22 Next-Level Grilled Vegetable Recipes You'll Love

The multilayered fruitiness of fig-infused balsamic (look for it with other vinegars at the market) is a nice balance for the sweet and salty prosciutto-wrapped asparagus spears.

Earthy and smoky have a natural affinity in this colorful and healthy side dish. The beets soften and take on flavor over the heat and then, in the last few minutes, an herby raspberry glaze adds a sweet sheen. A schmear of tangy goat cheese paired with the sweet and savory roots is the final piece of this well-balanced side.

For this healthy side dish recipe, kale bundles are grilled and topped with an easy sauce. "Enhancing" store-bought barbecue sauce with tart (or sour) cherry juice to make a drizzle nudges this side dish into the speedy category.

Rainbow carrots are a feast for the eyes in this healthy and easy side dish, although any colors will be just as tasty. If you like, save some of the carrot greens for garnish.

Tender vegetables soak up this tangy marinade and turn delicately smoky and tender on a hot grill. These kebabs make a wonderful side dish with grilled meats or fish.

In this easy and healthy side dish recipe, broccolini turns vivid green and gets sweeter on the grill--delightful when drizzled with the juice of grilled lemons.

If you can find torpedo onions, try them in this healthy grilled recipe. These long, cylindrical purple onions, similar in flavor and texture to leeks, soften and caramelize to a sweet finish on the grill. You can find them at farmers' markets in spring or fall. Any spring onion or even 1-inch-thick slices of sweet onion make a good substitute.

Try this fun honey-mustard zucchini-wrapped corn on the cob side dish at your next barbeque.

This recipe for grilled vegetables with romesco sauce is perfect for summer entertaining. You can make the spicy sauce ahead of time and grill the eggplant, leeks and bell pepper as your guests are arriving. Too chilly to grill? The vegetables can also be cooked in the oven.

This healthy eggplant appetizer recipe pairs grilled eggplant slices with smoky eggplant dip. Serve with garlic-rubbed grilled bread.

Lightly charring the broccoli then finishing over indirect heat allows the stems to get tender without becoming too burnt. Source: EatingWell Magazine, May 2020

This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess. Source: EatingWell Magazine, May 2020

Grilled zucchini is one of the great food joys of summer. In this easy recipe, the crunchy, bright breadcrumbs offset the sweet, soft zucchini in the most delightful way. Serve this healthy side with grilled chicken, fish or shrimp or as part of a vegetarian summer meal. This recipe is easily doubled or tripled if you have a bumper crop of zucchini. Source: EatingWell.com, April 2019

This lightning-fast side dish produces deliciously sweet Brussels sprouts, thanks to honey that caramelizes and crispy, salty bacon. They're so good your kids will even eat them! If the Brussels sprouts are hard to skewer, consider microwaving them a minute longer and then try skewering again. If you'd like to make this Brussels sprouts recipe vegetarian, simply omit the bacon. Source: EatingWell.com, October 2019

The naturally sweet and slightly acidic flavor of tomatoes is amplified in this grilling recipe, thanks to the addition of garlic and shallot. This is the perfect recipe to use up a bumper crop of tomatoes--just try to use tomatoes that still have some firmness to them; if they are too soft, it will be hard to turn them. You'll want to serve this dish immediately, but any leftovers can be pureed and turned into a super tasty, fresh pasta sauce. Source: EatingWell.com, October 2019

This grilled zucchini recipe is perfect for summertime bumper crops of zucchini. The tomato-mint relish would be great on all sorts of grilled vegetables. Source: EatingWell Magazine, June 2019

If Mexican street corn took a trip to Genoa, it might come back slathered in pesto butter like this grilled corn on the cob recipe. This Italian flair works because the flavors of basil and Parmesan have a natural affinity with corn. Source: EatingWell Magazine, July/August 2019

In this vegetable side dish, the Italian sauce agrodolce translates to sour ("agro") and sweet ("dolce"). Pro tip: It's as delicious on grilled summer vegetables as it is on bitter greens and roasted winter squash. Here, grilled eggplant acts like a sponge, soaking in that addictive sweet-sour sauce as it rests. No baby eggplant? No problem. Cut large eggplant into 1/4-inch-thick slices. Source: EatingWell Magazine, July/August 2018

Padrón peppers have a poblano-like flavor and can be as mild as a bell pepper or as fiery as a habanero (or anywhere in between). Serve the grilled peppers with other tapas, like cheese, salumi, olives and Marcona almonds. Source: EatingWell Magazine, July/August 2017

In this quick grilled vegetable side dish recipe, tart sumac lends a slightly fruity but sour flavor. Paired with the garlicky mayo, it's delicious served alongside grilled fish. If you can't find sumac, try using cumin or paprika instead. Source: EatingWell Magazine, July/August 2017

Enjoy the summer's vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day. Source: EatingWell Magazine, May/June 2017

Romaine lettuce takes on a nice charred, smoky flavor with a quick trip to the grill in this healthy wedge salad recipe. Avocado makes the dressing extra-creamy without any cream. Serve alongside grilled chicken or fish. Source: EatingWell Magazine, May/June 2016