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(175)
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The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.
4.0
(4)
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Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.
5.0
(4.83)
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A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.
4.0
(3.92)
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Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.
4.0
(4.08)
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A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
4.0
(4.2)
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They're the perfect sides and mains for summer.
Easy
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Everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat)—but make it smoky, charred, and grilled.
5.0
(4.91)
Vegan
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This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.
4.0
(4.06)
Easy
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.
4.5
(4.47)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor
3.5
(3.45)
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The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.
5.0
(5)
Vegan
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Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?
4.4
(4.42)
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Easy
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You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.
5.0
(4.93)
Easy
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Don’t skip the banana peppers! They provide a vinegary and spicy finish to this chicken recipe from Commander's Palace in New Orleans.
5.0
(5)
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Easy
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This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons.
1.3
(1.33)
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Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.
4.0
(4.1)
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The tangy-spicy yogurt sauce here means no more boring carrots.
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Chefs request the recipes of their most memorable meals
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