summer evenings when you want something simple, wholesome, and full of flavor.

Grilled Portobello Mushrooms with Garlic Herb Marinade

Portobello mushrooms are a favorite for grilling thanks to their rich, meaty texture.

Marinated in a garlicky herb blend, they soak up tons of flavor and become beautifully tender with a crisp edge from the grill. These can be enjoyed on their own, sliced over salads, or tucked into sandwiches and wraps.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp chopped fresh rosemary or thyme
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, garlic, balsamic vinegar, soy sauce, herbs, salt, and pepper.
2. Brush the marinade over the mushrooms and let sit for 15-30 minutes.
3. Preheat grill to medium-high.
4. Grill mushrooms gill-side down for 4-5 minutes, then flip and grill another 3-4 minutes until tender.
5. Slice and serve warm.

These juicy, savory mushrooms are satisfying enough to be a main dish.

Their earthy flavor pairs perfectly with grains like quinoa or farro, and the marinade gives them an irresistible umami punch.

Grilled Asparagus with Lemon-Parmesan Crumble

Asparagus becomes sweet and tender when grilled, and this recipe takes it a step further by adding a lemony parmesan topping that melts slightly over the hot spears.

It’s quick, elegant, and makes a vibrant addition to any summer spread.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Toss asparagus with olive oil, salt, and pepper.
2. Grill over medium-high heat for 2-3 minutes per side, until just tender and lightly charred.
3. While warm, sprinkle with lemon zest, lemon juice, and parmesan.
4. Serve immediately.

This simple yet bold side dish brings brightness and texture to your meal.

The crisp tips of asparagus and sharp lemon-parmesan combo are a refreshing change from heavier grilled sides.

Grilled Sweet Potato Wedges with Chili-Lime Aioli

Sweet potatoes on the grill caramelize and develop a smoky-sweet exterior with a creamy interior.

Paired with a zesty chili-lime aioli, these wedges are a show-stealing side or a hearty snack — great for BBQs or casual weeknight dinners.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper

For the Aioli:

• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1 garlic clove, minced

Instructions:

1. Toss sweet potato wedges with olive oil, smoked paprika, salt, and pepper.
2. Grill over medium heat for 5-6 minutes per side, until tender and grill-marked.
3. In a bowl, mix mayo, lime juice, chili powder, and garlic to make the aioli.
4. Serve wedges warm with a side of aioli for dipping.

These wedges are addictively good — slightly crispy on the outside, soft inside, and bursting with summer flavor.

The chili-lime aioli adds a creamy, tangy heat that makes them impossible to resist.

Grilled Mediterranean Vegetable Skewers

These Mediterranean-inspired vegetable skewers are vibrant, colorful, and full of flavor.

Grilled to perfection, the mix of zucchini, cherry tomatoes, red onion, and bell peppers brings a satisfying smokiness, complemented by a drizzle of lemony herb dressing.

Ingredients:

• 1 zucchini, cut into 1-inch thick slices
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread vegetables onto skewers, alternating between the different veggies.
3. Drizzle olive oil, lemon juice, oregano, salt, and pepper over the skewers.
4. Grill skewers for 4-5 minutes per side, until vegetables are charred and tender.
5. Remove from the grill and serve with a sprinkle of fresh herbs.

These skewers are a fantastic way to enjoy a variety of seasonal vegetables, and the grill imparts a smoky depth that enhances their flavors.

They’re perfect as a side dish or as part of a Mediterranean-themed meal.

Grilled Avocado with Lime and Chili

Grilled avocado adds a delightful smoky richness to this simple but impressive dish.

The charred texture of the avocado pairs beautifully with a zesty lime-chili seasoning for a quick and tasty summer appetizer or side.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 tbsp olive oil
• Juice of 1 lime
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.
2. Brush avocado halves with olive oil and season with salt and pepper.
3. Grill for 2-3 minutes, cut side down, until grill marks form.
4. Remove from the grill and drizzle with lime juice and chili powder.
5. Serve immediately.

This dish is quick to make and has a delicious combination of smoky, creamy, and tangy flavors.

Perfect for pairing with grilled fish or meats, or simply enjoyed on its own with a sprinkle of fresh cilantro.

Grilled Summer Vegetable Tacos

These grilled veggie tacos are packed with all the goodness of summer’s bounty.

A variety of vegetables, such as corn, peppers, onions, and zucchini, are grilled and wrapped in soft tortillas, then topped with a tangy slaw and a light, refreshing cilantro-lime dressing.

