Up your grilled summer-vegetable game with these easy flavour-boosting tips and tricks the whole family will love. Give your barbecued corn, eggplant, zucchini, asparagus, and more a makeover with pantry-staple flavour enhancers. You’ll be glad you did!
Wrap it in bacon
Yes, you can have your Bacon-Wrapped Barbecued Corn and eat it, too! Smoked paprika and fresh thyme up the ante on this flavourful favourite that gets a nuance of smoke thanks to the grill.
Grill your zucchini fries
For a fun riff on deep-fried zucchini sticks, slice zucchini into thick sticks. In a bowl, drizzle with olive oil and sprinkle with thyme leaves (fresh or dried) and garlic salt. Lightly grill, keeping zucchini fairly firm. Transfer back to bowl. Add a heaping spoonful or two of toasted breadcrumbs. Toss to coat and serve.
Stuff your mushrooms
This is a riff on a Spanish tapas classic that’s so tasty and easy to make, you’ll wonder why you’ve never made this before! Grilled Pesto-Filled Mushrooms is the side dish, starter, or canapé you never knew you were missing—until now.
Umami blast zucchini and peppers
Cut 1 cm thick diagonals of zucchini and peppers into thick wedges. Brush with a mixture of soy sauce, Worcestershire sauce, minced garlic, and olive oil; grill all over. Watch everyone clear their plates!
Grilled asparagus, three ways
For Sweet & Sticky Asparagus, grill asparagus and brush lightly with hoisin sauce (or your favourite sauce) near the end of grilling; sprinkle with sesame seeds or peanuts and serve. For a zesty take, pop our Asparagus Griller onto your BBQ and sprinkle with sesame seeds, grated cheese, and lemon juice, or drizzle our Compliments Caesar Dressing onto the asparagus for a fresh take.
Grilled eggplant, two ways
Using large globe eggplants (not the thinner Japanese variety), slice into ¼ in. (5 mm) thick rounds. Grill until soft and lightly charred, brushing with your fave herb-and-oil salad dressing. Remove from grill. Place a piece of herbed goat cheese or vegan cheese in centre of each round. Roll up and spear with wooden pick to secure.
Grill chunks of eggplant until lightly charred. Toss with thinly sliced red onions, walnuts, torn mint leaves, a squeeze of lemon, honey, salt, and pepper.
Grill your summer vegetable salad
Why not grill some components of your next fresh summer salad? Bring the flavours of the Mediterranean to your table with this Grilled Vegetable Salad recipe. Savoury feta, grilled sweet red peppers, eggplant, and zucchini get a balsamic vinaigrette dressing and a sprinkle of fresh mint over a bed of lettuces. Perfect for alfresco dining.
Grill up your potato salad
Place chunks of potatoes (or minis) in a foil pan. Add enough water to cover the bottom of the pan, then add a splash of olive oil. Cover with foil. Grill until potatoes are tender and water has almost evaporated. Stir in grainy mustard, butter, diced red onion, dill, salt, and pepper and serve.
Grilled spicy street corn
Grill corn on the cob and brush with butter or mayonnaise. Generously add your favourite spicy seasoning or hot sauce—and a crumble of feta, if you like—and dig in!