From eggplant, zucchini, and corn on the cob to leafy greens and squash blossoms, these dishes set summer's best on fire
We reimagined Mexican street corn with Israeli flavors, seasoning the grilled ears with tangy yogurt, salty feta, herbs, citrus, and a little heat.
Morgan Robinson, chef-owner of Smoke Open Fire catering company in Napa, creates lavish Argentinean-style asados (barbecues), often in the middle of vineyards. Unexpected and satisfying with a briny bite, this egg dish riffs on a recipe from one of those feasts.
In this fresh take on the classic Cobb, a little smoky char adds depth to asparagus and green onions, and the grill turns prosciutto into crisp shards. Choose large asparagus so they won’t fall through the grates.
Because of its size and density, cabbage lends itself well to the smoldering embers of the fire, where it transforms and emerges juicy, smoky, and meaty. Trust us, even people who think they don’t like cabbage—they’ve only had watery coleslaw or bland cabbage soup—go nuts for this addictive starter dish.
It’s a street-festival favorite: enormous pans of paella bubbling over open-air burners, drawing a crowd. Scott Ketterman of Portland’s Crown Paella, who’s created these delicious spectacles for up to 700 people, says that’s the whole point of paella. “It’s a communal dish that brings people together. In Valencia, where it’s from, it’s the traditional Sunday family meal.”
This dish is an easy way to jump-start the week—and cook outside on a summer night. Prep everything the night before to make it come together even more quickly, and serve with warm, crusty bread. This also makes a great communal first course for a party.
In a skillet cooked atop the grill, the tomatoes caramelize while keeping a soft shape. This makes for an easy and impressive summer party appetizer.
Grilled lettuce? Trust us. Crisp lettuces become a savory treat with a quick trip to the grill, a drizzle of zippy dressing, and a sprinkle of manchego cheese.
Here is the perfect, basic method for grilling summer’s bounty―these gorgeous veggies will come out right every single time.Try it with green onions and bell peppers too.
Toss everything on the grill: chicken, mushrooms, peppers, and ribbons of zucchini for a perfect one-dish summer dinner.
Lime and chili are the perfect complements to sweet and juicy fresh corn on the cob.
This healthy, hearty, veggie-loaded meal is as tasty as it is good for you.
Here’s a great way to use summer’s abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout.
Creamy-crispy potatoes and asparagus cooked just-right make this grilled veggie combo especially satisfying.
The only cooking involved in this chilled corn soup takes place on the grill, which makes it perfect for summer.
This double-tomato whammy highlights tomatoes in all their summer glory. Plus, the salsa can be made ahead of time.
When you’ve got good artichokes, you don’t need much more than a grill, olive oil, lemon, and salt to bring out their flavor. Some caper sauce, garlic butter, and spicy mayo don’t hurt, though!
While some wines are a hard match for vegetables, Syrah works well with earthy and herbal veggies like eggplant, zucchini, and bell peppers―especially when they’re grilled.
From Colorado chef Mark Fischer, here’s a combo that’s especially good with Latin- or Southwestern-flavored grilled meat. Offer any leftover butter to spread on warm bread.
Crisp-edged bacon, starchy potatoes, and juicy onions together make an unbeatable side for just about any summer dish.
Chris Cosentino of Cockscomb restaurant in San Francisco likes to serve this barely seared vegetable dish hot.
Banana leaves make convenient packages for transporting single-serving sizes of rice, and when they are reheated on the grill or in a pan they smoke and steam the rice, perfuming it with an earthy, floral scent.
The genius of this method is that it doesn’t smell up the house, and the cooking becomes part of the night’s entertainment.
This pizza showcases the best of the allium family—from the sharp top notes of fresh chives to the deep flavors of sautéed leeks.
Layers of eggplant, melted cheese, and grilled tomatoes stack up for a satisfying meal on meatless Monday (or any night of the week). Serve with crusty grilled bread and a crisp green salad.
The dressing is a cinch to customize, depending on what you have on hand—and so is the salad itself: Use whatever grilled meat, vegetables, and greens you like.
Opt for fat asparagus—the spears will be tender but not mushy when the tips are crisp.