20 GRILLED VEGETABLE SIDE DISHES THAT STEAL THE SHOW AT ANY BBQ

The grilled vegetable side dish occupies a specific position at the BBQ table that no other category covers — it is simultaneously the most visually dramatic item on the spread when it is done correctly (the char marks, the caramelized surfaces, the slightly collapsed but still structured texture of a vegetable that has experienced direct flame contact), and the most frequently underestimated category in BBQ planning, where the protein gets the grill attention and the sides get the stovetop or the oven.

Putting vegetables on the grill alongside the protein is the correct approach for two reasons: the grill is already hot, and the high direct heat that produces the Maillard reaction crust on a burger is exactly the cooking environment that produces the best version of every vegetable in this collection — a caramelized corn cob, a blistered pepper, a charred asparagus tip, a softened portobello mushroom with grill marks pressing into its cap surface.

My husband's BBQ philosophy is that the grill has surface area beyond what the main proteins occupy, and that surface area should always be used — his specific practice is to place vegetables on the cooler outer edges of the grill grate while the burgers occupy the hot center, producing a complete BBQ meal from one heat source with no stovetop involvement.

Saad's relationship with grilled vegetables is significantly more positive than his relationship with the same vegetables cooked by any other method — the char marks, the caramelized sweetness, and the slightly smoky edge that grilling produces make vegetables interesting enough to eat in a way that steaming and boiling never achieve. He eats grilled corn with enthusiasm that he does not extend to boiled corn, grilled asparagus with an acceptance that he does not give to roasted asparagus, and grilled zucchini with a willingness that no other zucchini preparation has produced.

My mother in Pakistan's parallel to the grilled vegetable in Pakistani cooking is the tandoor-roasted vegetable — bharta (charred eggplant) being the most important example — where direct flame contact is the defining technique rather than one option among many. The char on a tandoor eggplant is the same Maillard reaction that produces the char on a grill-cooked vegetable, and her response to this collection was that the technique is universal even if the vegetables and the accompaniments differ completely.

All 20 vegetable sides in this collection cook in under 20 minutes on a hot grill and can be prepared while the main proteins rest after coming off the grill — the rest time of a burger or a chicken breast (3-5 minutes) is the cooking window for most of the fastest vegetables in this collection.

For halal households: all ingredients in this collection are halal-friendly as written. Where a recipe uses a cheese (feta, Parmesan, cotija), it is used cold as a finishing ingredient rather than as a cooking component — substitute with any preferred halal-certified cheese without changing the recipe's technique or timing.

Whether you are the grill operator who wants to use the full grill surface rather than just the protein zone, the host who needs impressive-looking side dishes that do not require a separate stovetop operation during the outdoor gathering, the cook who wants vegetables that children will actually eat at the BBQ table, or someone who has been undervaluing the grill as a vegetable cooking tool and wants to correct that immediately, these 20 grilled vegetable side dishes cover every category of BBQ side.

20 Grilled Vegetable Side Dishes That Steal the Show

20. Grilled Corn on the Cob with Herb Butter

Corn on the cob grilled directly over the flame until the kernels char and caramelise — then brushed with herb butter while still hot. The simplest BBQ side that consistently gets the most compliments. Saad's non-negotiable at every summer cookout.

Ingredients

• 4 ears fresh corn, husks removed
• Herb butter: 4 tablespoon unsalted butter, softened
• 2 garlic cloves, minced
• 2 tablespoon fresh parsley, finely chopped
• ½ teaspoon smoked paprika
• Pinch of salt
• Optional: Parmesan, cotija, or Tajín to finish

Instructions

1. Make the herb butter: beat softened butter with minced garlic, parsley, smoked paprika, and salt until fully combined. Set aside at room temperature.
2. Preheat grill to high heat — 450°F to 500°F. Clean and oil the grates.
3. Place husked corn directly on the hot grates. Grill 10 to 12 minutes total, turning every 2 to 3 minutes, until kernels are tender and charred on all sides. The char marks should be deep golden-brown to black in spots.
4. Remove from grill immediately. Brush herb butter generously over the hot corn — the butter melts into the kernels on contact.
5. Add optional toppings: Parmesan, cotija, or a shake of Tajín.
6. Serve immediately — grilled corn is best eaten within 5 minutes of coming off the grill.