Ingredients:

• 1 ear of corn, husked
• 1 zucchini, sliced into thin rounds
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 small tortillas (corn or flour)

For the Slaw:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss corn, zucchini, bell pepper, and onion with olive oil, salt, and pepper.
3. Grill the vegetables for 3-4 minutes per side until charred and tender.
4. While the veggies are grilling, mix the slaw ingredients together in a bowl.
5. Once the veggies are ready, cut the corn kernels off the cob and assemble tacos by placing the grilled vegetables in tortillas.
6. Top with slaw and serve with additional lime wedges.

These veggie tacos are a delicious, healthy alternative to traditional meat-based tacos.

The combination of smoky grilled veggies and crunchy slaw provides an exciting mix of textures and flavors, making it a great summer dinner for both vegetarians and meat-eaters alike.

Grilled Veggie & Halloumi Skewers

Halloumi cheese takes on a perfect char on the grill, making it a great companion to a colorful assortment of grilled vegetables.

These skewers are a great vegetarian main course or a side dish that’s hearty, satisfying, and full of Mediterranean flavor.

Ingredients:

• 1 block halloumi cheese, cut into 1-inch cubes
• 1 zucchini, cut into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp dried oregano
• Juice of 1 lemon
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread halloumi cheese and vegetables alternately onto the skewers.
3. Drizzle the skewers with olive oil and sprinkle with oregano, salt, and pepper.
4. Grill for about 3-4 minutes per side, until the halloumi is golden and the vegetables are tender and slightly charred.
5. Drizzle with lemon juice before serving.

These skewers offer a delicious combination of grilled vegetables and the squeaky, savory halloumi cheese.

The lemon adds a refreshing finish, making this dish perfect for any summer gathering or barbecue.

Grilled Veggie Pesto Pasta

This grilled veggie pasta combines the smokiness of grilled zucchini, eggplant, and bell peppers with the fresh, vibrant flavor of basil pesto.

It’s a great way to enjoy a filling yet light dish that captures the essence of summer produce.

Ingredients:

• 1 zucchini, sliced
• 1 eggplant, sliced
• 1 red bell pepper, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 12 oz pasta (your choice, such as spaghetti or penne)
• 1/4 cup pesto (store-bought or homemade)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss zucchini, eggplant, and bell pepper with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes per side, until softened and charred.
4. Meanwhile, cook the pasta according to package directions, then drain.
5. Cut the grilled vegetables into bite-sized pieces and toss with the cooked pasta and pesto.
6. Serve warm, garnished with fresh basil if desired.

This dish is a perfect way to combine the smoky flavors of the grill with the freshness of summer herbs.

It’s light, satisfying, and ideal for lunch, dinner, or even a picnic.

Grilled Rainbow Carrots with Honey-Butter Glaze

Carrots take on a wonderful sweetness when grilled, and this honey-butter glaze amplifies that natural sweetness.

These grilled rainbow carrots are vibrant and packed with flavor, making them a unique side dish that stands out at any BBQ or dinner party.

Ingredients:

• 1 lb rainbow carrots, peeled and trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter
• 1 tbsp honey
• 1 tbsp fresh thyme leaves (optional)

Instructions:

1. Preheat the grill to medium heat.
2. Toss the carrots with olive oil, salt, and pepper.
3. Grill the carrots for 6-8 minutes per side, turning occasionally until they are tender and charred in spots.
4. In a small pan, melt butter over medium heat and stir in honey. Drizzle the honey-butter mixture over the grilled carrots.
5. Garnish with fresh thyme leaves and serve immediately.

These honey-butter glazed carrots are a delightful mix of savory and sweet.

The caramelized edges and tender insides make them the perfect side dish, and their vibrant colors will brighten up any plate.

Grilled Butternut Squash with Maple-Sage Butter

Grilled butternut squash has a smoky sweetness that pairs beautifully with a rich, aromatic maple-sage butter.

This dish offers a comforting yet fresh take on grilled vegetables, perfect as a side for autumn-inspired meals or as a light vegetarian entrée.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch slices
• 2 tbsp olive oil
• Salt and pepper to taste

For the Maple-Sage Butter:

• 3 tbsp unsalted butter, melted
• 1 tbsp maple syrup
• 1 tsp fresh sage, finely chopped
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat the grill to medium heat.
2. Toss the squash slices with olive oil, salt, and pepper.
3. Grill the squash for 4-5 minutes per side, until the slices are tender and have nice grill marks.
4. While the squash grills, melt the butter and mix with maple syrup, chopped sage, cinnamon, and a pinch of salt.
5. Drizzle the maple-sage butter over the grilled squash slices and serve immediately.

