50 Grilled Side Dishes and Dessert Recipes

1. Corn with honey-spiced butter. Cream 4 tablespoons softened salted butter with 2 teaspoons honey, 1/2 teaspoon chopped thyme, and a generous pinch of cayenne pepper. Grill 6 husked ears of corn (cut into 2-inch pieces) on a greased grill over medium heat, turning, for 8-10 minutes, until tender and charred. Serve with honey-spiced butter.

2. Corn on the cob. Bend down the husks of 4 ears of corn and remove the silky silk, then lift the husks back up. Combine 8 cups of water, 2 tablespoons each of sugar and salt. Add the corn and let sit for 1 hour; drain. Grill over medium-high heat, turning, for 10-15 minutes, until the corn is tender. Serve with salt and butter.


3. Carrots with lemon and parmesan. Toss 3 bunches of trimmed baby carrots with olive oil. Season with salt and pepper. Grill, covered, over medium heat, turning frequently, for 12-15 minutes, until tender. Drizzle with olive oil, sprinkle with lemon zest, Parmesan, chopped parsley, and flaky salt.

4. Italian-style sweet pepper. Brush 3 seeded, quartered bell peppers (red, yellow, and/or orange) with olive oil. Season with salt and pepper. Grill over medium-high heat until softened and lightly charred, 4-5 minutes per side. Add 1 tablespoon each of olive oil and white wine and 1/2 teaspoon of chopped oregano; toss to coat.

5. Polenta with Parmesan. Brush thickly sliced ​​polenta from a 18-ounce (510g) log package with vegetable oil. Season with salt and pepper. Grill over medium-high heat, turning once, for 15-18 minutes, until crisp and crispy with distinct grill marks. Sprinkle with grated Parmesan and pepper.

6. Tomatoes with pesto. Brush the cocktail tomatoes on the vine with olive oil. Season with salt and pepper. Grill, stem side up, over medium-high heat until crisp and charred, 1 to 2 minutes. Flip and grill for about 1 minute more, until the juices bubble. Serve with pesto.

7. Artichokes. Cut off about 2 cm from the tops of 4 artichokes and trim the leaf tips with scissors. Peel the stems and cut each artichoke in half lengthwise; remove the cores. Brush all sides with olive oil. Season with salt. Wrap 2 artichoke halves, cut side down, in heavy-duty foil; repeat with the remaining artichokes. Grill, covered, over medium-high heat until tender, about 10 minutes per side. Let rest for 5 minutes, then unwrap. Serve with melted butter and lemon wedges.


8. Green onions with sesame seeds. Brush 3 bunches of green onions with sesame oil. Season with salt. Grill over medium-high heat, turning, for 2-4 minutes, until charred. Mix 1/2 teaspoon each of soy sauce and rice vinegar; drizzle over the onions. Sprinkle with toasted sesame seeds.

9. Sweet onion. Soak 2 thickly sliced ​​sweet onions in 1/2 cup buttermilk mixed with 1/2 teaspoon salt and a couple of grinds of pepper for 30 minutes to 1 hour; drain. Grill, covered, over medium heat, turning, until softened, 10 to 15 minutes. Toss with 1 tablespoon olive oil and 1 tablespoon chopped parsley; season with salt and pepper.

10. Fennel. Toss 3 fennel heads, trimmed and quartered, with vegetable oil. Season with salt and pepper. Grill, covered, over medium-high heat, turning occasionally, for 22-28 minutes, until tender and charred. Serve with hot mayonnaise.

11. Radicchio in balsamic dressing. Drizzle 2 quartered heads of radicchio with olive oil. Season with salt and pepper. Grill over medium-high heat, turning, until crisp and charred, 8 to 10 minutes. Toss with 3 tablespoons each balsamic vinegar and honey and 1/4 teaspoon red pepper flakes; spoon over the radicchio and top with crumbled Gorgonzola and chopped chives.

12. Cabbage with mustard. Brush quartered green cabbage with olive oil. Season with salt and pepper. Wrap each piece individually in foil. Grill, covered, over medium-high heat, turning occasionally, until tender and charred, about 35 minutes. Toss 4 tablespoons softened salted butter with 2 tablespoons chopped dill and 1 tablespoon grainy mustard; spread over the cabbage.

