Grilling side Dishes

Bobby Flay is our resident grill master here at Food Network. When we’re not watching him crank up the heat on Beat Bobby Flay, we’re trying our hand at one of his best burger recipes. But even though he’s a burger and steak guy, not all of his grilled recipes are super-meaty — often he dresses up vegetables, too, with a smoky char. Check out his top droolworthy veggie recipes for fresh seasonal inspiration.

Summer just isn’t complete without grilled corn on the cob. Bobby keeps it super simple by soaking the corn in salted water to preserve moisture before grilling the cobs in the husk. Dress up this simple staple with two variations on savory compound butters: one with fragrant herbs and one with bold spices.

Now that you’re a pro at grilling corn, it’s time to dress it up with this healthy corn salad recipe. Cut the grilled-corn kernels off the cob and toss in a hot pan with a mixture of salty Cotija cheese, zesty lime, hot ancho chiles and a dollop of creme fraiche for a warm, creamy side salad.

Bobby grills the sliced eggplant until irresistibly tender, brushing it as it cooks with an Asian-inspired marinade featuring spicy ginger and sweet hoisin sauce.

If you’ve never cooked with Israeli couscous, let Bobby’s healthy salad recipe be your introduction. Cook these pastalike pearls until al dente, just as you would with noodles, before mixing them with balsamic-marinated grilled veggies like zucchini and peppers and dressing it all with a garlicky vinaigrette.

Bobby upgrades this popular French dish by grilling the tomato-eggplant-zucchini mixture instead of sauteing it, guaranteeing a smoky flavor. Finishing the mix with oregano and parsley leaves adds a fresh finish.

A mustard vinaigrette boosts the flavor of this healthy side dish studded with grilled asparagus. Bobby balances the tang of creamy goat cheese and briny black olives with plenty of bright herbs.

Bobby’s grilled zucchini salad is so packed with hearty flavors that even meat lovers will be coming back for seconds. Bonus: It can be ready to eat in a hurry, as the thinly sliced zucchini takes just a few minutes to cook.

Step aside, Idaho potatoes. Bobby opts for golden sweet potatoes here. To cut down on cooking time, he first boils the potatoes until slightly tender, and then finishes them on the grill.

Creamy avocado is the perfect pairing for smoky-sweet grilled eggplant and onions. Bobby tosses the tender veggies with a classic vinaigrette to create a go-to side dish for any main.

Bobby tosses the potatoes in a garlicky mustard sauce before grilling them, to pack them with flavor from the beginning and give them a crispy, golden-brown crust.

Bonus: 2 Grilled Fruits

It takes only 30 seconds on the grill to give these juicy plums a sweet caramelization. The tart Greek yogurt-orange sauce provides a balance in flavor and a creamy texture.

In the summer, juicy fresh peaches are great on their own, but that doesn’t mean they can’t be transformed. Here Bobby turns them into an impressive dessert by grilling them until golden brown and topping the fruit with a fragrant cinnamon-sugar butter.