14 Must-Grill Fruits And Veggies Along With 5 Wildcards You Haven’t Tried
Grilling season isn’t just about steaks and burgers; it’s a whole flavor festival waiting to happen with fruits and veggies that caramelize, char, and sizzle into something magical.
Sure, classics like corn and peppers get their time to shine, but why stop there? Toss in a few unexpected wildcards and you’re on track to become the backyard chef everyone talks about.
Get ready to fire up your grill and discover a juicy, smoky side of produce you never knew you craved.
1. Corn on the Cob
Nothing says summer like charred corn on the cob, those perfect little kernels popping with sweet juice as you bite down. Leave the husks on for a natural handle and built-in steaming packet.
The natural sugars caramelize beautifully over flames, creating an irresistible smoky-sweet flavor that needs little more than a brush of butter and sprinkle of salt.
For an upgrade, try Mexican street corn style with lime, chili powder, and cotija cheese.
2. Zucchini Planks
Summer’s most prolific garden vegetable transforms into something magical with just a few minutes on the grill. Cut lengthwise into planks rather than rounds – they’re easier to flip and won’t fall through the grates.
Brushed with olive oil and sprinkled with herbs, zucchini develops gorgeous grill marks and a tender-crisp texture that boring steamed versions can’t touch.
The mild flavor makes it perfect for soaking up marinades or serving alongside bold dips.
3. Bell Peppers of Every Color
Mother Nature’s edible rainbow becomes even more vibrant after kissing hot grill grates.
Red, yellow, orange, and green peppers each bring their own sweetness level to the party, with red being sweetest and green most crisp.
The skin blisters and blackens while the flesh inside softens to silky perfection. Leave them whole with just the top and seeds removed, or cut into large flat pieces.
Either way, they’ll collapse into sweet, smoky flavor bombs that elevate sandwiches, salads, or antipasto platters.
4. Pineapple Rings
Skeptical about grilled fruit? Pineapple will make you a believer with its mind-blowing transformation. The heat caramelizes the natural sugars, creating an almost dessert-like sweetness with a savory edge.
Cut into rings or spears, just a few minutes per side creates those gorgeous grill marks while intensifying the tropical flavor.
The juicy result pairs brilliantly with savory meats like ham or pork, makes an incredible burger topping, or stands alone as a healthier dessert option with a scoop of vanilla ice cream.
5. Asparagus Spears
Fancy restaurants charge top dollar for grilled asparagus, but you can easily recreate this elegant side at home.
The slender stalks cook quickly, developing a gorgeous char while maintaining that perfect tender-crisp bite.
Place spears perpendicular to grates or use a grill basket to prevent any sacrificial spears from falling through.
A light coating of olive oil, salt, and pepper is all you need, though a squeeze of lemon or sprinkle of parmesan takes them to new heights. Those slightly charred tips? Pure flavor gold.
6. Portobello Mushroom Caps
These meaty mushroom caps might just convince a carnivore to go vegetarian for a meal. Their robust umami flavor intensifies over flames, creating a satisfying main dish that holds its own against any burger.
Brush with balsamic vinegar and olive oil before grilling gill-side up first, then flip to let the juices collect in the cap.
The resulting texture is surprisingly meaty, making portobellos perfect as burger substitutes, sandwich fillers, or elegant side dishes. Pro tip: remove the stems first for even cooking.
7. Eggplant Slabs
Often overlooked in American cooking, eggplant becomes downright addictive when grilled. The flesh transforms from spongy to silky while the slight bitter edge mellows into smoky sweetness.
Cut into thick rounds or lengthwise slabs, and don’t skip the pre-salting step – it draws out moisture for better browning.
A Mediterranean-inspired olive oil, garlic and herb marinade complements the natural flavor perfectly.
The creamy interior and slightly charred exterior make grilled eggplant ideal for layering into sandwiches or serving as a substantial side.
8. Onion Wedges
Raw onions make you cry, but grilled onions might make you weep with joy. The fierce heat tames their sharp bite, transforming them into caramelized, sweet morsels with complex flavor.
Cut into thick wedges with the root end intact to hold layers together, then brush with oil before placing on the grill.
The outer layers char beautifully while inner layers soften to jammy perfection. Red onions develop gorgeous color, while yellow ones become incredibly sweet.
They’ll elevate burgers, steaks, or even stand alone as a surprisingly delicious side.
9. Tomato Halves
Summer’s ripest tomatoes become even more spectacular after a brief stint on the grill.
The intense heat concentrates their natural sweetness while adding a subtle smoky dimension that transforms ordinary into extraordinary.
Halve them crosswise, brush with olive oil, and place cut-side down for just a minute or two.
The skin will blister slightly while the interior warms and intensifies in flavor. Firm varieties like Roma work best, but even juicy beefsteaks can be grilled briefly.
They’re perfect for bruschetta, pasta, or simply drizzled with good balsamic vinegar.
10. Peach Halves
Mother Nature’s perfect summer dessert gets even better with a little heat.
Perfectly ripe peaches develop an intensified sweetness on the grill, with their natural sugars caramelizing into something almost candy-like.
