As warm weather settles in, the grill naturally finds its way back into the weekly dinner routine. Burgers, steak, and chicken are probably already on rotation, and there’s nothing wrong with the classics. But if you’re ready to move beyond the usual sides, it’s time to turn up the heat. Your grill can do far more than just handle the main course. With a little intention and the right ingredients, those accompaniments can bring just as much flavor – and maybe even steal the show.

Whether you prefer charcoal, gas, pellet grills, or the new darling of the backyard – the flat top – the same idea holds true ... the grill isn’t just for the main protein. A little heat and a bit of creativity can transform simple ingredients into memorable sides that round out the entire meal.

Potatoes, Done Right

Potatoes pair naturally with grilled meats, and with a little attention, they can easily be transformed into something just as delicious over the flame. My personal favorites are Yukon gold or red potatoes. Toss them a little with olive oil, salt, and pepper and you’re off to the races.

Sear them in a grill pan, roast them in heavy-duty foil over indirect heat, or crisp them up on the flat top. Once they’re golden and tender, finish with chopped rosemary and a little blue cheese. Candied walnuts are a delicious bonus. For something a little unexpected, toss them with balsamic dressing for a flavor-packed potato salad. And if you want crispy edges and creamy centers, try smashing them slightly before grilling. That little extra step makes a big difference.

From Garden to Grill

Your favorite garden vegetables are transformed by heat and fire. If you can grow it, you can grill it. Zucchini and yellow squash are especially good alongside grilled onions and peppers. Thread them onto skewers for easy kabobs, cook them in a grill pan, lay them straight on a flat top, or wrap them in foil with a drizzle of olive oil, garlic, and salt and let them cook gently over indirect heat. The result is simple and deeply flavorful. Serve them as they are, or take it one step further by adding fresh cherry tomatoes and toasted croutons for a warm, grilled take on panzanella. A drizzle of balsamic dressing is the perfect finishing touch, bringing brightness and balance to the smoky vegetables.

Corn, A Summer Staple

And then there’s corn – a true summer staple that never disappoints. It’s a family favorite at our house and always earns a spot on the grill. After shucking, rub each ear with softened butter and season to your liking. I love a simple mix of salt, pepper, and garlic, and tajín is a wonderful addition if you want something a little different. Wrap each cob individually in foil, place on the grill over medium heat, and turn about every five minutes for roughly 20 minutes.

Keep the corn wrapped until you’re ready to serve. Before serving, sprinkle with chopped cilantro and cotija cheese if desired. Simple, satisfying, and exactly what summer grilling should be.

Sweet Heat

Don’t forget that fruit loves the grill too. Peaches are especially beautiful once they start showing up at the market. Slice them in half, brush lightly with oil, and place cut-side down over medium heat. In just a few minutes, the natural sugars caramelize and the edges soften. Serve grilled peaches alongside burrata and prosciutto for a sweet and savory side. Slice them into salads with arugula and toasted pecans. Or top with a scoop of vanilla ice cream for an effortless dessert that feels just a little special. Pineapple and even strawberries can handle a quick kiss of heat as well. A drizzle of honey and fresh mint takes them over the top.

Yes, Even the Greens

Lastly, don’t forget the greens. If you haven’t tried grilled lettuce, it’s a game-changer for salad lovers. Baby heads of romaine are perfect – just the right size to serve two people. Cut them in half lengthwise and have your toppings ready before they hit the grill so you can assemble everything while they’re still warm. Lightly brush the grill with olive oil, then place the romaine cut-side down over medium heat for about 30 to 45 seconds. You’re looking for a hint of smoky flavor while keeping that crisp bite.

Go classic with blue cheese, tomato, and bacon, or top with blistered cherry tomatoes, shaved parmesan, and a drizzle of balsamic dressing. It’s a simple twist on a salad side, and one your guests will definitely remember.

Now that the weather is warm and the grill is calling, however you fire it up – weeknight dinners, neighborhood gatherings, or slow Sunday cookouts – let your sides shine just as brightly as the main dish. When the grill is hot and the table is full, a little creativity goes a long way. So turn up the heat ... and let it sizzle.