19. Grilled Portobello Mushroom Steaks

Large portobello caps marinated in balsamic vinegar, garlic, and olive oil — grilled until tender and juicy. The most meat-like vegetable in this collection. Slice and serve like a steak.

Ingredients

• 4 large portobello mushroom caps, stems removed
• Marinade: 4 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon soy sauce
• Salt and pepper
• Fresh parsley and lemon to finish

Instructions

1. Wipe mushroom caps clean with a damp cloth — do not rinse. Score the top of each cap with a crosshatch pattern using a sharp knife — this helps the marinade penetrate and prevents the caps from curling on the grill.
2. Make the marinade: whisk olive oil, balsamic vinegar, garlic, thyme, soy sauce, salt, and pepper together.
3. Marinate: place mushroom caps in a single layer in a shallow dish. Pour marinade over and turn to coat both sides. Marinate minimum 20 minutes at room temperature or up to 2 hours refrigerated.
4. Preheat grill to medium-high. Place mushroom caps gill-side down first. Grill 4 to 5 minutes until deep grill marks form and the mushroom begins to release its liquid.
5. Flip gill-side up. Pour any remaining marinade into the caps. Grill a further 3 to 4 minutes until the mushroom is completely tender and the edges are slightly charred.
6. Slice thickly against the grain. Finish with fresh parsley and a squeeze of lemon.

18. Grilled Asparagus with Lemon and Parmesan

Asparagus spears grilled until tender with slight char — finished with lemon zest and shaved Parmesan. The quickest vegetable side on the grill: 6 minutes from raw to table.

Ingredients

• 1 large bunch asparagus (approximately 500g), woody ends snapped off
• 2 tablespoon olive oil
• Salt and cracked black pepper
• Zest of 1 lemon + juice of ½ lemon
• ¼ cup Parmesan, shaved or grated
• Optional: chilli flakes

Instructions

1. Toss asparagus spears with olive oil, salt, and pepper in a large bowl until every spear is coated.
2. Preheat grill to high heat. Arrange asparagus spears perpendicular to the grates so they do not fall through — or use a grill basket.
3. Grill 3 to 4 minutes without moving, then turn once and grill a further 2 to 3 minutes. Asparagus is done when tender-crisp with charred spots — it should bend slightly but not be floppy.
4. Transfer to a serving platter immediately.
5. Zest the lemon over the hot asparagus. Squeeze lemon juice over.
6. Scatter Parmesan shavings and chilli flakes. Serve immediately — asparagus loses heat quickly.

17. Grilled Courgette Ribbons with Mint and Feta

Courgette sliced into thin ribbons, grilled until tender with grill marks, dressed with lemon, fresh mint, and crumbled feta. The most elegant vegetable side in this collection.

Ingredients

• 4 medium courgettes, sliced lengthways into 5mm ribbons using a peeler or mandoline
• 3 tablespoon olive oil
• Salt and pepper
• Dressing: juice of 1 lemon
• 2 tablespoon olive oil
• 1 garlic clove, minced
• 100g feta, crumbled
• ¼ cup fresh mint leaves, torn
• Optional: toasted pine nuts

Instructions

1. Toss courgette ribbons with olive oil, salt, and pepper. The ribbons are delicate — toss gently to avoid breaking.
2. Preheat grill to high. Lay ribbons perpendicular to the grates or use a grill basket. Grill 1 to 2 minutes per side — very thin ribbons cook extremely quickly. Watch closely.
3. Remove to a large plate as each ribbon is done — do not stack hot ribbons or they steam and become soggy.
4. Make the dressing: whisk lemon juice, olive oil, and garlic together.
5. Drizzle dressing over the grilled ribbons while still warm. Scatter crumbled feta and torn mint over.
6. Add toasted pine nuts if using. Serve at room temperature — this salad is actually better slightly cooled.

16. Grilled Bell Peppers with Garlic and Herbs

Whole bell peppers grilled until the skin blackens and the flesh becomes sweet and silky — peeled and dressed with garlic, olive oil, and fresh herbs. Make ahead: these improve after an hour at room temperature.