13. Caesar salad. Halve 2 romaine lettuce hearts lengthwise; brush the cut sides with olive oil. Season with salt. Grill, cut side down, over medium heat for about 3 minutes, until the lettuce is charred. Flip and grill for another minute. Drizzle with Caesar salad dressing and sprinkle with grated Parmesan.

14. Kale chips. Toss 1/2 bunch Tuscan kale (trimmed and stems removed) with olive oil. Season with salt. Grill over medium heat, turning, for 12-15 minutes, until crisp.


15. Ranch potatoes. Microwave 3 russet potatoes until tender, 8 to 11 minutes; cool slightly and cut into 1/2-inch wedges. Toss with 2 tablespoons vegetable oil. Combine 1/2 teaspoon each onion powder, garlic powder, 1/4 teaspoon each dried dill, salt, and pepper; sprinkle the seasoning over the potatoes and toss. Grill over medium-high heat, turning, until striped, 5 to 7 minutes.

16. Young potatoes with herbs. Cover 1 pound (450 g) of whole new potatoes with cold, salted water in a large saucepan. Bring to a boil and cook for 10 minutes, until tender. Drain and toss with olive oil; season with salt and pepper. Grill over medium-high heat, turning, for 6-8 minutes, until charred. Sprinkle with chopped parsley and chives.

17. Sweet potato. Prick 3 sweet potatoes with a fork and microwave for 5 minutes. Cool slightly. Slice into 1/2-inch-thick slices and toss with olive oil. Season with salt and pepper. Grill over medium-high heat, turning, for 3 minutes, until striped.


18. Yellow zucchini. Toss 1 zucchini and 1 yellow squash (sliced ​​diagonally into 1/4-inch-thick slices) with olive oil and 1/2 teaspoon chopped thyme. Season with salt and pepper. Grill over medium-high heat until tender and lightly charred, 2 to 3 minutes per side. Drizzle with red wine vinegar.

19. Asparagus with balsamic vinegar. Toss 2 bunches of trimmed asparagus with olive oil. Season with salt and pepper. Grill over medium-high heat, turning, for 3-5 minutes, until bright green and crisply streaked. Drizzle with olive oil and balsamic vinegar; sprinkle with flaky salt.

20. Okra with curry. Toss 8 ounces (230 g) okra (cut in half lengthwise) with 2 tablespoons melted butter mixed with 2 teaspoons curry powder. Season with salt. Arrange cut-side down on a grill rack. Grill over medium-high heat, turning halfway through, 5 to 7 minutes, until tender and golden brown. Serve with lime wedges.

21. Eggplant with mint. Generously brush 1/2-inch-thick eggplant slices with olive oil. Season with salt. Grill over medium-high heat until tender and crisp, 2-4 minutes per side. Drizzle with balsamic vinegar and sprinkle with torn mint.

22. Spicy eggplant. Pierce 2 Chinese eggplants all over with a fork. Grill, covered, over medium-high heat, turning occasionally, until very soft and charred, about 20 minutes. Slice in half lengthwise. Season with salt. Combine 2 teaspoons tahini, 1 teaspoon each soy sauce, rice vinegar, and honey, and 1/2 teaspoon chili oil; drizzle the eggplants with the mixture. Garnish with sliced ​​green onions.

23. Champignons with panko breadcrumbs. Brush 4 portobello mushroom caps (vein removed) with 2 tablespoons olive oil on all sides. Grill over medium-high heat, turning, 8 to 10 minutes, until tender; transfer to a cutting board and shred. Toast 1/4 cup panko breadcrumbs and a small grated garlic clove in 2 tablespoons (30 g) butter in a small skillet for 2 to 3 minutes, until golden brown. Stir in 2 tablespoons chopped parsley and 1 1/2 teaspoons lemon zest; season with salt and pepper. Sprinkle the mushrooms with breadcrumbs.

24. Broccoli in sweet chili sauce. Trim stems from 1 bunch of broccoli, leaving 3 inches (7.5 cm); peel. Cut into 1/2-inch-wide strips. Toss with vegetable oil. Season with salt and pepper. Grill over medium-high heat, turning, 6 to 8 minutes, until crisp and charred. Stir in 2 tablespoons sweet chili sauce, 2 teaspoons each fish sauce, and rice vinegar. Drizzle over broccoli.

