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.
Grilled Asparagus Rafts
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.
Grilled Eggplant with Caramelized Onion and Fennel
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.
Marinated Grilled Apples with Mint
Summer Grilled Vegetable Pizza
Lemony Grilled Potato Salad
Grilling the vegetables brings unexpected smokiness to a familiar picnic staple.
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
Sometimes the simplest dishes are the best. Caramelize honey-coated figs on the grill to intensify the sweetness and top with crème fraîche.
Rum-Spiked Grilled Pineapple with Toasted Coconut
Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.
Grilled Pineapple-Avocado Salsa
Italian Grilled Zucchini and Red Onion
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.
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.
Grilled Stuffed Jalapeños
Grilled Farmers' Market Sandwiches
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.
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.
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.
Grilled Corn on the Cob with Roasted Jalapeño Butter
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.
Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread
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.
Potato Salad with Herbs and Grilled Summer Squash
Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing
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.