11 Grilled Recipes That Belong at Every Backyard Barbecue

The grill does something to vegetables that no other cooking method replicates: it chars the edges, softens the inside, and adds a smokiness that makes even simple ingredients taste as if they came from a restaurant. These 11 recipes make the most of that. From grilled veggie kabobs and charred eggplant to a plant-based burger and a black bean burger that holds together on the grate, the spread covers everything a backyard barbecue needs. Three different corn builds give the table variety without repetition, and a homemade BBQ sauce at the end pulls the whole thing together.

Grilled Veggie Kabobs

Bell peppers, zucchini, mushrooms, and red onion threaded on skewers and cooked over direct heat until charred at the edges and tender through, Grilled Veggie Kabobs give vegetables a smoky depth that oven-roasting doesn’t replicate, and they cook in roughly the same time as most proteins on the grill. The skewer format makes them easy to serve at a large table without carving or portioning. A practical grilled side that works alongside either burger on this list or as a standalone plate when the grill needs to cover more than just mains.
Get the Recipe: Grilled Veggie Kabobs

Charred Grilled Peppers

Left whole or halved on the grill until the skin blisters and the flesh softens and sweetens from the heat, Charred Grilled Peppers need almost no active attention once they’re on the grate and can sit at room temperature after coming off without losing anything. The charring transforms their raw sharpness into something sweeter and smokier that works as a side, a topping for the burgers in this collection, or sliced over the halloumi salad for extra color and flavor. One of the lowest-effort recipes on the grill with one of the highest returns.
Get the Recipe: Charred Grilled Peppers

Grilled Eggplant

Cut into rounds or planks and cooked over medium-high heat until soft in the center with marked grill lines on both sides, Grilled Eggplant absorbs smoky flavor in a way few other vegetables do and needs very little beyond oil, salt, and heat to taste complete. It takes well to garlic, lemon, or fresh herbs added after cooking, which makes it easy to adapt to whatever else is on the spread. A versatile grilled side that works on its own, as part of a vegetable platter, or layered into a sandwich or wrap.
Get the Recipe: Grilled Eggplant

Charred Grilled Vegetables

A full mix of seasonal vegetables cooked directly over the grate until charred and tender, Charred Grilled Vegetables gives the table a generous spread of grilled produce that goes with every other dish in this collection. The high heat develops color and flavor faster than roasting, and the char adds a bitterness that balances the natural sweetness of the vegetables as they cook. A flexible grilled side that works as a platter centerpiece or a filling addition to any plate at the barbecue.
Get the Recipe: Charred Grilled Vegetables

Easy BBQ Sauce Recipe

A homemade BBQ sauce built from pantry staples that comes together in one saucepan and delivers more depth and balance than anything from a bottle, Easy BBQ Sauce Recipe is the condiment that goes with every grilled dish in this collection: brushed over the veggie kabobs, used as a dipping sauce for the corn, spread inside the burger builds, or drizzled over the charred vegetables. Making it from scratch takes under 20 minutes, and the result is richer and less sweet than most store-bought versions. The one recipe on this list that doesn’t go on the grill, but makes everything that does taste better.
Get the Recipe: Easy BBQ Sauce Recipe

Smoky Cajun Corn on the Cob

Corn on the cob coated in a smoky Cajun spice blend and grilled until the kernels char slightly and the seasoning crisps into the surface, Smoky Cajun Corn on the Cob brings heat and smokiness to the sweetness of fresh corn in a combination that works better than it has any right to. The Cajun seasoning builds a crust on the corn as it grills, which adds texture beyond what plain buttered corn delivers. A bold grilled side that holds its own next to the burgers and kabobs on this spread.
Get the Recipe: Smoky Cajun Corn on the Cob

Sweet and Spicy Chili Lime Corn

Corn on the cob grilled until charred and finished with a chili-lime seasoning that hits sweet, spicy, and tangy at the same time, Sweet and Spicy Chili Lime Corn takes the same base ingredient as the Cajun version and goes in a completely different direction with the seasoning. The lime cuts through the richness of the butter, and the chili builds heat that lingers without overwhelming. A grilled corn variation for the table members who want brightness and heat over straight smokiness.
Get the Recipe: Sweet and Spicy Chili Lime Corn

Plant-Based Copycat Impossible Burger

A plant-based patty built to replicate the texture and char of a beef burger, cooked on the grill until the outside develops a proper sear and the inside stays juicy, Plant-Based Copycat Impossible Burger delivers the backyard burger experience without any meat in the mix. The grill adds the same char and smokiness to a plant-based patty as it does to beef, which is what makes this version work where a pan-fried version falls short. A burger that holds its own at any barbecue table without announcing what it’s made of.
Get the Recipe: Plant-Based Copycat Impossible Burger

Black Bean Burger

A hearty patty made from mashed black beans, aromatics, and binders that holds together on the grill when chilled properly before cooking, Black Bean Burger develops a crisp exterior on the grate while staying dense and flavorful inside. The key is getting the patty cold enough before it hits the heat, so it doesn’t fall apart under the grill marks. A fulfilling burger build that costs almost nothing per serving and pairs well with the charred peppers and grilled vegetables from this collection as toppings.
Get the Recipe: Black Bean Burger

Sweet and Savory Pesto Corn

Corn on the cob grilled and finished with a spread of fresh pesto that melts into the hot kernels and coats each one in basil, garlic, and Parmesan, Sweet and Savory Pesto Corn is the mildest of the three corn variations and the one that works best alongside the halloumi salad and grilled vegetables for a more composed plate. The pesto adds richness and herbal freshness that the spiced versions don’t have. A grilled corn build for the table members who want something more savory and aromatic than heat-forward.
Get the Recipe: Sweet and Savory Pesto Corn

Beetroot and Halloumi Salad

Halloumi grilled until golden and firm alongside roasted beets and fresh greens with a simple dressing, Beetroot and Halloumi Salad is the composed salad that turns a barbecue spread into something more considered than burgers and sides alone. Halloumi holds its shape over direct heat without melting, which makes it one of the few cheeses that work directly on the grill as a protein anchor. A restaurant-quality salad that fits naturally at a backyard barbecue without competing with anything else on the table.
Get the Recipe: Beetroot and Halloumi Salad