25. Broccolini with Dijon dressing. Whisk together 2 tablespoons each white wine vinegar and Dijon mustard, 1/2 teaspoon honey, and a pinch each of salt and pepper; stir in 1/4 cup olive oil. Toss 2 trimmed bunches of broccolini with 2 tablespoons of the dressing. Grill over medium-high heat, turning, until tender and charred, 3 to 7 minutes. Serve with the remaining dressing.

26. Rapini with cheese and lemon. Blanch 2 bunches broccoli rabe in boiling salted water for 1 minute, until bright green; drain in a colander. Transfer to a large bowl of ice water to cool; drain and pat dry. Toss with olive oil. Season with salt. Grill over medium-high heat, turning, until broccoli rabe is lightly charred, 3 to 4 minutes. Sprinkle with lemon zest, grated Pecorino cheese, and red pepper flakes.

27. Cauliflower with aioli sauce. Toss 1 head cauliflower (cut into large florets) with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon each paprika and pepper. Place on a grill rack and grill over medium-high heat, stirring, until tender, 12 to 15 minutes. Stir in 1/2 cup mayonnaise, 4 teaspoons lemon juice, and 1 tablespoon each chopped capers, parsley, and chives; season with salt and pepper. Serve with the cauliflower.

28. Wax beans with lemon and basil. Toss 1 pound trimmed wax beans with olive oil. Season with salt and pepper. Place on the grill rack and grill over medium-high heat, stirring occasionally, until crisp and charred, 4 minutes. Toss with 2 teaspoons lemon juice and chopped basil.

29. Bread with tomato. Generously brush 3 1-inch-thick slices of bread with olive oil on both sides. Season with salt and pepper. Grill over medium-high heat, turning once, for 3 minutes, until lightly browned. Rub the warm bread with the tomato halves (cut side down). Sprinkle with flaky salt.

30. Edamame beans with lemon and mint. Toss one 10-ounce package of frozen edamame beans with olive oil. Season with salt and pepper. Place on a grill rack and grill over high heat, stirring once or twice, for 5 minutes, until charred. Sprinkle with lemon zest, chopped mint, and flaky salt.

31. Plantains with lime oil. Brush 2 yellow plantains (peeled and halved lengthwise) with vegetable oil. Grill over medium-high heat until crisp and well-charred, 3 to 4 minutes per side. Mix 2 tablespoons melted salted butter with 1 tablespoon honey, 1/2 teaspoon lime zest, and a pinch of cayenne pepper; drizzle over the plantains.


32. Avocado with chili. Halve 3 unpeeled, pitted avocados and brush the cut sides with olive oil. Season with salt. Grill cut-side down over medium-high heat until crisp, about 3 minutes. Sprinkle with chili-lime seasoning.

33. Peppers in teriyaki glaze. Thread 8 ounces (230 g) of shishito peppers onto double skewers and brush with dark sesame oil. Grill over high heat until crisp and charred, about 1 minute per side. Brush with teriyaki glaze. Sprinkle with togarashi spice mix and flaky salt.

34. Peppers with smoked paprika. Toss 8 ounces (230 g) of shishito peppers with olive oil. Season with salt. Place on a grill rack and grill over high heat, stirring, until crisp and charred, about 2 minutes. Sprinkle with smoked paprika and flaky salt.


35. Sweet and tangy cantaloupe. Halve 1 cantaloupe and remove the seeds (do not peel); cut into wedges and brush with olive oil. Season with salt. Grill over medium-high heat until well-charred, 1 to 2 minutes per side. Combine 2 tablespoons each lime juice and agave syrup with 1 minced serrano chile and 2 pinches of salt; drizzle the dressing over the cantaloupe. Garnish with torn cilantro.

36. Brie with jam and jalapeno. Cut the top rind off a small wheel of brie. Top with 1/4 cup apricot jam and 1 tablespoon chopped seeded red jalapeño. Transfer to a sheet of nonstick heavy-duty foil and wrap loosely. Grill over medium-high heat for 7-10 minutes, until the cheese is melted.

37. Queso fresco. Slice 1 lb (280 g) of queso fresco cheese horizontally from 1 package into 2 thin discs; pat dry and refrigerate for 30 minutes, until very cold. Grill on a greased grill rack over medium-high heat for about 2 minutes, until streaked, flip, and cook for another 1-2 minutes, or until softened.

