8 Best Grilled Vegetable Side Dishes

May 11, 2026
Anjali Arora Anjali Arora

Grilled vegetables have become one of the biggest stars of summer BBQ season. They’re smoky, colorful, packed with flavor, and pair perfectly with everything from burgers to grilled chicken and seafood. Plus, they’re easy to prep ahead and cook quickly on the grill.

This year’s trending grilled veggie dishes go beyond simple corn and zucchini. Popular recipes now feature bold sauces, herb dressings, creamy cheeses, hot honey glazes, and globally inspired flavors that make vegetables just as exciting as the main course.

Whether you’re hosting a backyard BBQ or planning a simple weeknight grill dinner, these side dishes bring freshness, texture, and smoky summer flavor to the table. They’re easy, crowd-friendly, and perfect for warm-weather meals.

1. Garlic Herb Grilled Zucchini

This garlic herb grilled zucchini is a simple vegetable side dish made with zucchini, yellow squash, garlic, and fresh rosemary. It’s easy to prepare and works well for summer dinners, cookouts, or light meals.

It’s a great option for grilling season because the vegetables cook quickly and absorb the fresh herb flavor beautifully. The garlic and shallot add a savory finish without overpowering the vegetables.

The texture is tender with lightly crisp edges, while the flavor is fresh, herby, and savory with hints of garlic and rosemary.

Servings: 4

Ingredients

  • 4 tbsp olive oil, divided
  • 1/4 cup minced shallot
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh rosemary
  • 2 medium zucchini
  • 2 medium yellow squash
  • Kosher salt and ground pepper

Instructions

  1. Preheat a grill or grill pan over medium heat.
  2. Slice the zucchini and yellow squash lengthwise into strips or rounds.
  3. In a small bowl, mix 2 tablespoons olive oil with shallot, garlic, and rosemary.
  4. Brush the zucchini and squash with the remaining olive oil.
  5. Season with kosher salt and ground pepper.
  6. Grill the vegetables until tender and lightly charred on both sides.
  7. Transfer to a serving plate and spoon the garlic herb mixture over the warm vegetables.
  8. Serve immediately.

2. Mexican Street Corn with Cotija

This Mexican street corn with cotija combines sweet, charred corn with a creamy mayo-lime sauce, melted butter, and crumbled cotija cheese. It’s simple to prepare and works well for cookouts, BBQs, or side dishes.

It’s a great option for summer meals or street food-inspired dinners because the flavors are bold and vibrant. The cotija cheese adds a salty, tangy finish, while the cayenne provides a touch of heat.

The texture is creamy with a slight crunch from the corn, while the flavor is savory, slightly spicy, and refreshing from the lime.

Servings: 4

Ingredients

  • 4 ears of corn, husked
  • ½ cup mayonnaise
  • 1 tablespoon lime juice (about ½ medium lime)
  • 1 clove garlic, finely minced or grated
  • ½ teaspoon cayenne, divided (or chili powder)
  • 2 tablespoons unsalted butter, melted
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped cilantro

Instructions

  1. Preheat a grill over medium-high heat.
  2. Grill the corn on the husk until lightly charred, turning occasionally (about 10–12 minutes).
  3. In a bowl, mix mayonnaise, lime juice, garlic, and ¼ teaspoon cayenne (or chili powder) until smooth.
  4. Brush the grilled corn with melted butter.
  5. Spread the mayo-lime mixture generously over the grilled corn.
  6. Sprinkle with crumbled cotija cheese and chopped cilantro.
  7. Dust with the remaining cayenne for extra heat if desired.
  8. Serve immediately while warm.

3. Balsamic Grilled Mushroom Skewers

These balsamic grilled mushroom skewers are a flavorful and easy-to-make dish made with mushrooms, vegetables, and a tangy balsamic marinade. They are perfect for cookouts, BBQs, or as a light side dish.

They’re a great option for vegetarian meals or to serve as appetizers because the vegetables are grilled to perfection with a sweet and tangy balsamic glaze. The soy sauce and honey add a touch of depth and sweetness to the marinade.

The texture is smoky and tender, with juicy mushrooms, crisp bell peppers, and soft zucchini on each skewer. The flavor is savory, sweet, and slightly tangy with a hint of heat from the crushed red pepper flakes.

