Grilled Fruits and Vegetables Recipes

Grilled Mexican Corn with Crema

On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. This savory treat provides a festive twist to the basic corn-on-the-cob. Crema Mexicana is a sweet, heavy cream that ranges in flavor from tangy to mildly bland with a slightly stiff to thick consistency. If you have difficulty finding it, use low-fat sour cream as a substitute.

View Recipe: Grilled Mexican Corn with Crema

Grilled Asparagus Rafts

This recipe is a nice twist on traditional grilled asparagus spears. Skewering groups of asparagus spears together makes them easier to flip on the grill. Sesame seeds lend additional crunch and a sprinkling of color to the dark green spears. The secret for cooking asparagus is simple: don’t overcook it. The slender shoots should turn out crisp and bright in color.

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Grilled Stone Fruit Antipasto

Black pepper and vanilla heighten the sweetness of the stone fruit. Make sure to clean the cooking grate thoroughly so that no residue from previously grilled foods ruins the flavor of the fruit.

View Recipe: Grilled Stone Fruit Antipasto

Tandoori Tofu and Vegetable Kebabs

Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade. Both tofu’s subtle flavor and tender texture merge well with a multitude of Western and Asian seasonings. The variety of flavors in this dish makes it a healthy, instant classic.

View Recipe: Tandoori Tofu and Vegetable Kebabs

Grilled Eggplant with Caramelized Onion and Fennel

To prepare this appetizer indoors, broil the eggplant rounds until browned, and continue the recipe as instructed. White balsamic vinegar offers the sweetness of regular balsamic but won’t discolor the salad. You can use regular balsamic vinegar if white isn’t available.

View Recipe: Grilled Eggplant with Caramelized Onion and Fennel

Portobello Burgers

Because of the portobello’s firm texture, these burgers will please both vegetarians and nonvegetarians alike. Half of a roasted bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, or in a salad or a pasta dish.

View Recipe: Portobello Burgers

Marinated Grilled Apples with Mint

Serve these highly flavored apple rings as a side with pork or chicken. (One serving size for this recipe is three apple slices, but you can easily double the number of slices for even larger, guilt-free portions of this healthy dish.) We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.

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Photo: Johnny Autry

Summer Grilled Vegetable Pizza

You'll love this summer pizza from the very first bite. Fresh grilled veggies and refrigerated fresh pizza dough make this recipe a winner.

View Recipe: Summer Grilled Vegetable Pizza

Photo: Romulo Yanes

Lemony Grilled Potato Salad

Grilling the vegetables brings unexpected smokiness to a familiar picnic staple.

View Recipe: Lemony Grilled Potato Salad

Photo: Romulo Yanes

Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

"When I was growing up in Mexico City, my parents would throw wonderful summer barbecues," says Chef Medina (Toloache, Yerba Buena, Coppelia, New York City). "We would grill corn on the cob and mix in leftover beans from the weekend and make a delicious, simple corn and bean salad." This Latin-accented three-bean and corn salad is studded with guacamole components: jalapeño, cilantro, white onion, lime, and avocado.

View Recipe: Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

Photo: Romulo Yanes

Grilled Caesar Salad

Grilling lettuce gives it a hint of smokiness and lends the leaves crisp-tender contrast. Toasted garlic bread stands in for croutons.

View Recipe: Grilled Caesar Salad

Photo: Kenji Toma

Grilled Caponata Salad with Grilled Flatbreads

Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical globe eggplants, so you can leave the peel on. The light purple color is pretty, too.

View Recipe: Grilled Caponata Salad with Grilled Flatbreads

Photo: Becky Luigart-Stayner

Caramelized Fresh Figs with Sweet Cream

Sometimes the simplest dishes are the best. Caramelize honey-coated figs on the grill to intensify the sweetness and top with crème fraîche.

View Recipe: Caramelized Fresh Figs with Sweet Cream

Photo: John Autry

Rum-Spiked Grilled Pineapple with Toasted Coconut

Perfect for a backyard cookout with friends, just six ingredients make one delicious dessert in less than 10 minutes. Grilling caramelizes the sugars in the fruit for a light treat that is delicious on its own or served with low-fat vanilla ice cream.

View Recipe: Rum-Spiked Grilled Pineapple with Toasted Coconut

Photo: Karry Hosford

Grilled Plantains

Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.

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Photo: Levi Brown

Grilled Pineapple-Avocado Salsa

The sweet pineapple pairs expertly with cool avocado. Whether served with tacos, alongside grilled fish, or scooped with a tortilla chip—you won't want to miss this one.