38. Garlic bread. Combine 110g of softened butter, 2 tablespoons each of olive oil and chopped parsley, 4 grated garlic cloves, and 1/2 teaspoon each of salt and pepper. Divide a 18-inch (45cm) loaf of soft Italian bread in half and brush the cut sides with the butter mixture. Press the halves together and wrap the bread in heavy-duty foil. Grill over medium heat, turning occasionally, for 25 minutes, until crisp.

39. Naan with garlic. Cream 2 tablespoons of softened butter with a grated garlic clove and a pinch of ground cumin. Grill 2 naan breads over medium-high heat, turning, for 2-3 minutes until golden brown and crisp. Brush with garlic butter.

40. Flatbread with za'atar spices. Combine 3 tablespoons each of za'atar spice mix and olive oil. On an inverted, greased baking sheet, form 1 pound (450 g) of prepared pizza dough into a 25 x 38 cm (9 x 15 in) oval. Place the dough on the greased grill rack and grill over medium-high heat until cooked through and streaked, 3 minutes per side. Brush with herb oil and sprinkle with torn mint.

41. Parmesan flatbread. On an inverted, greased baking sheet, form 1 pound (450 g) of prepared pizza dough into a 12-inch (30 cm) circle. Place the dough on the greased grill rack; grill over medium-high heat until puffed and streaky, about 3 minutes per side, brushing with olive oil after flipping. Invert onto a cutting board and brush again with oil. Sprinkle with grated Parmesan, dried oregano, red pepper flakes, and flaky salt.

42. Chickpeas with garlic and thyme. Toss 2 x 14-ounce cans of chickpeas (drained and rinsed) with 1/4 cup olive oil, 6 unpeeled garlic cloves, 2 sprigs of thyme, 1 teaspoon salt, and a couple of grinds of pepper. Transfer to a large sheet of heavy-duty foil and sprinkle with 1/4 cup water; seal tightly around the edges. Grill over medium-high heat, turning once, until tender and lightly charred, 20 minutes.

43. Spicy pineapple. Peel and core 1 pineapple, then slice the flesh into 1/2-inch-thick rings; toss with 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon ground allspice. Grill on an oiled grill rack over medium-high heat until crisp and well-charred, 30 to 60 seconds per side.


44. Cherries in foil. Toss 1 pound pitted cherries with 1 tablespoon sugar. Transfer to a large sheet of heavy-duty foil and spread 1 tablespoon chopped butter evenly over the top. Form into a parcel, tucking the edges tightly. Grill over medium heat, turning once, for 10-15 minutes, until soft and juicy. Serve on a grilled pound cake with ice cream.

45. Fruits with brandy in foil. Follow recipe #44, using 8 ounces (230 g) of cherries and 2 peaches (cut into wedges). Drizzle with 2 tablespoons of brandy before baking.

46. ​​Peaches and plums. Brush 2 peaches and 2 plums (halved and pitted) with melted butter on all sides and sprinkle the cut sides with sugar. Grill over medium heat, turning, for 2-3 minutes, until softened and streaky. Serve with ice cream.

47. Sponge cake skewers with strawberries. Cut 1 light sponge cake into 2.5-3.8 cm cubes. Thread onto skewers, alternating with hulled strawberries. Grill over medium-high heat, turning every 30 seconds, for 2 minutes, until lightly browned on all sides. Whip 1/2 cup heavy cream until stiff peaks form, then swirl in 2 tablespoons lemon curd. Serve with kebabs.

48. Blueberry Cobbler. Toss 4 cups blueberries with 2 tablespoons each sugar, cornstarch, and the juice of 1/2 lemon; spread in a greased 10-inch cast-iron skillet. Using a 16-ounce package of scone dough, cut 4 scones into quarters; arrange them over the berries, brush with milk, and sprinkle generously with cinnamon sugar. Cover with foil and grill over medium heat for 25-30 minutes, until the berries are bubbly and the scones are cooked through.

49. Banana split. Cut 2 unpeeled bananas in half lengthwise. Sprinkle the cut sides with 2 tablespoons of turbinado sugar. Grill, cut side down, over medium heat for 3 minutes, until the bananas are caramelized and streaky; flip and grill for 2 minutes to heat through. Top with whipped cream, chocolate sauce, and maraschino cherries.


50. Peaches with ricotta and basil. Brush 3 peaches (halved and pitted) with olive oil on all sides. Season with salt and pepper. Grill over medium-high heat, turning once, until charred and heated through, 2-3 minutes. Drizzle with olive oil, sprinkle with pepper, grated ricotta, and torn basil.