Servings: 4

Ingredients

  • 16 oz mushrooms (such as cremini or button)
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 bell pepper, cut into squares
  • 1 zucchini, sliced into rounds
  • 1 red onion, cut into wedges
  • 8 cherry tomatoes, whole
  • 2 tablespoons soy sauce
  • 1 teaspoon honey or maple syrup (optional)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon crushed red pepper flakes (for a kick!)
  • Skewers (wooden or metal)

Instructions

  1. In a bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey (if using), lemon juice, garlic, oregano, thyme, salt, pepper, and crushed red pepper flakes.
  2. Add the mushrooms, bell pepper, zucchini, red onion, and cherry tomatoes to the marinade, tossing to coat. Let marinate for 15–20 minutes.
  3. Preheat the grill to medium-high heat.
  4. Thread the marinated vegetables and mushrooms onto skewers, alternating the ingredients.
  5. Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
  6. Remove from the grill and serve immediately.

4. Parmesan Grilled Asparagus

This Parmesan grilled asparagus is a simple yet delicious dish made with fresh asparagus, olive oil, and a sprinkle of Parmigiano Reggiano. It’s perfect as a side dish for grilled meats, or even as a light snack or appetizer.

It’s a great option for outdoor meals or BBQs because the asparagus grills quickly and takes on a smoky flavor that pairs wonderfully with the rich Parmesan. The lemon and flaky sea salt provide a zesty finish.

The texture is crisp and tender with a savory, slightly tangy flavor from the cheese and a bright citrusy kick from the lemon.

Servings: 4

Ingredients

  • 1 lb bundle of asparagus, divided
  • 4 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • Pinch of freshly ground black pepper
  • ¼ cup Parmigiano Reggiano, freshly grated (for serving)
  • Lemon wedges (for serving)
  • Flaky sea salt (for serving)

Instructions

  1. Preheat the grill to medium-high heat.
  2. Trim the tough ends off the asparagus.
  3. Drizzle the asparagus with olive oil, then sprinkle with kosher salt and black pepper.
  4. Grill the asparagus for 6–8 minutes, turning occasionally, until tender and slightly charred.
  5. Remove from the grill and arrange on a serving plate.
  6. Sprinkle freshly grated Parmigiano Reggiano over the hot asparagus.
  7. Serve with lemon wedges and a pinch of flaky sea salt for an added burst of flavor.

5. Honey Lime Grilled Corn Ribs

These honey lime grilled corn ribs are a fun and flavorful side dish made with sliced corn brushed in a sweet and savory butter mixture. They are perfect for cookouts, summer dinners, or casual gatherings.

They’re a great option for grilling season because the corn curls slightly as it cooks, creating crispy edges and smoky flavor. The honey and lime balance the spices with a fresh and slightly sweet finish.

The texture is tender with lightly charred edges, while the flavor is sweet, smoky, buttery, and lightly citrusy with a touch of spice.

Servings: 6

Ingredients

  • 6 ears of corn, shucked
  • ½ cup unsalted butter, melted
  • 3 tablespoons honey
  • ½ tablespoon lime zest
  • ½ tablespoon lime juice
  • 2 tablespoons fresh cilantro, minced, plus extra for garnish
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • ¼ teaspoon coarse salt

Instructions

  1. Preheat the grill to medium heat.
  2. Carefully cut each ear of corn lengthwise into quarters to create corn ribs.
  3. In a bowl, whisk together melted butter, honey, lime zest, lime juice, cilantro, chili powder, garlic powder, paprika, black pepper, and coarse salt.
  4. Brush the corn ribs generously with the honey lime butter mixture.
  5. Place the corn ribs on the grill and cook until tender and lightly charred, turning occasionally.
  6. Remove from the grill and brush with any remaining butter mixture.
  7. Garnish with extra cilantro before serving.

6. Chimichurri Grilled Cauliflower Steaks

These chimichurri grilled cauliflower steaks are a flavorful vegetable dish made with thick cauliflower slices and a fresh herb sauce. They are simple to prepare and work well for BBQs, side dishes, or light dinners.

They’re a great option for grilling season because the cauliflower develops smoky, charred edges while staying tender inside. The chimichurri sauce adds a bright and herby finish that pairs well with the grilled flavor.

The texture is tender with crisp edges, while the flavor is savory, tangy, fresh, and slightly spicy from the chili and garlic.