Ingredients

• 4 large bell peppers (a mix of red, yellow, and orange)
• 3 tablespoon extra-virgin olive oil
• 2 garlic cloves, very thinly sliced
• 2 tablespoon fresh basil leaves, torn
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon capers (optional)
• Salt and cracked black pepper
• Crusty bread to serve

Instructions

1. Place whole peppers directly on a very hot grill or gas flame. Cook turning every 2 to 3 minutes until the skin is completely blackened on all sides — 12 to 15 minutes total. The skin should be charred and blistered all over.
2. Transfer the charred peppers to a bowl. Cover tightly with cling film or a plate. Leave 15 minutes — the steam loosens the skin.
3. Peel off the blackened skin — it will slide off easily. Do not rinse under water as this washes away the flavour. Tear or cut the peppers open, remove the seeds, and slice into strips.
4. Arrange pepper strips on a serving platter. Pour any collected juices over the top — these are full of flavour.
5. Drizzle with olive oil. Scatter garlic slices, torn basil, parsley, and capers if using. Season with salt and pepper.
6. Rest 30 minutes at room temperature before serving — the flavours develop significantly.

15. Grilled Halloumi with Watermelon Salsa

Thick halloumi slices grilled until golden with a crispy exterior, served alongside a fresh watermelon-mint-lime salsa. The vegetarian BBQ dish that impresses meat-eaters.

Ingredients

• 500g halloumi, cut into 1cm slices
• 1 tablespoon olive oil
• Watermelon salsa: 2 cups watermelon, diced small
• ¼ red onion, finely diced
• ¼ cup fresh mint, torn
• Juice of 1 lime
• 1 teaspoon honey
• Pinch of chilli flakes
• Salt

Instructions

1. Make the watermelon salsa first: combine diced watermelon, red onion, mint, lime juice, honey, chilli flakes, and salt. Refrigerate while you grill the halloumi.
2. Pat halloumi slices dry with paper towels — surface moisture causes sticking.
3. Brush each halloumi slice lightly on both sides with olive oil.
4. Preheat grill to medium-high. Place halloumi directly on the grates. Grill 2 to 3 minutes without moving — if it sticks, it is not ready to flip. A golden crust will release naturally.
5. Flip once and grill a further 2 minutes until golden on the second side.
6. Arrange grilled halloumi on a platter. Spoon the cold watermelon salsa over immediately before serving.

14. Grilled Whole Garlic Heads

Whole garlic heads wrapped in foil and grilled for 40 minutes until the cloves are sweet, jammy, and spreadable — the most flavourful condiment that comes off the grill. Serve with crusty bread for spreading.

Ingredients

• 4 whole garlic heads
• 4 teaspoon extra-virgin olive oil
• 4 sprigs fresh thyme
• Salt and pepper
• Crusty bread or flatbread to serve

Instructions

1. Cut the top ¼ inch off each garlic head to expose the tips of the cloves.
2. Place each garlic head on a square of foil. Drizzle 1 teaspoon olive oil over the exposed cloves. Add a thyme sprig. Season with salt and pepper. Wrap tightly in the foil.
3. Place foil-wrapped garlic directly on the grill over medium-indirect heat. Close the grill lid. Cook 35 to 45 minutes until the cloves are completely soft — squeeze the side of the foil packet to feel if the cloves give easily.
4. Remove and rest 5 minutes. Unwrap carefully — the steam inside is very hot.
5. Squeeze the soft garlic cloves out of their papery skins directly onto bread. The cloves should emerge as a smooth, sweet, caramelised paste.
6. Serve immediately with crusty bread. Any leftover roasted garlic can be refrigerated up to 5 days and used in dressings, butter, or pasta.

13. Grilled Broccoli with Chilli and Lemon

Broccoli florets tossed in olive oil and grilled until deeply charred on the cut surfaces — finished with chilli flakes and lemon. The char transforms the broccoli and produces a flavour that oven-roasting cannot replicate.

Ingredients

• 2 large heads broccoli, cut into large florets with long stems
• 3 tablespoon olive oil
• Salt and pepper
• 3 garlic cloves, minced
• ½ teaspoon chilli flakes
• Zest and juice of 1 lemon
• Optional: toasted almonds or Parmesan to finish

Instructions

1. Toss broccoli florets with olive oil, salt, and pepper. Make sure every surface is coated — uncoated surfaces will dry out rather than char.
2. Preheat grill to high heat. Lay florets cut-side down on the grates for maximum contact with the heat source.
3. Grill without moving 3 to 4 minutes until the flat cut surface is deeply charred and almost blackened.
4. Turn florets and grill a further 2 to 3 minutes on the other sides. The stems should be tender and the florets charred.
5. Transfer to a bowl. Add garlic, chilli flakes, lemon zest, and lemon juice. Toss immediately — the heat from the broccoli cooks the raw garlic slightly.
6. Finish with toasted almonds or Parmesan if using. Serve hot.

