Grilled vegetables can be more than a side dish. 

By Kristin Donnelly
Updated May 23, 2017

Grilled vegetables can be more than a side dish. They can be the base of a meal. Here, eight different ways to use them.

1. Sandwiches
Make a vegetarian version of the Muffuletta, one of New Orleans’ iconic sandwiches. Or stuff them into halved baguettes with olive tapenade and goat cheese for the ideal picnic lunch.

For a hot sandwich, add vegetables to a grilled cheese that you actually make on the grill.

2. Salad
Toss your grilled vegetables with some raw ones and a fantastic dressing to make a larger salad. Serve with toasts.

3. Pasta and grain salad
Or, make that salad more substantial by adding pasta or whole grains.

Fredrika Stjärne

Orecchiette is an unexpected, but fun, pasta salad choice.

Fredrika Stjärne Fredrika Stjärne

4. Soup
Add the grilled veggies to a tomato-y chicken broth for a satisfying chilly night supper.

5. Tacos
Layer grilled veggies with tofu and smoky eggplant spread or another delicious sauce in tortillas for incredibly healthy tacos.

The smoky spread for these fantastic vegetarian tacos also makes a delicious dip.

TINA RUPP TINA RUPP

6. Burritos
And of course, make tacos’ more substantial cousin, the burrito, with grilled veggies and cheese, all rolled into a large tortilla.

7. Casserole
Make a lighter version of the classic eggplant Parmesan by grilling the eggplant first.

Sometimes things don't go as planned. When it's supposed to rain on Fourth of July, but the sun comes out or the party you were supposed to go to gets cancelled, you may have to throw together a last-minute barbecue. Luckily, that isn't so hard with these quick grilling recipes. These delicious recipes include juicy bacon burgers on brioche buns and a brilliant grilled eggplant Parmesan.
JOHN KERNICK

8. Pizza
Use grilled veggies as a topping for grilled or baked pizza. For a cheese-and-tomato-free pizza, use hummus as your spread.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016) and the blog Eat Better, Drink Better. She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

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