This dish has a rich, comforting flavor that is perfect for cool summer nights.

The sweetness of the maple and squash is balanced beautifully by the savory sage, making it an irresistible side or light main.

Grilled Cauliflower Steaks with Harissa Yogurt Sauce

Cauliflower steaks are a fantastic grilled veggie option, offering a hearty, satisfying texture.

Grilled cauliflower has a slight char that adds complexity, and when paired with a spicy harissa yogurt sauce, it becomes a flavorful standout dish perfect for vegetarians and meat-eaters alike.

Ingredients:

• 1 large cauliflower head, trimmed into thick steaks (about 1 inch thick)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Harissa Yogurt Sauce:

• 1/2 cup Greek yogurt
• 1 tbsp harissa paste (or more for extra spice)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the cauliflower steaks with olive oil and season with salt and pepper.
3. Grill the cauliflower for about 5 minutes per side until tender and charred around the edges.
4. While the cauliflower grills, mix the yogurt, harissa, lemon juice, olive oil, garlic, and salt in a bowl.
5. Once the cauliflower steaks are done, drizzle the harissa yogurt sauce over the top and serve immediately.

This grilled cauliflower dish is a perfect balance of smoky, creamy, and spicy.

The harissa yogurt sauce adds a depth of flavor that will make this dish a favorite for any summer BBQ.

Grilled Baby Beets with Goat Cheese and Arugula

Grilled beets bring out their natural sweetness, and when paired with creamy goat cheese and peppery arugula, they become a gourmet salad or side dish perfect for summer evenings.

The earthy beets and tangy goat cheese make for a delightful contrast that’s as beautiful as it is delicious.

Ingredients:

• 8-10 small baby beets, scrubbed and trimmed (with stems intact)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Salad:

• 2 cups fresh arugula
• 1/4 cup goat cheese, crumbled
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions:

1. Preheat the grill to medium heat.
2. Drizzle the beets with olive oil and season with salt and pepper.
3. Grill the beets for 10-12 minutes, turning occasionally, until they’re tender and slightly charred.
4. While the beets grill, toss the arugula with balsamic vinegar and olive oil.
5. Once the beets are grilled, let them cool slightly, then peel off the skins. Slice them and arrange them on top of the arugula.
6. Sprinkle with crumbled goat cheese and serve immediately.

These grilled baby beets are a stunning, flavorful dish that can be served as a light main or a side.

The combination of smoky beets, creamy goat cheese, and peppery arugula creates a beautiful and balanced dish that highlights the best of summer’s bounty.

Grilled Romanesco Cauliflower with Lemon-Dijon Dressing

Romanesco cauliflower, with its intricate, fractal-like shape, brings an interesting twist to your grilled veggie lineup.

Its mild, nutty flavor becomes perfectly caramelized on the grill, and the tangy lemon-Dijon dressing enhances its taste with bright acidity and a bit of mustardy kick.

Ingredients:

• 1 large head of romanesco cauliflower, cut into florets or thick slices
• 2 tbsp olive oil
• Salt and pepper to taste

For the Lemon-Dijon Dressing:

• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the romanesco florets or slices with olive oil, salt, and pepper.
3. Grill the romanesco for about 4-5 minutes per side, until tender and charred.
4. While grilling, whisk together Dijon mustard, lemon juice, olive oil, honey (if using), salt, and pepper in a small bowl.
5. Drizzle the lemon-Dijon dressing over the grilled romanesco and serve immediately.

The vibrant green and striking shape of romanesco cauliflower makes this dish a real showstopper.

The tangy lemon-Dijon dressing brings out the best in its flavors, adding depth and brightness.

Grilled Summer Vegetable and Quinoa Salad

This grilled veggie and quinoa salad is a hearty, healthy meal that packs tons of flavor and texture.

With a blend of grilled vegetables like zucchini, bell peppers, and red onions mixed with fluffy quinoa and a zesty lemon dressing, it’s perfect for a light summer lunch or a side dish for a BBQ.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup quinoa, cooked
• 2 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tsp chopped fresh basil or parsley
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for about 4-5 minutes per side, until tender and lightly charred.
4. While the vegetables grill, cook the quinoa according to package instructions and set aside.
5. In a small bowl, whisk together the dressing ingredients.
6. Once the vegetables are done, chop them into bite-sized pieces and toss with the cooked quinoa.
7. Drizzle the dressing over the salad and serve warm or at room temperature.