12. Grilled Sweet Potato Planks

Sweet potato cut into planks, par-boiled 5 minutes, then grilled until caramelised and charred — brushed with cinnamon-honey butter. The sweet side that balances smoky BBQ mains perfectly.

Ingredients

• 3 large sweet potatoes, peeled and sliced lengthways into 1cm planks
• 2 tablespoon olive oil
• Salt
• Cinnamon honey butter: 3 tablespoon unsalted butter, melted
• 1 tablespoon honey
• ½ teaspoon cinnamon
• Pinch of cayenne
• Pinch of salt
• Fresh thyme or rosemary to finish

Instructions

1. Par-boil the sweet potato planks in salted water for 5 to 6 minutes until just barely tender — a skewer should meet slight resistance. Drain and pat completely dry.
2. Brush both sides of each plank with olive oil and season with salt.
3. Make the cinnamon honey butter: whisk melted butter, honey, cinnamon, cayenne, and salt together.
4. Preheat grill to medium-high. Place sweet potato planks on the grates. Grill 4 to 5 minutes without moving until deep grill marks form and the underside caramelises.
5. Flip and grill a further 3 to 4 minutes on the second side.
6. Brush cinnamon honey butter over the planks immediately after removing from the grill. Scatter fresh thyme. Serve hot.

11. Grilled Aubergine with Tahini

Thick aubergine slices grilled until smoky and completely tender — dressed with tahini sauce, pomegranate seeds, and fresh herbs. The Middle Eastern BBQ side that my husband requests at every summer gathering.

Ingredients

• 2 large aubergines, sliced into 1.5cm rounds
• 4 tablespoon olive oil
• Salt
• Tahini sauce: 3 tablespoon tahini
• 2 tablespoon lemon juice
• 1 garlic clove, minced
• 3 tablespoon water
• Salt
• Toppings: ¼ cup pomegranate seeds
• ¼ cup fresh parsley and mint, chopped
• 1 teaspoon sumac
• Chilli flakes

Instructions

1. Salt the aubergine: lay slices on a wire rack and sprinkle salt generously on both sides. Leave 20 minutes — the salt draws out excess moisture. Pat completely dry with paper towels.
2. Brush aubergine slices generously with olive oil on both sides — aubergine absorbs oil heavily, do not under-oil.
3. Make the tahini sauce: whisk tahini, lemon juice, garlic, and water until smooth and pourable. Season with salt.
4. Preheat grill to medium-high. Grill aubergine slices 4 to 5 minutes per side until deep grill marks form and the flesh is completely tender and silky throughout.
5. Arrange on a platter. Drizzle tahini sauce over generously.
6. Top with pomegranate seeds, fresh herbs, sumac, and chilli flakes. Serve at room temperature.

10. Grilled Halal Halloumi Skewers with Vegetables

Halloumi cubes threaded with cherry tomatoes, courgette, and bell pepper — grilled until golden. The vegetarian skewer that holds its own next to any meat skewer at the BBQ.

Ingredients

• 250g halloumi, cut into 2cm cubes
• 1 courgette, cut into 2cm rounds
• 1 red bell pepper, cut into 2cm squares
• 1 cup cherry tomatoes
• 3 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and pepper
• Lemon wedges to serve

Instructions

1. Soak wooden skewers in water 30 minutes to prevent burning, or use metal skewers.
2. Toss halloumi, courgette, pepper, and cherry tomatoes with olive oil, oregano, smoked paprika, salt, and pepper.
3. Thread onto skewers, alternating halloumi and vegetables — 1 halloumi cube, 1 vegetable, repeat. Leave a small gap between pieces for even heat circulation.
4. Preheat grill to medium-high. Place skewers on the grates. Grill 3 to 4 minutes without moving until deep golden grill marks form on the halloumi.
5. Turn and grill a further 2 to 3 minutes on the second side. The halloumi should be golden on at least two sides and the vegetables should be tender with slight char.
6. Serve immediately with lemon wedges.

