Firing up the grill doesn’t have to be all about steaks and burgers. The magic happens when you throw some killer sides on those hot grates! Nothing transforms ordinary vegetables and starches into flavor bombs quite like the kiss of fire and smoke.
Ready to turn your backyard barbecue into a full-blown feast? These 17 mouthwatering sides will have everyone fighting over the last bite.
1. Charred Corn On The Cob With Chili-Lime Butter
Sweet summer corn transforms into something otherworldly when those kernels caramelize over open flames. Forget boiling—grilling intensifies the natural sugars while adding smoky depth that’ll make your taste buds do a happy dance.
Slather each ear with a zingy chili-lime butter that melts into every nook and cranny. A sprinkle of cotija cheese and fresh cilantro turns these humble cobs into Mexican street-food territory.
2. Smoky Grilled Potato Packets
Foil packets might just be the ultimate grilling hack! Baby potatoes, sliced into coins, get tossed with olive oil, smashed garlic cloves, and a handful of fresh rosemary before being wrapped up tight in their silver cocoon.
Twenty minutes on the grill’s outer edge transforms these humble spuds into creamy-centered, slightly crispy-edged bites of heaven. The magic happens when that foil traps steam while still allowing smoky flavors to penetrate.
3. Fire-Kissed Asparagus With Lemon Zest
Snap! That’s the sound of perfectly cooked asparagus—tender yet firm with irresistible charred edges. These emerald spears need just three minutes on a screaming-hot grill to achieve vegetable nirvana.
Forget soggy, overcooked asparagus of childhood nightmares. Grilling concentrates the natural sweetness while adding smoky complexity. The trick? Arrange those stalks perpendicular to the grates so they don’t fall through—rookie mistake avoided!
4. Stuffed Grilled Avocados
Holy guacamole! These aren’t your basic avocados. Cut those creamy green gems in half, remove the pits, and suddenly you’ve got nature’s perfect serving bowls waiting to be filled with deliciousness.
Scoop a spoonful from each half to make room for a zesty mixture of black beans, charred corn, diced red onion, and lime juice. Three minutes cut-side down on the grill and these babies develop a smoky crust while the inside warms to buttery perfection.
5. Flame-Licked Halloumi Cheese
Cheese that doesn’t melt? Sounds like witchcraft, but halloumi’s high melting point makes it the daredevil of the dairy world. This Cypriot cheese develops a gorgeous golden-brown crust on the grill while maintaining a squeaky, tender interior.
Thick slices need just 2-3 minutes per side before they transform into savory flavor bombs. The contrast between the caramelized exterior and the salty, chewy center creates an addictive texture experience unlike anything else in the cheese kingdom.
6. Charred Brussels Sprout Skewers
Forget boiled Brussels sprouts that haunted your childhood dinners! These mini cabbages undergo a total makeover on the grill, transforming from much-maligned vegetables into crispy-edged flavor bombs that disappear faster than hotdogs at a cookout.
Thread halved sprouts onto metal skewers after a quick toss in olive oil, balsamic, and a pinch of brown sugar. The heat caramelizes their natural sugars while the flame kisses the outer leaves into crispy perfection. Those charred edges? Pure vegetable candy.
7. Smoky Grilled Eggplant With Tahini Drizzle
Purple royalty! Eggplant soaks up smoke flavor like no other vegetable, becoming meltingly tender while developing an almost meaty quality. Thick-cut rounds need just a light brush of olive oil and a sprinkle of za’atar before hitting those hot grates.
The transformation is magical—fibrous flesh turns silky while the skin crisps slightly. Don’t rush this process! Low and slow cooking allows the eggplant to fully soften without burning. Your patience rewards you with velvety texture and complex flavor.
8. Pineapple Planks With Cinnamon-Honey Glaze
Sweet meets heat in this dessert-like side that’ll make you question why you ever limited grilling to savory foods! Thick pineapple slices caramelize beautifully, their natural sugars forming a gorgeous amber crust that’ll make your mouth water before the first bite.
A brush of cinnamon-infused honey during the final minutes creates a glaze that bubbles and sets into sticky perfection. The tropical fruit’s natural acidity balances the sweetness while grilling tames its sometimes prickly texture.
9. Flame-Roasted Bell Pepper Medley
Rainbow on a plate! Red, yellow, and orange bell peppers transform into sweet, smoky flavor bombs when their skins blister and blacken over open flames. The contrast between charred exterior and tender flesh creates textural magic you can’t achieve any other way.