Cut in half and remove the pit, then place cut-side down on clean grates. No need to peel! The skin helps them hold shape while grilling.
In just minutes, they’ll develop gorgeous grill marks and a warm, juicy interior. Serve with vanilla ice cream for an effortless dessert, or alongside grilled pork for a savory-sweet combination.
11. Avocado Quarters
Grilled avocado? Absolutely! This unexpected treatment transforms the creamy fruit into something warm and buttery with a subtle smoky edge.
The contrast between the cool interior and warm, charred exterior creates a delightful temperature play.
Cut a firm-ripe avocado into quarters (halves work too), remove the pit, brush with lime juice and oil, then place cut-side down for just 2-3 minutes.
The flesh warms while developing light grill marks, intensifying that buttery flavor. Fill the cavity with salsa, shrimp salad, or simply drizzle with hot sauce for a unique appetizer.
12. Jalapeño Poppers
Kick your appetizer game up several notches with these grilled flavor bombs. The grill adds smoky depth to the peppers while mellowing their heat just enough to let other flavors shine through.
Halve jalapeños lengthwise, scoop out seeds (leave some for extra heat if desired), then fill with cream cheese mixed with shredded cheddar and spices.
Wrap each with a half slice of bacon if you’re feeling indulgent. The peppers soften while the filling gets melty and the tops char slightly, creating the perfect hand-held bite that’ll disappear from the plate in seconds.
13. Watermelon Triangles
Grilled watermelon might sound bizarre, but prepare for a mind-blowing flavor transformation.
The heat caramelizes the sugars while evaporating some moisture, creating an intensely sweet yet surprisingly savory experience.
Cut into thick triangular slabs with rind intact for easy handling. A quick 2-3 minutes per side creates those beautiful grill marks without turning it to mush.
The result? A warm exterior with a still-cool center and concentrated watermelon flavor. Sprinkle with sea salt and chili powder for a sweet-savory-spicy combo that’ll revolutionize your summer cookouts.
14. Sweet Potato Rounds
Forget the oven – grilled sweet potatoes develop an incredible caramelized exterior that ordinary roasting can’t match.
Their natural sugars intensify over flames, creating a complex sweet-savory flavor with hints of smoke.
Slice into ½-inch rounds, parboil briefly for even cooking, then pat dry before brushing with oil and grilling. The outside gets beautifully marked while the interior becomes tender and sweet.
Try them with a sprinkle of cinnamon and brown sugar for a healthier dessert option, or go savory with chili powder and lime for a substantial side dish.
15. Romaine Hearts
Your Caesar salad enters a whole new dimension when the lettuce hits the grill.
This wildcard transforms humble romaine into a smoky, slightly wilted base that maintains surprising crunch while developing complex flavor.
Halve romaine hearts lengthwise, keeping the core intact to hold leaves together. A quick brush of olive oil and 1-2 minutes per side is all it takes – you want char marks but not completely wilted leaves.
The slight bitterness of the charred edges contrasts beautifully with creamy dressings. Top with shaved parmesan and croutons for an elevated Caesar experience.
16. Cantaloupe Wedges
This unexpected grilling candidate will revolutionize your fruit platter game.
The heat concentrates cantaloupe’s delicate sweetness while adding complex smoky notes that perfectly complement its floral aroma.
Cut into thick wedges with rind on for easy handling, then grill quickly over medium-high heat until grill marks appear. The flesh warms and caramelizes slightly without becoming mushy.
Wrap with prosciutto for a sophisticated appetizer, drizzle with honey and mint for dessert, or add to a summer salad with arugula and feta for a refreshing main course.
17. Fresh Figs
These ancient fruits might be the ultimate grilling wildcard – their natural honey-like sweetness intensifies dramatically over flames.
The jammy interior becomes even more luscious while the exterior caramelizes to perfection. Halve vertically and place cut-side down for just a minute or two until grill marks appear.
The slight char contrasts beautifully with the pink interior. Serve with a dollop of mascarpone and honey drizzle for a sophisticated dessert, or pair with grilled meats and arugula for a sweet-savory salad that’ll impress even the pickiest dinner guests.
18. Radicchio Quarters
This purple-hued Italian chicory might be the most surprising grill transformation of all.
The intense heat tames radicchio’s notorious bitterness, replacing it with a mellow, almost sweet smokiness that converts even veggie skeptics.
Quarter lengthwise through the core to keep leaves intact, brush with olive oil, and grill until edges char and leaves soften slightly.
The beautiful purple color intensifies while the leaves develop a tender-crisp texture.
Drizzle with balsamic glaze and shaved parmesan for an elegant side, or roughly chop for adding complex flavor to pasta dishes and grain bowls.
19. Grapefruit Halves
Grapefruit’s natural tartness undergoes a remarkable transformation on the grill.
The heat caramelizes the natural sugars while mellowing the acidity, creating a warm citrus experience that’s both refreshing and comforting.
Halve crosswise, sprinkle cut sides with a little brown sugar or honey, then place cut-side down until grill marks appear.
The fruit warms through while developing a subtle smokiness that balances perfectly with its natural tang.
Serve warm with a dollop of Greek yogurt for breakfast, or add to cocktails for a sophisticated smoky-sweet element.