This salad is light yet filling, with a balance of smoky grilled vegetables and the nutty, fluffy quinoa.

The lemon dressing adds a refreshing brightness, making it perfect for a summer meal.

Grilled Stuffed Peppers with Couscous and Feta

Grilled stuffed peppers are an easy yet impressive dish for summer.

The bell peppers are charred and softened on the grill, filled with a savory mix of couscous, feta, and herbs. It’s a great dish to serve as a light meal or side, bursting with Mediterranean flavors.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup couscous, cooked
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp cumin (optional)

Instructions:

1. Preheat the grill to medium heat.
2. Brush the outside of the bell peppers with olive oil and season with salt and pepper.
3. Grill the peppers for 5-7 minutes per side, until the skin is slightly charred and the peppers are tender.
4. While the peppers grill, mix the couscous with feta, parsley, and cumin in a bowl.
5. Stuff the grilled peppers with the couscous mixture, pressing down gently to pack them.
6. Return the stuffed peppers to the grill for an additional 3-4 minutes to heat the stuffing.
7. Serve warm with extra parsley if desired.

These stuffed peppers are packed with flavor and texture, with the smokiness of the grill complementing the creamy feta and herb-infused couscous.

They’re perfect as a light dinner or a side dish to grilled meats.

Grilled Eggplant with Tahini and Pomegranate Seeds

Grilled eggplant has a deep, smoky flavor that pairs wonderfully with the rich, nutty taste of tahini and the burst of sweetness from pomegranate seeds.

This dish is simple, yet decadent, and makes a stunning side or appetizer for any summer gathering.

Ingredients:

• 2 medium eggplants, cut into 1-inch rounds
• 2 tbsp olive oil
• Salt and pepper to taste

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp water (more for thinning if needed)
• 1 garlic clove, minced
• Salt to taste

For Garnish:

• 1/4 cup pomegranate seeds
• Fresh parsley or cilantro (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for about 3-4 minutes per side, until tender and slightly charred.
4. While grilling, whisk together the tahini, lemon juice, olive oil, garlic, water, and salt to make the sauce. Add more water to adjust the consistency as needed.
5. Drizzle the tahini sauce over the grilled eggplant slices.
6. Top with pomegranate seeds and garnish with fresh parsley or cilantro.

This dish combines smoky eggplant, creamy tahini, and the bright pop of pomegranate, creating a flavor-packed side dish that will impress anyone at the table.

Grilled Sweet Corn with Spicy Cilantro-Lime Butter

Grilled sweet corn is one of the quintessential summer treats, and this recipe takes it up a notch with a spicy, zesty cilantro-lime butter.

The heat from the spices and the freshness from the cilantro makes this an irresistible side for any summer BBQ.

Ingredients:

• 6 ears of fresh corn, husked
• 2 tbsp olive oil
• Salt and pepper to taste

For the Cilantro-Lime Butter:

• 1/2 cup unsalted butter, softened
• 1 tbsp lime juice
• 1 tbsp lime zest
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the corn with olive oil and season with salt and pepper.
3. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are tender and charred.
4. While the corn grills, mix together the butter, lime juice, lime zest, chili powder, cayenne pepper (if using), cilantro, and salt.
5. Once the corn is done, brush generously with the cilantro-lime butter and serve immediately.

This grilled corn is bold, smoky, and refreshing all at once.

The creamy, zesty butter adds an extra layer of flavor that will make your guests keep coming back for more.

Grilled Veggie Flatbreads with Hummus and Feta

Grilled flatbreads topped with smoky, charred vegetables, creamy hummus, and tangy feta make for a delicious and easy meal that’s perfect for casual summer dining.

The grilled veggies add depth of flavor, while the hummus and feta provide a rich and satisfying contrast.

Ingredients:

• 2 flatbreads (store-bought or homemade)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup hummus
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh basil or parsley (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the flatbreads with olive oil and season with salt and pepper.
3. Grill the flatbreads for about 2-3 minutes per side, until lightly charred and crispy.
4. While the flatbreads grill, toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes, turning occasionally, until tender and charred.
5. Spread a layer of hummus over each grilled flatbread.
6. Top with the grilled vegetables and crumbled feta cheese.
7. Garnish with fresh basil or parsley and serve immediately.

These grilled veggie flatbreads are the perfect combination of smoky, creamy, and tangy flavors.

They’re light yet filling, and can be served as a main or a fun appetizer to share.