View Recipe: Grilled Pineapple-Avocado Salsa

Photo: Becky Luigart-Stayner

Italian Grilled Zucchini and Red Onion

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

View Recipe: Italian Grilled Zucchini and Red Onion

Photo: Oxmoor House

Grilled Peaches with Amaretto-Pecan Caramel Sauce

Caramel is nothing more than melted, browned sugar; we add water to hasten the melting process and reduce the risk of burning the sugar. Purchase freestone peaches so the pits will be easy to remove.

View Recipe: Grilled Peaches with Amaretto-Pecan Caramel Sauce

Photo: John Autry

Grilled Vegetable Gazpacho

Make this soup up to two days ahead, cover, and chill until you're ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits.

View Recipe: Grilled Vegetable Gazpacho

Photo: John Autry

Grilled Stuffed Jalapeños

The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version.

View Recipe: Grilled Stuffed Jalapeños

Photo: John Autry

Grilled Farmers' Market Sandwiches

The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.

View Recipe: Grilled Farmers' Market Sandwiches

Photo: John Autry

Grilled Apricot Halves

Brush grilled apricots with a mixture of olive oil, honey, and fresh thyme and serve as a simple side dish, over a bed of greens, or even as a topping for grilled pizza.

View Recipe: Grilled Apricot Halves

Photo: Becky Luigart-Stayner

Cantaloupe and Grilled Fig Salad

The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the fruits, nuts, and vegetables create an intriguing and beautiful first course.

View Recipe: Cantaloupe and Grilled Fig Salad

Photo: John Autry

Grilled Peppers and Lentil Salad

Tender, savory lentils paired with cooked peppers and cilantro converts this dish from a bland bean salad to a delectable and healthy meal. Use any combination of sweet bell peppers you like: green, red, yellow, and purple.

View Recipe: Grilled Peppers and Lentil Salad

Photo: Anna Williams

Grilled Corn on the Cob with Roasted Jalapeño Butter

This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey butter.

View Recipe: Grilled Corn on the Cob with Roasted Jalapeño Butter

Photo: Douglas Merriam

Grilled Nectarines and Plums with Vanilla Bean Syrup

Grilling heightens the fruit's sweetness and flavor. Slightly firm fruit will stand up to the heat; if you're using ripe fruit, take it from the grill just a few minutes sooner than directed. Garnish with mint sprigs.

View Recipe: Grilled Nectarines and Plums with Vanilla Bean Syrup

Photo: John Autry

Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread

This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're ready to eat. We like thick, tangy Greek-style yogurt in this dish.

View Recipe: Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread

Photo: Oxmoor House

Grilled Romaine with Creamy Herb Dressing

A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding a special salad that's simple to prepare. Serve with any type of grilled meat, fish, or burgers.

View Recipe: Grilled Romaine with Creamy Herb Dressing

Photo: Randy Mayor

Potato Salad with Herbs and Grilled Summer Squash

A cornichon is the French version of a gherkin. You'll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make this potato salad recipe up to two hours ahead.

View Recipe: Potato Salad with Herbs and Grilled Summer Squash

Photo: John Autry

Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing

Cedar planks lend this dish a pleasant smokiness. If you don't have planks, cook the zucchini halves directly on the grill. Use zucchini with some heft; if it's too thin, it may get too soft.

View Recipe: Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing

Photo: John Autry

Grilled Peaches with Honey Cream

The perfect summer cookout treat, grilling brings out the sweetness in peaches. If you can't find them, feel free to use apricots or nectarines instead of peaches. Garnish with mint to serve.

View Recipe: Grilled Peaches with Honey Cream

Grilled Fruits and Veggies

Grilled Mexican Corn with Crema

Grilled Asparagus Rafts

Grilled Stone Fruit Antipasto

Tandoori Tofu and Vegetable Kebabs

Grilled Eggplant with Caramelized Onion and Fennel

Portobello Burgers

Marinated Grilled Apples with Mint

Summer Grilled Vegetable Pizza

Lemony Grilled Potato Salad

Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado

Grilled Caesar Salad

Grilled Caponata Salad with Grilled Flatbreads

Caramelized Fresh Figs with Sweet Cream

Rum-Spiked Grilled Pineapple with Toasted Coconut

Grilled Plantains

Grilled Pineapple-Avocado Salsa

Italian Grilled Zucchini and Red Onion

Grilled Peaches with Amaretto-Pecan Caramel Sauce

Grilled Vegetable Gazpacho

Grilled Stuffed Jalapeños

Grilled Farmers' Market Sandwiches

Grilled Apricot Halves

Cantaloupe and Grilled Fig Salad

Grilled Peppers and Lentil Salad

Grilled Corn on the Cob with Roasted Jalapeño Butter

Grilled Nectarines and Plums with Vanilla Bean Syrup

Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread

Grilled Romaine with Creamy Herb Dressing

Potato Salad with Herbs and Grilled Summer Squash

Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing

Grilled Peaches with Honey Cream