Sides

Smoky grilled carrots are simply seasoned with salt, pepper and a sprinkle of smoked paprika.

This alternate method for grilling corn--leaving the husks on--helps protect the kernels from the heat of the grill.

Grilled corn on the cob is a common sight at street fairs in Mexico City, where it’s dipped in a mayonnaise mixture and sprinkled with cotija cheese.

Grilled leeks are a delectable side dish to an array of grilled meats and seafood. If the outer leaves become slightly charred, remove them just before serving. The inside layers will be moist and tender.

 A simple sprinkling of Parmesan cheese and cilantro is all it takes to turn plain potato wedges into party-worth fare.

The British like to sprinkle fries with malt vinegar. This recreates that taste.

This riff on a traditional Southern recipe is a wonderful way to showcase fresh corn.

Almost any spring and summer vegetable, from asparagus to zucchini, can be successfully and deliciously grilled. Here, however, is a particularly pleasing medley of eggplant, peppers, zucchini, and onion which, when brushed with good olive oil, then drizzled with balsamic vinegar and sprinkled with fresh herbs, become a sort of grilled ratatouille. It is hearty enough to be a main course, but also a wonderful side dish to simple grilled meats, poultry, and seafood.

Lightly grilling the vegetables keeps them crisp enough to serve as crudités. Asparagus and red bell peppers make a lively color combination, but you can use various seasonal vegetables, such as broccoli, summer squash, mushrooms and other bell peppers.

This recipe is an excellent choice when you are entertaining a group that includes both vegetarians and meat-eaters -- double the recipe and supplement the vegetables with grilled chicken or tuna. The ingredient list may look daunting, but the recipe is actually very easy to prepare, and the sauce can be made ahead.