9. Grilled Fennel with Orange and Olives

Fennel bulbs sliced into wedges, grilled until caramelised and tender, dressed with orange zest, Kalamata olives, and fresh herbs. The most sophisticated vegetable side on this list.

Ingredients

• 3 fennel bulbs, tough outer layer removed, sliced into 1.5cm wedges through the core
• 4 tablespoon olive oil
• Salt and pepper
• Dressing: zest and juice of 1 orange
• 2 tablespoon olive oil
• ½ cup Kalamata olives, roughly chopped
• 2 tablespoon fresh dill or fennel fronds
• 1 tablespoon capers

Instructions

1. Toss fennel wedges with olive oil, salt, and pepper. Keep the core intact — it holds the wedge together during grilling.
2. Preheat grill to medium heat. Place fennel wedges flat on the grates.
3. Grill 5 to 6 minutes per side until deep golden grill marks form and the fennel is completely tender — a skewer should slide through the thickest part with no resistance.
4. Make the dressing: whisk orange zest, orange juice, and olive oil together. Add olives, dill, and capers.
5. Arrange grilled fennel on a platter. Pour the orange-olive dressing over while the fennel is still hot.
6. Serve at room temperature — fennel is better warm than hot.

8. Grilled Romaine Lettuce

Romaine hearts cut in half and grilled 3 minutes on each side until the outer leaves char and the inner leaves wilt to a silky warmth — dressed with Caesar dressing and shaved Parmesan at the table. The BBQ side that surprises everyone.

Ingredients

• 4 romaine hearts, halved lengthways
• 3 tablespoon olive oil
• Salt and pepper
• Caesar dressing: 4 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 2 teaspoon Worcestershire sauce
• 2 tablespoon Parmesan, grated
• Salt and pepper
• Parmesan shavings and croutons to finish

Instructions

1. Make Caesar dressing: whisk mayonnaise, lemon juice, garlic, Worcestershire, grated Parmesan, salt, and pepper. Taste — bold and garlicky.
2. Brush the cut face of each romaine half generously with olive oil. Season the cut face with salt and pepper.
3. Preheat grill to very high heat. Place romaine halves cut-face down on the hot grates.
4. Grill 2 to 3 minutes without moving — you want deep char marks on the cut face but the inner leaves should still be cool and crisp.
5. Remove immediately. Do not grill the second side.
6. Arrange on a platter cut-face up. Drizzle Caesar dressing over each half. Add Parmesan shavings and croutons. Serve immediately — grilled romaine waits for no one.

7. Grilled Courgette and Halloumi Platter

Grilled courgette slices and golden halloumi on a sharing platter with a drizzle of herb oil — the vegetarian centrepiece side dish that works as both a side and a starter.

Ingredients

• 3 courgettes, sliced diagonally 1cm thick
• 250g halloumi, sliced 1cm thick
• 4 tablespoon olive oil (divided)
• Salt and pepper
• Herb oil: 4 tablespoon extra-virgin olive oil
• ¼ cup fresh basil + parsley + mint mixed, finely chopped
• 1 garlic clove, minced
• Pinch of chilli flakes
• Juice of ½ lemon

Instructions

1. Make the herb oil: combine olive oil, chopped herbs, garlic, chilli flakes, and lemon juice. Set aside.
2. Toss courgette slices with 2 tablespoon olive oil, salt, and pepper. Pat halloumi dry and brush with remaining oil.
3. Preheat grill to high. Grill courgette slices 2 to 3 minutes per side until tender with grill marks. Remove to a large platter.
4. Grill halloumi slices 2 to 3 minutes per side until deep golden — do not move until grill marks form naturally.
5. Arrange halloumi over the courgette on the platter.
6. Drizzle herb oil generously over the entire platter. Serve immediately.

6. Grilled Corn Salad (Esquites)

Grilled corn kernels cut off the cob and tossed in a creamy lime-chilli dressing with cotija and cilantro — the elote in a bowl format, easier to serve and eat than a full cob.

