Grilled Side Dish Recipes: Delicious Grilled Fruit and Vegetable Recipes for Summer Grilling
Summer is the perfect time to fire up the grill and try something new. I love making grilled side dish recipes with fruits and vegetables because they are healthy, simple, and packed with flavor. The heat caramelizes the natural sugars in fruit and adds a smoky char to veggies that tastes fantastic. Whether you are hosting a backyard BBQ or just want a quick weeknight side, these grilled fruit and vegetable ideas will become your go to.
Here are some of my favorite produce picks for the grill:
- Vegetables: zucchini, bell peppers, asparagus, corn on the cob, eggplant, mushrooms, romaine lettuce
- Fruits: pineapple, peaches, watermelon, mango
Grilling times vary by item. Use this quick guide for perfect results every time. Preheat your grill to medium high heat, brush the grates with oil, and season right after cooking.
| Produce | Grilling Time (per side) | Tips |
|---|---|---|
| Zucchini slices | 3 4 minutes | Slice lengthwise; brush with oil |
| Corn on the cob (husked) | 10 12 minutes total, turning | Char evenly; serve with butter |
| Bell peppers | 4 5 minutes | Cut into flat pieces or rings |
| Asparagus | 3 4 minutes | Toss with oil and herbs |
| Pineapple rings | 3 4 minutes | Grill until caramelized |
| Peach halves | 4 5 minutes cut side down | Use firm ripe fruit |
Pair these grilled sides with chicken, steak, or fish for a complete meal. You can also add fresh herbs like rosemary or thyme, or a drizzle of balsamic glaze for extra flavor. For more inspiration, check out my collection of Grilled Fruit and Vegetable Side Dishes and Grilled Vegetable Side Dishes. Now let’s dive into 17 fantastic recipes you need to try this summer.
Grilled Mexican Street Corn by Home Stories A to Z
Mexican Street Corn, also called elote, is one of my absolute favorites. It is incredibly easy to make and phenomenally delicious.
You simply grill the corn until charred, then slather it with mayo, cotjia cheese, chili powder, and a squeeze of lime. The smoky flavor combined with the creamy and spicy topping makes this a standout side dish at any cookout. My family devours it every time.
Grilled Eggplant by Diethood
If you have fresh eggplant from the garden or farmer’s market, this recipe is a must try.
The grilled slices become tender and smoky, and they pair beautifully with a garlic vinaigrette for dipping.
You can serve it as a side dish or even as a light main course. I love how versatile eggplant is in the summer, and this recipe really lets its natural flavor shine.
Grilled Peach Summer Salad by Satori Design
If you have never grilled a peach before, you are missing out.
The heat brings out the natural sugars, adding a sweet complexity that works perfectly in salads.
This grilled peach summer salad combines those caramelized peaches with fresh greens, nuts, and a tangy dressing. It is fantastic alongside grilled chicken or as a light lunch on its own.
Grilled Pineapple Salsa by Live.Eat.Learn
Take your fruit salsa to the next level by grilling the pineapple first.
The caramelization adds a smoky sweetness that elevates every bite.
Chop the grilled pineapple with tomatoes, cilantro, onion, and lime juice for a fresh salsa that pairs wonderfully with grilled fish, tacos, or simply with chips. It is a bright and colorful addition to any summer spread.
Grilled Romaine Mexican Salad by Domestically Blissful
Grilled romaine lettuce might sound unusual, but it is a game changer.
The heat wilts the leaves slightly and adds a smoky char, while the core stays crisp.
This Mexican style salad tops the grilled romaine with corn, black beans, avocado, and a zesty dressing. It works great as a side or can be served as a main dish for a light dinner.
Grilled Rainbow Kabobs by Juggling Act Mama
These colorful kabobs are as beautiful as they are tasty.
Thread bell peppers, zucchini, cherry tomatoes, and onions onto skewers, then grill until tender.
