20 Smoky, Charred Vegetable Recipes for Seasonal Flavor Straight From the Grill From blistered corn ribs to caramelized onion and pepper, these grilled vegetable dishes make the most of peak produce. By Emily Ziemski Emily Ziemski Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for the creation of the Dirty Martini Salad Dressing (for which she apologizes). Food & Wine's Editorial Guidelines Published on May 20, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Let grilled vegetables be the star of your next meal. High heat and a hint of smoke transform peak-season produce into concentrated, caramelized flavors — think zucchini ribbons with pistachio-tomatillo sauce, blistered corn “ribs,” and cauliflower steaks drizzled with tahina. These grilled vegetable recipes amplify every color of the garden, from char-marked eggplant layered with fresh herbs to mushrooms that sear like steak. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 20 Grilled Summer Squash with Roasted Pistachio Sauce Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Inspired by 2022 F&W Best New Chef Rob Rubba, grilled zucchini and yellow squash are tossed in a verdant sauce of tomatillos, pistachios, and charred serrano chiles. Get the Recipe Save 02 of 20 Slow-Grilled Cauliflower with Tahina and Zhough Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis Inspired by the massive hearth at Maydān, Rose Previte's Washington, D.C., restaurant and wood-fired homage to Lebanon, this adapted recipe slowly grill-roasts cauliflower over indirect heat. Use an oak or hickory log at the center of the grill, alongside lit coals, then lightly char over the coals to finish. Get the Recipe Save 03 of 20 Grilled Corn Ribs with Honey Butter Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley A dry spice rub amps up the sweetness of juicy grilled corn for a smoky vegetable side that tastes like a cross between buttery corn on the cob and barbecue ribs. Once the corn ribs are finished with a silky honey butter drizzle, serve and eat them just as you would ribs, nibbling around the tough, fibrous cob. Get the Recipe Save 04 of 20 Grilled Mushrooms with Smoked Crème Fraîche Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis Forager and chef Elle Nikishkova suggests seasoning the duo of mushrooms before cooking to help draw out the moisture, a technique that allows them to char and crisp beautifully while on the grill. Get the Recipe Save 05 of 20 Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Pomegranate molasses brings sweet, tangy depth to these cheese and vegetable skewers, while tahini adds a pleasantly earthy bitterness. After a quick marinade, the pomegranate-tahini mixture is loosened with fresh orange juice and drizzled over the finished skewers for a bright, savory-sweet finish. Get the Recipe Save 06 of 20 Masala Grilled Vegetables with Spicy Mint Chutney Greg DuPree Blending this sauce in a food processor or blender helps preserve its vivid green color by quickly coating the herbs in oil as they’re chopped. Drizzle it over grilled vegetables like onions, cauliflower, okra, squash, and corn. Get the Recipe Save 07 of 20 Fairy Tale Eggplant with Crispy Shallots and Thai Dressing Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson 2014 F&W Best New Chef Joe Ogrodnek grills gorgeously colored Fairy Tale eggplants whole on the grill before stuffing them with crispy shallots. Make sure to leave extra time to salt and rest the eggplants before cooking. Get the Recipe Save 08 of 20 Grilled Pepper and Onion Panzanella Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This panzanella from cookbook author Molly Stevens uses sweet and smoky grilled peppers in place of the usual tomato. Amplify the flavors with a peperoncini vinaigrette and crumbly feta. Get the Recipe Save 09 of 20 Smoky Mushroom Skewers with Labneh and Salsa Verde Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Mushrooms are excellent grilled fare, as they mimic the tender texture of meat on the inside, while getting nice and crispy on the outside. Tuck grilled king trumpet and oyster mushrooms into pitas with salsa verde and cooling labneh. Get the Recipe Save 10 of 20 Grilled Okra, Corn, and Tomato Salad Victor Protasio This next-level grilled salad features spicy charred jalapeño, an herbaceous dressing, and a crunchy finish of coriander and cumin seeds. Get the Recipe Save 11 of 20 Charred Cabbage with Ssamjang Butter Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Cabbage works wonders on the grill, as the stocky vegetable's leaves char and melt under the intense heat. This one gets plenty of added flavor from a compound butter made with ssamjang (a Korean spicy-sweet paste). Get the Recipe Save 12 of 20 Coconut-Peanut Corn Salad Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman This grilled corn salad pairs sweet kernels with crunchy peanuts, fragrant curry leaves, and sweet coconut. Get the Recipe Save 13 of 20 Grilled Flat Beans with Agrodolce Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Sweet and spicy agrodolce tops grilled romano beans, aka flat beans. Inspired by 2022 F&W Best New Chef Rob Rubba, the dish is seasoned with gochugaru (Korean red pepper flakes). Get the Recipe Save 14 of 20 Grilled Summer Squash Casserole Victor Protasio Chef Cheetie Kumar's summer squash casserole is inspired by malaiwala, a creamy chicken curry dish. She suggests adding cubed paneer to make it a hearty vegetarian main. Get the Recipe Save 15 of 20 Soy and Sesame Grilled Eggplant Food & Wine / Photo by Jake Sternquist / Food Styling by Annie Probst / Prop Styling by Sue Mitchell A glaze of ginger, sesame, and soy flavors these grilled eggplants. Serve over a bed of your favorite grain to make a hearty entrée. Get the Recipe Save 16 of 20 Bedford Grilled Vegetable Pasta Salad Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen A charred trio of zucchini, eggplant, and onions are tossed with tender bites of mezze rigatoni for a bountiful summer pasta salad. Get the Recipe Save 17 of 20 Grilled Eggplant with Summer Marinara Chelsea Kyle Whole peeled tomatoes and tomato puree come together to bring rich acidity to grilled eggplants before this dish is finished in the oven. Get the Recipe Save 18 of 20 Grilled Squash, Corn, and Kale Salad with Sunflower Seed Vinaigrette Adrian Gaut Chef Eli Sussman flavors his summer squash salad with a creamy Greek yogurt vinaigrette that's seasoned with sunflower seeds and za’atar. Get the Recipe Save 19 of 20 Grilled Sweet Corn with Coconut Glaze Ian Flanigan Sweet corn flavor is intensified by the double whammy of a coconut milk and coconut sugar glaze in this summer delight from Los Angeles chef Kris Yenbamroong. Get the Recipe Save 20 of 20 Grilled Asparagus with Taramasalata Nicole Franzen A creamy Greek dip of salted fish roe, olive oil, and bread serves as the flavorful bed for chef Zoi Antonitsas's grilled asparagus. Get the Recipe Save Explore more: Food Cooking Techniques Grilling Was this page helpful? Thanks for your feedback! Tell us why! Other Submit