Servings: 4

Ingredients

  • 2 large cauliflower
  • Sea salt and pepper, to taste

For the Chimichurri Sauce

  • 1 red chili, finely chopped
  • 4 garlic cloves, chopped
  • ½ cup white wine vinegar
  • 1 teaspoon sea salt
  • ½ cup cilantro, finely chopped
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 tablespoons oregano, finely chopped or dried
  • ½ cup extra-virgin olive oil

Instructions

  1. Remove the outer leaves from the cauliflower and slice each head into thick steaks.
  2. Brush the cauliflower steaks lightly with olive oil if desired and season with sea salt and pepper.
  3. Preheat the grill to medium heat.
  4. Grill the cauliflower steaks until tender and lightly charred on both sides.
  5. In a bowl, combine red chili, garlic, white wine vinegar, sea salt, cilantro, parsley, oregano, and olive oil.
  6. Stir the chimichurri sauce until well combined.
  7. Transfer the grilled cauliflower steaks to a serving plate.
  8. Spoon the chimichurri sauce generously over the cauliflower before serving.

7. Charred Broccolini with Lemon

These chimichurri grilled cauliflower steaks are a flavorful vegetable dish made with thick cauliflower slices and a fresh herb sauce. They are simple to prepare and work well for BBQs, side dishes, or light dinners.

They’re a great option for grilling season because the cauliflower develops smoky, charred edges while staying tender inside. The chimichurri sauce adds a bright and herby finish that pairs well with the grilled flavor.

The texture is tender with crisp edges, while the flavor is savory, tangy, fresh, and slightly spicy from the chili and garlic.

Servings: 4

Ingredients

  • 2 large cauliflower
  • Sea salt and pepper, to taste

For the Chimichurri Sauce

  • 1 red chili, finely chopped
  • 4 garlic cloves, chopped
  • ½ cup white wine vinegar
  • 1 teaspoon sea salt
  • ½ cup cilantro, finely chopped
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 tablespoons oregano, finely chopped or dried
  • ½ cup extra-virgin olive oil

Instructions

  1. Remove the outer leaves from the cauliflower and slice each head into thick steaks.
  2. Brush the cauliflower steaks lightly with olive oil if desired and season with sea salt and pepper.
  3. Preheat the grill to medium heat.
  4. Grill the cauliflower steaks until tender and lightly charred on both sides.
  5. In a bowl, combine red chili, garlic, white wine vinegar, sea salt, cilantro, parsley, oregano, and olive oil.
  6. Stir the chimichurri sauce until well combined.
  7. Transfer the grilled cauliflower steaks to a serving plate.
  8. Spoon the chimichurri sauce generously over the cauliflower before serving.

8. Grilled Sweet Potato Wedges with Hot Honey

These grilled sweet potato wedges with hot honey are a smoky and flavorful side dish made with seasoned sweet potatoes and a spicy honey sauce. They are perfect for BBQs, cookouts, or casual dinners.

They’re a great option for grilling season because the sweet potatoes become tender with crisp edges while the hot honey sauce adds a bold sweet and spicy finish. The garlic and smoked paprika bring extra depth to the flavor.

The texture is soft inside with lightly charred edges, while the flavor is sweet, smoky, savory, and spicy with a sticky honey glaze.

Servings: 6

Ingredients

Sweet Potato Wedges:

  • 4 large sweet potatoes
  • 3–4 tbsp extra virgin olive oil
  • 2 tbsp garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Spicy Honey Chili Sauce:

  • 2 tbsp unsalted butter
  • 1 cup raw honey
  • 3 garlic cloves, minced
  • 2 tbsp low-sodium soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon red pepper flakes
  • 1 teaspoon chili powder

Garnish:

  • Sesame seeds (optional)

Instructions

  1. Preheat the grill to medium heat.
  2. Slice the sweet potatoes into thick wedges.
  3. In a large bowl, toss the wedges with olive oil, garlic powder, smoked paprika, oregano, parsley, sea salt, and black pepper.
  4. Grill the sweet potato wedges until tender and lightly charred, turning occasionally.
  5. In a saucepan over low heat, melt the butter.
  6. Stir in honey, garlic, soy sauce, apple cider vinegar, red pepper flakes, and chili powder.
  7. Cook the sauce briefly until smooth and well combined.
  8. Brush or drizzle the hot honey sauce over the grilled sweet potato wedges.
  9. Garnish with sesame seeds if desired and serve warm.

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