Ingredients

• 5 ears corn, grilled whole then kernels cut off
• 3 tablespoon mayonnaise
• 2 tablespoon sour cream
• Juice of 1.5 limes
• 1 teaspoon chilli powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne
• ½ cup cotija cheese, crumbled
• ¼ cup fresh cilantro, chopped
• Salt to taste
• Tajín for finishing

Instructions

1. Grill corn in the husk or husked directly on the grates over high heat, turning every 2 to 3 minutes, for 10 to 12 minutes until well charred. Cool 5 minutes.
2. Cut kernels off the cob: stand each ear upright in a wide bowl and cut downward — the bowl catches the kernels.
3. Make the dressing: whisk mayonnaise, sour cream, lime juice, chilli powder, smoked paprika, cayenne, and salt together.
4. Toss warm corn kernels with the dressing immediately — warm corn absorbs the dressing better than cold.
5. Add crumbled cotija and cilantro. Toss gently.
6. Transfer to a serving bowl. Sprinkle Tajín over the top. Taste for lime and salt. Serve warm or at room temperature.

5. Grilled Tomatoes with Herbs

Large tomatoes halved and grilled cut-side down until deeply caramelised — finished with garlic, basil, and good olive oil. The simplest side that tastes the most impressive.

Ingredients

• 4 large ripe tomatoes, halved horizontally
• 3 tablespoon olive oil
• Salt and cracked black pepper
• 3 garlic cloves, finely sliced
• ½ cup fresh basil leaves, torn
• Extra-virgin olive oil for finishing
• Optional: flaky sea salt

Instructions

1. Brush the cut face of each tomato half generously with olive oil. Season with salt and cracked pepper.
2. Preheat grill to medium-high heat. Place tomatoes cut-face down on the grates.
3. Grill without moving for 4 to 5 minutes until the cut face is deeply caramelised and the tomato starts to soften. Do not move — the caramelisation only forms if the tomato is left undisturbed.
4. Flip carefully using a wide spatula and grill a further 2 to 3 minutes on the skin side. The tomatoes should be soft throughout but still holding their shape.
5. Transfer to a serving platter cut-face up.
6. Scatter sliced garlic and torn basil over. Drizzle with extra-virgin olive oil and add flaky salt if using. Serve warm.

4. Grilled Leeks with Romesco Sauce

Whole baby leeks or large leeks halved grilled until charred on the outside and silky within — served with romesco sauce, the Spanish roasted pepper and almond sauce that pairs perfectly with any grilled vegetable.

Ingredients

• 6 baby leeks or 3 large leeks, halved lengthways, washed thoroughly
• 4 tablespoon olive oil
• Salt and pepper
• Romesco sauce: 1 large roasted red pepper (jarred)
• ¼ cup toasted almonds
• 1 garlic clove
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon sherry vinegar or red wine vinegar
• ½ teaspoon smoked paprika
• Salt

Instructions

1. Make the romesco: blend roasted red pepper, toasted almonds, garlic, olive oil, vinegar, smoked paprika, and salt until smooth with a slightly textured consistency. Taste and adjust salt and vinegar.
2. Toss leeks with olive oil, salt, and pepper.
3. Preheat grill to medium-high. Place leeks cut-side down on the grates. Grill 4 to 5 minutes until deep char marks form and the outer layer blackens.
4. Turn and grill a further 3 to 4 minutes until completely tender — the inner layers should be silky when pressed.
5. Arrange grilled leeks on a platter. Spoon romesco sauce alongside or underneath the leeks.
6. Finish with a drizzle of olive oil and a pinch of smoked paprika.

3. Grilled Potato Wedges

Par-boiled potato wedges finished on the grill until charred and crispy — the BBQ version of roast potatoes with smoke and grill marks.

Ingredients

• 4 large Maris Piper or Russet potatoes, cut into thick wedges
• 3 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• Salt and pepper
• Sour cream and chives to serve

Instructions

1. Par-boil the wedges: place in cold salted water, bring to a boil, cook 8 minutes until just tender but still firm. Drain and shake the colander to roughen the cut surfaces — this creates crispier edges.
2. Toss par-boiled wedges with olive oil, garlic powder, smoked paprika, dried rosemary, salt, and pepper.
3. Preheat grill to medium-high heat. Lay wedges flat on the grates with the largest cut surface making contact.
4. Grill 4 to 5 minutes without moving until a deep golden crust forms and the wedge releases cleanly from the grate.
5. Turn and grill a further 3 to 4 minutes. Turn once more to char the remaining sides.
6. Serve immediately with sour cream and chives.

