7 Side Dishes That Make The Most Of Summer Produce

Eggplants! Tomatoes! Peaches! Broccoli! (Yes, broccoli!) Corn! No, we’re not just chanting nursery rhymes, we’re talking about the all-stars of summer markets, which are bursting with color and flavor and begging to be featured in every single meal. Perhaps you’re wanting to do as much summer entertaining this year as possible and want to get the sides locked in. Or, maybe you’ve been asked to show up to a barbecue or picnic with a side. Whatever the reason you’re looking for a summer side dish, we’ve got you covered. 

Below, you’ll find ideas for getting the most flavor out of your vegetables, which means throwing lettuce on the grill–seriously!--threading vegetables onto skewers, or dressing tomatoes and peaches in a spicy salad dressing bursting with umami. Read on to be inspired to make the most of summer produce, then head to your local market to pick up the best of the best.

GRILLED SOUR CREAM & ONION POTATO SALAD

You haven’t lived until you’ve tried this grilled potato salad, and no, we’re not being dramatic. After grilling boiled potatoes until they’re crispy and infused with smoky flavor, you’ll toss them in a sour cream and onion mixture based on the classic dip. The result is begging to be served alongside steak, pork chops, salmon, or chicken wings. What we’re saying is: this potato salad goes with just about any main. Try it and find out for yourself.

Get the recipe for Grilled Sour Cream & Onion Potato Salad.

GRILLED LITTLE GEM SALAD WITH CALABRIAN CHILE CAESAR

Controversial statement, but Caesar salad is better when grilled. You’ll upgrade the standard romaine hearts to tight heads of little gem lettuce, which can stand up to the heat of the grill just enough to get charred and wilty but not overly soft. Then, you’ll top them off with a Calabrian chile-infused Caesar dressing and garlicky parmesan bread crumbs. Our tip? Make a double batch of the breadcrumbs for a chef’s snack–they really are that good.

Get the recipe for Grilled Little Gem Salad with Calabrian Chile Caesar.

TOMATO, PEACH AND BURRATA SALAD WITH CHILE-LIME VINAIGRETTE

Rethink your everyday tomato salad by throwing in peaches for good measure and a ball of ultra-creamy burrata to take things up a notch. You’ll drizzle a next-level dressing over everything, which combines chili garlic sauce, fish sauce, lime juice, and honey for something truly magical.

Get the recipe for Tomato, Peach and Burrata Salad With Chile-Lime Vinaigrette.

WARM GRILLED ZUCCHINI, FETA, & BASIL SALAD

The great thing about the 12" Hybrid BBQ Grill Pan is that it allows you to grill small pieces of zucchini. No more boring planks here! After grilling coins of zucchini until bubbling, you’ll toss them with crispy capers (they’re a revelation in flavor), vinegar, honey, and garlic, plus a confetti of basil, pistachios, and ricotta salata. Serve alongside grilled fish or sausages.

Get the recipe for Warm Grilled Zucchini, Feta, & Basil Salad.

ROASTED MISO & GOCHUJANG EGGPLANT

After transforming eggplant through frying and broiling with a spicy gochujang glaze, you’ll never look at the vegetable the same again. It may even be the eggplant dish that converts haters. This elegant side dish is ideal served alongside salmon or chicken thighs. 

Get the recipe for Roasted Miso & Gochujang Eggplant.

VEGETABLE KABOB WITH ALEPPO-LEMON BUTTER

Here us out: a vegetable kabob does not have to be boring. These colorful skewers fit five different types of veg on each, offering variety in flavor and texture to each plate. You’ll cook them up on your griddle, but can be done on the grill, too. Use our new stainless steel skewers to make them, which allow for easy handling whether you’re cooking in the kitchen or on the grill.

Get the recipe for Vegetable Kabob with Aleppo-Lemon Butter.

GRILLED LEMON BROCCOLI WITH PISTACHIO-PARMESAN SPRINKLES

For anyone who needs to be convinced that broccoli deserves a place on the dinner table, this recipe is up to the task. It’s simple to do: grill the broccoli florets in your HexClad BBQ Grill Pan until tender and charred before tossing them with the juice of a grilled lemon (a pro move worth doing basically any time you grill). Then, you’ll sprinkle a pretty mixture of parmesan, pistachios, lemon zest, parsley,and red pepper flakes over top. It’s easy, delicious, and yes, a dish that can convince even the staunchest broccoli critic.

Get the recipe for Grilled Lemon Broccoli with Pistachio-Parmesan Sprinkles.