Food

20 Foods to Grill Right Now

Use those embers to cook greens, fruits, squash, and pretty much everything else

By SAVEUR Editors

July 7, 2016

grilled eggplant — Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals. Get the recipe for Grilled Eggplant With Basil Vinaigrette »Matt Taylor-Gross

Grilled Vegetable Salad — Beets, asparagus, eggplant, cauliflower, and fennel are slathered in olive oil and grilled, then tossed with lemon juice and zest to make this warm, smoky grilled salad. Get the recipe for Grilled Vegetable Salad (Sallad på Rostade Grönsaker) »Felix Odell

Grilled Calçots and Asparagus with Romesco Sauce — Chef José Andrés likes to cook these calçots, here served with asparagus, in the traditional manner: in a newspaper. The newspaper traps in steam from the cooling calçots, making them more tender and soaking up any excess oil. These tender Spanish green onions, always served with Romesco sauce, are a classic springtime treat. Get the recipe for Grilled Calçots and Asparagus with Romesco Sauce »Farideh Sadeghin

Grilled Vegetable and Barley Salad — Barley is typically eaten in a pudding for breakfast or dessert in Egypt, but in this recipe from cookbook author Suzanne Zeidy, it's turned into a hearty salad, seasoned with cumin and chiles, and tossed with grilled vegetables, feta, and pistachios. Get the recipe for Grilled Vegetable and Barley Salad »Helen Cathcart

Lummi Island, Charred Escarole Salad — Tossing bitter charred escarole with sweet-tart grilled apples gives new dimension to backyard cookout side dishes. Get the recipe for Charred Escarole Salad »Charity Burggraaf

Grilled Squash with Scallions And Chile Honey Vinaigrette — Grilling adds smokiness to summer squash, a flavor that is balanced with bright ingredients like vinegar, chile, and honey. Get the recipe for Grilled Squash and Scallions with Chile-Honey Vinaigrette »Matt Taylor-Gross

Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato) — This creamy codfish mousse is delicious served with char-grilled squares of polenta. Get the recipe for Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato) »Matt Taylor-Gross

Plancha-Burnt Calamaretti with Pimentón Oil — Here, Argentine grill-master Francis Mallmann pairs smoky grilled calamaretti with rich avocado, spicy pimenton oil, and charred tomatoes, resulting in an elegant summer dish. Get the recipe for Plancha-Burnt Calamaretti with Pimentón Oil »Matt Taylor-Gross

Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios — This elegant summer appetizer that marries the sweetness of smoky grilled peaches with salt-cured Italian ham was inspired by the classic combination of prosciutto and melon. When choosing peaches for grilling, be sure to pick fruit that's slightly firmer. If they are labeled "freestone," all the better—the pit will pop out without much struggle. Get the recipe for Grilled Peach with Rosemary, Smoked Country Ham, and Toasted Pistachios »Matt Taylor-Gross

Houston, Chris Shepherd, Grilling, Cabbage Slaw — In this offbeat slaw, raw red cabbage adds a textural contrast to the grilled green cabbage, and a spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »Drew Anthony Smith

Grilled Corn with Pesto — Grilled ears of corn take on a smokiness that pairs well with a garlicky pesto. Get the recipe for Grilled Corn with Pesto »Todd Coleman

Grilled Lobster with Garlic-Parsley Butter — In this perfect summer recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter. Get the recipe for Grilled Lobster with Garlic-Parsley Butter »Mark Roper

Grilled Watermelon, Avocado, and Shrimp Salad — Grilling makes everything better—watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky. Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »Farideh Sadeghin

Houston, Chris Shepherd, Grilling, Cantaloupe — In this elegant dessert, cantaloupe is grilled until it caramelizes and is then dressed with agrodolce, a sour-sweet Italian sauce made by reducing vinegar and sugar. Get the recipe for Grilled Cantaloupe with Peach Agrodolce »Drew Anthony Smith

Honey-Grilled Chicken with Citrus Salad — This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Get the recipe for Honey-Grilled Chicken with Citrus Salad »Farideh Sadeghin

Grilled Shrimp Lettuce Cups — Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce. Get the recipe for Grilled Shrimp Lettuce Cups »Mark Roper

Pickled Stone Fruit and Burrata Flatbread — A light vegetarian lunch, or even savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill. Get the recipe for Pickled Stone Fruit and Burrata Flatbread »Michael Turek

Grilled Octopus with Green Lentils and Romesco — The trick to getting tender, flavorful octopus is boiling it first, then marinating and grilling it. The fluffy texture of grilled octopus pairs well with green lentils. Get the recipe for Grilled Octopus with Green Lentils and Romesco »Matt Taylor-Gross

The "Grill Everything but the Burger" Brisket Burger — Grill all your vegetables for smoky, flavor but keep the patty moist and tender by cooking it atop a cast-iron pan over the flames. Get the recipe for The "Grill Everything but the Burger" Brisket Burger »Michael Turek

Endive Salad with Bee Pollen Vinaigrette — A thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island. Get the recipe for Endive Salad with Bee Pollen Vinaigrette »Ingalls Photography

Grilled Romaine with Blue Cheese and Bacon — Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Get the recipe for Grilled Romaine with Blue Cheese and Bacon »Penny De Los Santos

Simple Weeknight Meal, Grilled Halloumi and Cherry Salad — The sweetness of cherries balances the saltiness of halloumi in this simple summer salad, perfect for a side or a main dish. Get the recipe for Grilled Halloumi and Cherry Salad »Farideh Sadeghin

Grilled Shiitake Mushroom with Chile and Thyme — Chef Chris Fischer likes to lay out these charred mushrooms at the start of a meal for snacking—they put cheese plates and crudités to shame. Tossing them with the marinade infuses them with deep flavor. Get the recipe for Grilled Shiitake Mushroom with Chile and Thyme »Elizabeth Cecil

Grilled Strawberries — Roasting strawberries over mellow, barely glowing embers turns them from bright red bulbs to plump crimson pillows of deeply sweet juice. Get the recipe for Grilled Strawberries »Matt Taylor-Gross

Grilled Greens and Leek Tops with Chile-Garlic Sauce — When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »William Hereford

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