They pair perfectly with meat kabobs for a full meal that is both delicious and nutritious. Remember to soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Grilled Pesto Basil Potatoes by Diethood
Tinfoil wrapped veggies on the grill are the ultimate no fuss side dish.
These pesto basil potatoes are tossed in pesto, wrapped in foil, and cooked until tender.
The minimal effort yields maximum taste, and the pesto adds a herby richness that my whole family loves. You can throw the foil packets right on the grill alongside your main protein.
Grilled Mushrooms by Clever Housewife
The secret to these grilled mushrooms is the marinade.
A simple blend of olive oil, balsamic vinegar, garlic, and herbs infuses the mushrooms with incredible flavor.
After a quick soak, grill them until they are juicy and lightly charred. They make a fantastic side for steak or burgers, and I often double the batch because they disappear fast.
Sriracha Grilled Cauliflower by The Kittchen
My family loves anything with sriracha, so this recipe is high on my summer to try list.
The cauliflower florets are tossed in a spicy sriracha marinade, then grilled until tender and lightly charred.
The heat from the sriracha balances beautifully with the cauliflower’s mild flavor. It is a bold, flavorful side that adds a kick to any meal.
Grilled Watermelon by She Saved
Grilled watermelon is just as amazing as grilled peaches.
The heat concentrates the sweetness and adds a subtle smokiness.
Slice watermelon into thick wedges, grill for a couple minutes per side, and use them as a topping for salads with feta and mint. It is a refreshing, unexpected side that will impress your guests.
Grilled Spinach Dip Mushroom Caps by The Kitchen is My Playground
Large portobello mushroom caps make the perfect base for a cheesy spinach dip filling.
Grill the caps until tender, then top with the warm spinach mixture.
These stuffed mushrooms are hearty enough to be a main course or a standout appetizer. I love serving them during summer gatherings because they feel special but are surprisingly simple to prepare.
Grilled Zucchini Caprese Boats by Home Cooking Memories
Zucchini boats are a fantastic low carb or keto summer hack.
Halve zucchini lengthwise, scoop out a little center, and fill with cherry tomatoes, fresh mozzarella, and basil.
Grill until the zucchini is tender and the cheese melts. The result is a caprese inspired side dish that is fresh, flavorful, and fits perfectly into a healthy eating plan.
Grilled Zucchini Roll ups by Simply Stacie
These zucchini roll ups make a fantastic summer appetizer.
Slice zucchini lengthwise into thin strips, grill briefly, then roll them up with a creamy filling.
Serve with a variety of dipping sauces for a fun, interactive dish. They are light, colorful, and perfect for parties or as a side to grilled meats.
Grilled Vegetables by Dinner at the Zoo
Grilling a rainbow of vegetables is a beautiful way to add more nutrition to your diet.
This recipe includes a fantastic marinade that enhances the natural flavors without overpowering them.
Use a mix of zucchini, bell peppers, red onion, and mushrooms, all tossed in the marinade before grilling. Serve them as a colorful platter or chop them into a salad.
Grilled Vegetable Salad by A Farmgirl's Dabbles
After grilling a medley of vegetables, chop them up and toss with blue cheese for a side dish that is good enough to eat on its own.
The smoky veggies pair perfectly with the tangy, creamy cheese.
This salad is a great way to use up leftover grilled vegetables, and it holds up well for picnics and potlucks.
Grilled Balsamic Vegetables by Neighborfood
Balsamic vinegar and glaze were practically made for grilled vegetables.
A simple balsamic marinade adds a sweet and tangy depth that caramelizes on the grill.
Use a mix of zucchini, bell peppers, and red onion, then finish with a drizzle of balsamic glaze. The result is a sophisticated side that pairs wonderfully with any protein.
Grilled Artichokes by Sand & Sisal
This is a copycat recipe for the grilled artichokes appetizer from The Cheesecake Factory. The artichokes are boiled until tender, then grilled to add smoky char marks.
Serve them with a lemony dipping sauce. If you love restaurant style appetizers at home, this recipe is a must try. It feels indulgent but is easy to recreate in your own backyard.
