Summer grilling isn’t just for burgers and hot dogs anymore! Tossing fruits and vegetables on the grill brings out amazing flavors you can’t get any other way. The heat caramelizes natural sugars, creating sweet, smoky goodness that might just steal the spotlight from those meat mains.
Ready to fire up your grill for some unexpected treats?
1. Corn On The Cob
Nothing screams summer like charred corn on the cob! Leave the husks on for a natural handle and built-in steam pocket.
Grill until the kernels develop tiny brown spots. A quick roll in butter and sprinkle of salt transforms this simple veggie into pure magic.
2. Juicy Peaches
Sweet peaches become absolutely heavenly after meeting hot grill grates. Cut them in half, remove the pit, and place cut-side down.
The heat intensifies their natural sweetness while adding smoky complexity. Serve with vanilla ice cream for a simple dessert that’ll make everyone forget about s’mores.
3. Meaty Portobello Mushrooms
Forget veggie burgers – portobellos are nature’s perfect meat substitute! These umami bombs develop incredible flavor when grilled. Brush with olive oil, garlic, and balsamic before grilling.
The caps become tender while maintaining their satisfying chew. Stack on a bun with your favorite toppings.
4. Colorful Bell Peppers
Bell peppers transform into sweet, smoky flavor bombs on the grill. Quarter them and remove the seeds for maximum char surface.
The natural sugars caramelize beautifully while the flesh softens just enough. Fantastic in salads, sandwiches, or as part of an antipasto platter with a drizzle of good olive oil.
5. Zesty Pineapple Rings
Pineapple’s natural sweetness goes into overdrive on the grill. Cut into rings about half-inch thick for perfect handling.
The heat caramelizes the sugars while tempering the acidity. Amazing on burgers, in fruit salads, or as a standalone side with a sprinkle of cinnamon. Try brushing with rum before grilling for an adult treat!
6. Tender Asparagus Spears
Asparagus was made for grilling! The high heat cooks these stalks quickly, preserving their snappy texture while adding smoky notes.
Simply toss with olive oil, salt and pepper. Grill perpendicular to the grates so they don’t fall through. Three minutes later, you’ll have perfectly charred, tender-crisp spears.
7. Crispy Romaine Hearts
Grilled lettuce? Absolutely! Cut romaine hearts in half lengthwise, keeping the core intact.
A quick 1-2 minute sear transforms ordinary lettuce into something extraordinary. The outer leaves char while the inner layers warm slightly.
8. Rustic Eggplant Slices
Eggplant soaks up smoky flavor like a sponge. Cut into half-inch rounds and salt beforehand to draw out bitterness.
Brush with garlic-infused olive oil before grilling. The flesh becomes creamy while the outside chars beautifully.
9. Sweet Watermelon Wedges
Grilled watermelon might sound strange, but it’s a revelation! Cut into triangular wedges with the rind intact for easy handling.
The heat concentrates the sweetness while adding a subtle smoky dimension. The texture transforms too – becoming almost meaty. Sprinkle with feta and mint for a mind-blowing sweet-savory appetizer.
10. Chunky Zucchini Planks
Summer’s zucchini abundance becomes a blessing when you discover grilling! Cut lengthwise into half-inch planks for maximum grill contact.
The flames tame zucchini’s watery nature, concentrating flavor while adding smokiness. A quick marinade in lemon, garlic and herbs beforehand elevates this humble squash into a crave-worthy side dish.
11. Charred Brussels Sprouts
Grilling transforms these often-maligned veggies into crispy, nutty delights! Halve them and toss with olive oil, salt and pepper.
Thread onto skewers to prevent them from falling through the grates. Even Brussels sprout skeptics will be converted after trying them hot off the grill.
12. Caramelized Onion Rounds
Onions develop incredible sweetness on the grill. Slice into thick rounds and skewer horizontally to keep layers together.
The heat transforms harsh raw onions into mellow, sweet flavor bombs. Pro tip: brush with balsamic vinegar halfway through for an extra dimension of sweet-tangy goodness.
13. Smoky Avocado Halves
Grilled avocados might be the best-kept secret of grill masters! Halve and pit them, then place cut-side down on hot grates.
A quick 2-3 minute sear adds smoky notes while warming the flesh. Fill the pit cavity with salsa, ceviche, or a cracked egg before grilling.
14. Tomato Halves
Tomatoes become flavor bombs when grilled! Choose firm ones, cut in half, and place cut-side down first.
The heat concentrates their natural umami while adding smoky complexity. Fantastic in salads, pasta, or as a side drizzled with good olive oil and fresh herbs. Roma and beefsteak varieties hold up particularly well to grilling.
15. Plump Figs With Honey
Figs develop incredible complexity when kissed by flame. Halve them and place cut-side down for perfect caramelization.
The natural sugars concentrate while the flesh softens beautifully. Drizzle with honey and top with goat cheese for an appetizer that tastes like it came from a fancy restaurant.
16. WILDCARD: Crunchy Chickpeas
Canned chickpeas become smoky, crunchy snack bombs on the grill! Drain, dry thoroughly, and toss with olive oil and spices.
Use a grill basket or aluminum foil with holes poked in it. Shake occasionally while grilling until golden and crispy.
17. WILDCARD: Crusty Bread Slices
Technically not a fruit or veggie, but grilled bread is life-changing! Slice sourdough or country loaf about an inch thick.
Brush with olive oil and place directly on clean grates. The outside gets perfectly crisp while the inside stays soft. Rub with a cut garlic clove while warm.
18. WILDCARD: Crispy Pizza Dough
Skip the oven and grill your pizza dough for unbelievable results! Stretch the dough thin and place directly on oiled grates.
Once bubbles form and grill marks appear, flip and add toppings to the grilled side. Close the lid briefly to melt cheese.
19. WILDCARD: Savory Tofu Steaks
Firm tofu becomes a flavor sponge on the grill! Press well to remove excess moisture, then cut into thick slabs.
Marinate in your favorite sauce for at least 30 minutes before grilling. The outside gets wonderfully crisp while the inside stays tender. Even dedicated meat-eaters will be impressed by the smoky, flavorful results.
20. WILDCARD: Crispy Halloumi Cheese
This miracle cheese doesn’t melt, making it perfect for grilling! Cut into half-inch slices and place directly on clean, oiled grates.
Grill until golden with perfect grill marks. The outside gets wonderfully crispy while the inside becomes squeaky and soft. Serve with grilled fruits or veggies for an impressive appetizer that takes just minutes.