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  4. 24 Grilling Side Dishes

24 Grilling Side Dishes

By Food & Wine
Updated August 02, 2018
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These terrific side dishes include cooling cucumber salad, crispy broccoli and smoky asparagus.
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Grilled Eggplant, Apricot and Tomato Salad


Credit: CON POULOS
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This simple summer salad from Portland, Oregon, chef Joshua McFadden perfectly showcases summer produce at its peak.

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Smashed Cucumber Salad with Butter Beans and Tarragon


Credit: Jennifer Causey
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Gently crushing the cucumbers for this salad releases their aroma and creates nooks and crannies for soaking up the dressing.

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Creamy Cucumber and Grilled Potato Salad

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“When I was a kid, my mom would marinate cucumbers, red onions and canned potatoes in jarred creamy Italian dressing,” says Jamie Bissonnette. “I’m not saying she was a great cook, but creamy Italian dressing is still my favorite. I make a version of it for this salad.”

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Thai Cucumber Salad with Peanuts

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In this refreshing salad, crisp cucumbers and aromatic cilantro are tossed with a tangy dressing made with lime juice, fish sauce and fiery Thai chiles.

  • Summer Grilling Guide

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Bacon and Tomato Salad

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Serve with crusty bread and extra hot sauce.

  • Summer Produce Guide

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Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco

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If you’ve never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously charred. Tossing the broccoli with a butter flavored with lime zest, honey and smoky chipotle Tabasco makes it luscious.

  • Video: Grilling Tips from Star Chefs

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Charro Beans

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"Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says Tim Love. Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.

  • Summer Grilling Guide

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Barley and Grilled-Vegetable Salad

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  • More Salads with Grains

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Green Bean-and-Roasted Red Pepper Salad

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Private chef Michael Emanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.

  • Grilled Vegetables

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Grilled Potato and Onion Salad with Blue Cheese and Bacon

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Jeri Ryan's favorite sandwich stuffing is a mix of crumbly cheese, crispy bacon and charred red onions. She likes the savory combination so much she's turned it into a salad with tender new potatoes. It's incredibly good as a side with grilled beef tenderloin or steak.

  • Summer Grilling Guide

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Charred Corn Salad with Mint, Parsley and Cilantro

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Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle Eastern food.

  • Outdoor Party Ideas

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Grilled Eggplant Salad with Walnuts

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Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor.

  • Appetizer Recipes

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Watermelon Salad with Feta and Mint

Credit: Tom Hopkins
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Although Jacques Pépin cuts a small, seedless watermelon into rounds with a melon baller (adding the trimmings to the salad, too, so as not to waste them), you can also chop the watermelon into cubes.

  • Summer Produce Guide

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Grill-Roasted Bacon-and-Scallion Corn Muffins

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When baking these bacon-and-scallion-flecked corn muffins—a great accompaniment to all kinds of barbecue—Nick Fauchald prefers the grill to a conventional oven for two reasons: The muffins absorb some of the grill’s great smoky flavors, and he can spend that much more time outside.

  • Summer Grilling

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Grilled Fava Bean Pods with Chile and Lemon

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Chef Nate Appleman quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it’s also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.

  • Grilling Tips from Star Chefs

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Potato Salad with Hummus-Yogurt Dressing

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Two Middle Eastern staples make one great dressing.

  • Classic All-American Recipes

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Tomato Salad with Pickled Walnuts and Blue Cheese

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Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing candied walnuts with a little vinegar. (Alternatively, use British pickled walnuts, available at some specialty food stores.) “The blue cheese and the celery give this dish a little ‘adultness,’” he says.

  • Guide to Vegetable Recipes

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Grilled Corn on the Cob with Roasted Garlic and Herbs

Credit: KANA OKADA
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“Butter is not the villain it once was,” says Michel Nischan, who adds a little bit to roasted garlic to create a rich, creamy spread for corn on the cob.

  • How to Shuck Corn

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Smoky Glazed Asparagus

Credit: Courtesy of Quentin Bacon
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Chef Nate Appleman swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.

  • Summer Party Recipes

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Adler & Fertig's Knife and Fork Grilled Vegetable Salad

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Steam helps loosen a pepper's charred skin from its flesh. To create steam, place the hot pepper in a bowl and cover with plastic wrap, or place in it a plastic bag and seal, then let sit for 5 minutes and remove. The skin should slip right off.

More Tasty Salads

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Rösti Potatoes

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Rösti potatoes are Swiss-style shredded potatoes shaped into cakes. Francis Mallmann's directions for making them are very precise: Once the cakes touch the hot griddle, cook them very slowly and don't touch—except to flip them over—until they're done. That's the only way to get a sensational crust.

  • Grilling Tips from Star Chefs

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Grill-Baked Potatoes with Chive Butter

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These supereasy, indulgent potatoes are based on a recipe Brooklyn butcher Tom Mylan found in a South Dakota centennial cookbook. They're layered with pats of chive and sour cream butter, then wrapped in foil and grilled until soft and delicious.

  • F&W's Summer Grilling Guide

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Corn on the Cob with Curry Mayonnaise and Chile Salt

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For his Asian take on elote, the grilled corn on the cob sold on the streets of Mexico, Bill Kim seasons mayonnaise with a spicy and tangy mix of lime juice, curry powder and chile paste. In place of the cheese that’s commonly sprinkled on top, he dusts the corn with a mix of lime zest, lemon zest, chile and salt.

  • Grilled Corn

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Peach-and-Fennel Slaw

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This sweet and crunchy salad with lots of immune-boosting vitamin C is delicious with grilled pork or in a pulled-pork sandwich. To wilt the fennel slightly, Michel Nischan briefly marinates it in vinegar and salt before tossing it with firm, ripe peaches.

  • Make-Ahead Salads

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1 of 24 Grilled Eggplant, Apricot and Tomato Salad

2 of 24 Smashed Cucumber Salad with Butter Beans and Tarragon

3 of 24 Creamy Cucumber and Grilled Potato Salad
4 of 24 Thai Cucumber Salad with Peanuts
5 of 24 Bacon and Tomato Salad
6 of 24 Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco
7 of 24 Charro Beans
8 of 24 Barley and Grilled-Vegetable Salad
9 of 24 Green Bean-and-Roasted Red Pepper Salad
10 of 24 Grilled Potato and Onion Salad with Blue Cheese and Bacon
11 of 24 Charred Corn Salad with Mint, Parsley and Cilantro
12 of 24 Grilled Eggplant Salad with Walnuts
13 of 24 Watermelon Salad with Feta and Mint
14 of 24 Grill-Roasted Bacon-and-Scallion Corn Muffins
15 of 24 Grilled Fava Bean Pods with Chile and Lemon
16 of 24 Potato Salad with Hummus-Yogurt Dressing
17 of 24 Tomato Salad with Pickled Walnuts and Blue Cheese
18 of 24 Grilled Corn on the Cob with Roasted Garlic and Herbs
19 of 24 Smoky Glazed Asparagus
20 of 24 Adler & Fertig's Knife and Fork Grilled Vegetable Salad
21 of 24 Rösti Potatoes
22 of 24 Grill-Baked Potatoes with Chive Butter
23 of 24 Corn on the Cob with Curry Mayonnaise and Chile Salt
24 of 24 Peach-and-Fennel Slaw

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24 Grilling Side Dishes
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