After grilling, give those peppers a steam bath in a covered bowl—this trick makes peeling off the charred skin a breeze while concentrating the natural sweetness. Slice into strips, then toss with good olive oil, shaved garlic, and torn basil.
10. Grilled Romaine Hearts With Caesar Drizzle
Lettuce on the grill? You bet your tongs! Halved romaine hearts develop an unexpected smokiness that transforms an ordinary salad into something guests will rave about for weeks. The outer leaves char slightly while the core stays crisp and cool—textural perfection in every bite.
A quick 2-minute sear on high heat is all it takes. Any longer and you’ll end up with wilted disappointment instead of the crisp-tender contrast that makes this dish magical. The slight bitterness from charring balances beautifully against a creamy Caesar drizzle.
11. Sizzling Portobello Mushroom Caps
Meaty without the meat! These giant fungal discs absorb marinade like sponges, making them flavor powerhouses after just 30 minutes of soaking in balsamic, garlic, and herbs. Their substantial texture satisfies even dedicated carnivores at your cookout.
Grill gill-side down first to release excess moisture, then flip to create those coveted grill marks on top. The transformation from raw to ready happens in just 4 minutes per side, making these speedy sides when you’re juggling multiple dishes.
12. Grilled Watermelon Triangles With Feta
Mind-blowing flavor transformation alert! Grilling watermelon creates culinary magic—the fruit caramelizes, concentrating sweetness while adding unexpected smoky depth. Plus, the high heat evaporates some moisture, intensifying flavor and creating firmer texture.
Thick triangles need just 2 minutes per side on screaming-hot grates. The grill marks aren’t just for show—they’re where the flavor revolution happens! Let cool slightly before topping with crumbled feta, which creates a sweet-salty contrast that’ll make taste buds dance.
13. Smoky Grilled Artichokes With Lemon Aioli
Drama queens of the vegetable world! These spiky green globes require some prep work, but the payoff is worth every minute. Steam them first until tender, then slice in half to expose their gorgeous interior before finishing on the grill.
The flames caramelize the tender heart and leaf edges, adding smoky complexity to their naturally nutty flavor. A brush of garlic-infused olive oil prevents sticking while adding another layer of deliciousness. Those charred edges? Pure vegetable candy.
14. Charred Onion Wedges With Balsamic Glaze
Onions undergo a magical transformation on the grill—from tear-inducing root vegetable to caramelized candy. Thick wedges with the root end intact keep them from falling through the grates while developing incredible sweetness as their natural sugars caramelize.
Patience pays off here! Low, indirect heat allows the layers to soften while developing complex flavor without burning. Those blackened edges aren’t mistakes—they’re where the deepest flavor lives. A light brush of olive oil and sea salt is all the prep needed.
15. Grilled Garlic Bread With Herb Butter
Bakery loaves ascend to legendary status with just five minutes on the grill! Slicing French bread lengthwise creates maximum surface area for soaking up garlicky, herb-flecked butter while collecting beautiful grill marks.
Compound butter is your secret weapon—softened butter mixed with minced garlic, chopped parsley, and a pinch of red pepper flakes creates flavor that store-bought versions can’t touch. Slather generously on cut sides before placing bread cut-side down over medium heat.
16. Spicy Grilled Green Beans
Forget mushy, olive-drab beans from a can! Fresh green beans develop incredible flavor and maintain satisfying snap when kissed by fire. Tossed in sesame oil, red pepper flakes, and minced garlic, these slender green veggies take on Asian-inspired notes that complement almost any grilled protein.
Use a grill basket to prevent bean casualties falling through the grates. The high heat blisters their exteriors while maintaining that crucial crisp-tender texture inside. Shake the basket occasionally for even charring—those blackened spots are flavor gold mines!
17. Grilled Polenta Squares With Tomato Bruschetta
Store-bought tubes of polenta—usually relegated to pantry purgatory—transform into gourmet appetizers with a quick trip to the grill! Slice into thick rounds, brush with olive oil, and watch as they develop irresistible crispy exteriors while maintaining creamy centers.
Those beautiful grill marks aren’t just for looks—they add smoky depth that balances perfectly against the mild corn flavor. The sturdy texture makes these squares perfect vehicles for toppings that would make toast soggy.