Delicious Ideas for Grilled Veggies

A favorite summer side dish -- grilled corn -- is dressed up with a salsa featuring three kinds of fresh tomatoes, basil, and tangy feta cheese.

A mixture of melted butter, chile powder, lime salt, and fresh lime juice jazzes up this summer staple.

A sprinkling of fresh bread crumbs adds crunch and flavor to tender grilled vegetables. Serve warm from the grill or at room temperature.

A simple mix of grilled vegetables is great for so many things -- rounding out a meal, tossing with pasta, as a starter, the list goes on and on.

Corn, spinach, cherry tomatoes, and fresh oregano make this Grilled Corn Salad a warm-weather delight.

Grilling the sweet peppers, eggplant, and zucchini for this colorful salad will give them a rich smoky flavor. The garlic dressing gives it zip. By doing the grilling ahead, and storing the savory dressing in the refrigerator, this flavor-filled dish is done in the time it takes to simmer pasta.

Grilled, marinated corn and tomatoes top fresh spinach and add a delightful crunch and smoky flavor to a summer salad.

Grilling the sweet peppers for this Grilled Red Onion and Corn Salad with Roasted Red Pepper Vinaigrette gives the vinaigrette a tantalizing smoky flavor.

What's not to love about these grilled warm tomato slices dripping with melted cheese?

Try this simple sandwich of grilled, smoky eggplant, sweet peppers, and goat cheese. It's a feast for both eyes and mouth.

This grilled homemade potato chip recipe makes a great alternative to purchased potato chips. For the crispiest chips possible, use Idaho russets, which have a lower water content than most other potatoes.

A meatless main dish, this recipe has the tantalizing flavors of grilled vegetables mixed with the exotic notes of Asian chili paste, turmeric, and mint.

This eggplant, zucchini, and fennel dish is a whole meal when spooned over grilled polenta slices. For a meatier supper, grill some Italian sausages along with the vegetables.

Fresh tomatoes, oregano, and lemon perk up the dramatically presented pasta on a grilled portobello mushroom cap. The gills on the underside of the portobello mushroom caps can discolor the other ingredients in these Portobello Pasta Bowls -- that's why they should be scraped away with a teaspoon.

This sunny-colored saffron rice dish is bursting with flavor from grilled bell peppers, eggplant, zucchini, and is topped with chevre.

These grilled green beans are simple and delicious -- just toss the packet of beans on the grill, then serve them with lemon-flavored olive oil and garlic.

Set out this big colorful platter of vegetables alongside the garlic-rich aioli dip and some crusty country bread for a delicious starter or side.

Quinoa, a tiny grain from South America, teams up with barley, tofu, and summer vegetables to make this salad-meal. A culinary chameleon, tofu picks up the flavors of the ingredients surrounding it. In this case, the tofu will absorb the flavors of the salad dressing as it marinates.

This grilled corn recipe is marinated in Italian dressing with tomato wedges, then topped with a sweet and spicy chili-avocado butter for a spectacular side dish.

This intensely flavored side dish of broccoli and olives makes a great partner for any grilled or broiled meat or poultry -- or toss it with hot cooked pasta for a vegetarian entree.

Citrus butter enlivened with cilantro brings grilled corn to new taste heights. Use cotton string to secure the husks around the corn; synthetic string can melt in the heat.

You'll find out how special fresh, simple ingredients can be when you try these baby potatoes on rosemary skewers.