6. Rosemary & Garlic Grilled Potato Wedges with Sea Salt
Potato wedges belong on the grill. These stay in their skins, soak up a rosemary and garlic marinade and get grill marks deep enough to make a fry jealous. A sprinkle of coarse sea salt at the end is all they need. They’re a sturdy side that works with steak, chicken or burgers, and they cook right alongside the main so nobody has to stand at the stove. Make more than you think you need.
7. Grilled Shrimp & Peaches on Crostini
This little appetizer looks like it came from a wine bar. Baguette slices and shrimp go on the grill, and so do the peach slices. Burrata gets whipped with lemon juice and zest in the food processor for about 20 to 30 seconds until it turns fluffy. Spread that on the toasts, top with a shrimp, a slice of peach and chopped basil, and it’s ready in about 20 minutes. Fancy party food with almost no effort.
8. Grilled Peas in the Pod
Here’s a side you’ve probably never thought to grill. Toss English peas, still in the pod, with olive oil, salt and pepper, then put them on a very hot grill until they blister. Finish with flaky sea salt. It takes about 10 minutes. Eat them like edamame: pull the pod through your teeth and leave the shell behind. It’s messy, it’s fun and it makes a great conversation starter at a cookout.
9. Grilled Grits Patties
Grits on the grill? Absolutely. These patties come off crisp and golden on the outside with strong grill marks, and they stay creamy in the middle. The photo shows them served with sweet corn kernels and a jalapeno alongside, a hint at the Southern flavor going on. They make a fun side for grilled shrimp or pork, and a clever way to get that Southern favorite onto the BBQ menu.
10. Grilled Romaine Salad with Creamy Anchovy Dressing
A quick turn on the grill gives romaine a smoky, slightly wilted edge while the center stays crisp. It’s a surprising upgrade from the usual side salad. Here the charred hearts get a creamy anchovy dressing, salty and rich in the best Caesar-ish way, plus a shower of fresh herbs and a crunchy topping. Grill the lettuce cut side down and keep it brief. You want char on the outside, not a soggy salad.
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