Killer Grilled Vegetable Sides That Taste Like Summer

If summer has a flavor, it’s the grill. Smoky, charred, a little flame-kissed—it’s the one cooking method that can take a pile of raw vegetables and turn them into something that tastes like vacation. The transformation is part magic, part Maillard reaction, and turns even the most humble veg into the star of the plate. In other words, grilled veggie sides don’t play second fiddle. 

This year, we’re letting the grill do the heavy lifting with a lineup of sides that are bright, bold and made for warm evenings. These six recipes celebrate veggies that thrive in the heat—corn, zucchini, eggplant and more—each transformed by a stint on the grates (or better yet, in the Hybrid BBQ Grill Pan).

These dishes deliver summer energy. To protect yourself from unwanted splatters or burns, suit up with your apron and Hot Mitts.

1. Grilled Garlic-Parm Corn Ribs

Meet corn on the cob’s cooler cousin. By quartering the cob lengthwise, you expose more surface area for charring, which means extra flavor and faster cooking in the Hybrid BBQ Grill Pan. Each rib gets a generous brush of garlic butter before and after grilling, plus a final shower of grated Parmesan that clings to every groove. It’s a smart way to shake up your usual corn routine and a perfect match for grilled steak, sausages or any other protein coming off the grates.

2. Grilled Lemon Broccoli with Pistachio-Parmesan Sprinkles

Charred broccoli is one of those things you don’t know you need...until you taste it. The Hybrid BBQ Grill Pan keeps every floret safely above the flames so they can caramelize without falling through the grates. Grilling a halved lemon alongside adds smoky depth to the acidity, making it a go-to for summer vinaigrettes and to squeeze over grilled fish. A final sprinkle of chopped pistachios and Parmesan-spiked gremolata adds texture and salt to round it all out.

3. Warm Grilled Zucchini, Feta, & Basil Salad

Grilling zucchini coins in the Hybrid BBQ Grill Pan means more charred edges in every bite. While they cook, set your 8” Fry Pan right on the grill to build a warm vinaigrette with capers, garlic, honey, vinegar, basil and pistachios. Toss everything together with crumbled feta and serve alongside salmon, chicken or whatever’s hot off the coals. Bonus: Leftovers are excellent over brown rice or folded into pasta the next day.

4. Sweet Chile & Ricotta Eggplant Toast

This is a dish that will convert eggplant skeptics and earn instant hero status with those who already love it. The Hybrid BBQ Grill Pan turns slender slices of Japanese eggplant meltingly tender, with just enough char to add flavor. They’re piled onto grilled bread with creamy ricotta, then finished with a sweet-and-spicy drizzle of chili garlic sauce. It’s bold, summery and just the right amount of messy. Serve it as a starter, side or even a light dinner.

5. Grilled Sour Cream & Onion Potato Salad

Your favorite dip called; it wants in on potato salad. This recipe takes everything you love about sour-cream-and-onion chips and gives it the warm-weather treatment. First, you’ll par-boil baby potatoes until just tender, then toss them onto the grill in your Hybrid BBQ Grill Pan. A light smash gives them lots of craggy edges, which crisp up beautifully and soak in all the sour cream and onion goodness. It’s so satisfying, it’ll be hard to go back to the usual backyard bowl of bland and beige.

6. Grilled Little Gem Salad with Calabrian Chile Caesar

Caesar salad gets a bold upgrade with little gem lettuce and a quick trip to the grill. The char adds smoky depth to the crunchy greens, while Calabrian chiles lend a subtle heat to the dressing without overpowering it. But the real scene-stealer? Buttery, homemade Parmesan breadcrumbs that are crunchy, salty and basically begging to be used on everything from pasta to roasted veg.

Summer veg, hot grill, no notes.