2. Grilled Radicchio with Balsamic Glaze

Radicchio halved and grilled until the outer leaves char and the inner heart wilts to a silky sweetness — the bitterness mellows completely on the grill. Finished with balsamic glaze and Parmesan.

Ingredients

• 2 large heads radicchio, halved through the core
• 3 tablespoon olive oil
• Salt and pepper
• 2 tablespoon balsamic glaze
• ¼ cup toasted walnuts, roughly chopped
• ¼ cup Parmesan, shaved
• Fresh thyme

Instructions

1. Cut radicchio in half through the root — keeping the core intact holds each half together during grilling.
2. Brush the cut face and outer leaves generously with olive oil. Season with salt and pepper.
3. Preheat grill to high heat. Place radicchio cut-face down on the grates.
4. Grill 3 to 4 minutes until the cut face is deeply charred and the outer leaves have wilted and blackened slightly.
5. Flip carefully and grill a further 2 minutes on the outer side.
6. Arrange on a platter cut-side up. Drizzle balsamic glaze over. Scatter toasted walnuts, Parmesan shavings, and fresh thyme. Serve immediately.

1. Grilled Butternut Squash with Sage Brown Butter

Butternut squash planks par-boiled and grilled until caramelised — finished with golden sage brown butter. The most impressive vegetable side in this collection and the one that converts squash sceptics.

Ingredients

• 1 large butternut squash, peeled, seeds removed, cut into 1.5cm planks
• 3 tablespoon olive oil
• Salt and pepper
• Brown butter sauce: 4 tablespoon unsalted butter
• 8 to 10 fresh sage leaves
• 1 garlic clove, minced
• Juice of ½ lemon
• Pinch of nutmeg

Instructions

1. Par-cook the squash: place planks in a single layer in a wide pan with cold salted water. Bring to a simmer and cook 6 to 8 minutes until just barely tender — a skewer should meet slight resistance. Drain and pat completely dry.
2. Brush planks with olive oil and season generously with salt and pepper.
3. Preheat grill to medium-high. Place squash planks on the grates. Grill 4 to 5 minutes without moving until deep golden caramelised grill marks form.
4. Flip and grill a further 3 to 4 minutes until fully tender and caramelised on both sides.
5. Make the brown butter: melt butter in a small saucepan over medium heat. Add sage leaves — they will sizzle and crisp. Add garlic. Cook until the butter turns golden brown and smells nutty — about 3 to 4 minutes. Add lemon juice and nutmeg. Remove from heat.
6. Arrange squash on a platter. Drizzle brown butter and crispy sage leaves over immediately. Serve hot.

Frequently Asked Questions

How do I prevent vegetables from falling through the grill grates?

Three solutions: a grill basket (the most versatile — works for small vegetables, green beans, cherry tomatoes, shishitos, and corn ribs), flat metal skewers (for asparagus, green beans, and anything too thin for the basket), and cutting vegetables into larger pieces than seem necessary (corn ribs, large pepper quarters, eggplant rounds, and thick zucchini ribbons are all sized specifically to sit on the grate without fitting through the gaps). A grill basket is the most useful single piece of grill equipment for vegetable cooking.

Can I prep grilled vegetables in advance?

Most grilled vegetables are best served warm from the grill, but several hold well at room temperature for 1-2 hours: grilled bell peppers, grilled eggplant, grilled portobello mushrooms, grilled sweet potato rounds, and grilled zucchini (without the fresh feta — add that at serving). Grill these in advance and serve at room temperature with cold finishing ingredients (feta, fresh herbs, tahini) added just before serving. The items that must be served immediately: grilled halloumi (firms as it cools), grilled corn (best hot), grilled romaine (wilts further as it cools).

These 20 grilled vegetable sides have permanently changed how we approach the BBQ grill surface — every inch gets used now, the stuffed peppers grill while the burgers cook in the center, the corn ribs have a dedicated position in Saad's BBQ expectations, and the grilled peach caprese generates the most conversation of any dish on the table every time it appears. Get a grill basket. Use the whole grate. Let the vegetables steal the show. 🔥🌽✨

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