Summer sizzle: Side dishes and dessert from the grill

It’s a summer of global competition with the games in Paris and soccer tournaments in Europe and the Americas. I like to think there’s a friendly competition around the grill this time of year, too. Whose BBQ best-bites rank the highest at neighborhood gatherings and backyard parties? Will the winner be low-and-slow barbecued ribs? Perfectly juicy and sizzling steak? Spicy flash-grilled shrimp skewers? Many a backyard chef will be backing various grilled proteins. I’ll be teaming grilled fruits and vegetables. 

I’m drawn to grilling side dishes and desserts like crowds to Santa Cruz shoreline this time of year. With California produce hitting its peak, I love nothing more than a walk through a farmers’ market imagining what I can toss on my grill. I hope the recipes I share here persuade you to root for veggies and fruits on your grill this summer.  

Grilled avocado and corn salad with lime dressing 

If you aren’t already grilling avocado, boy, are you in for a treat. The grilling adds exciting color and the heat creates an even creamier texture. Grilled corn is beloved for good reason – the charring brings out an almost caramel quality to the kernels. In our house, we are huge fans of the flavors of corn and mint together. The smokiness of the avocado along with the sweetness of the corn and peppery arugula is a summer salad we can’t get enough of.  

2 avocados, pit removed and cut into 1/2 inch slices 

2 ears of fresh white or yellow sweet corn, husks removed 

2 cups washed and dried arugula 

1/4 cup crumbled Cotija cheese 

2-3 tablespoons roasted pepitas  

1/4 cup chopped fresh mint 

Olive oil 

 Lime dressing 

Juice of one lime 

1 garlic clove 

1/4 cup fresh cilantro 

1/4 cup olive oil 

1 teaspoon maple syrup 

1/4 teaspoon salt  

1/4 teaspoon black pepper 

Add all ingredients to a blender and blend until smooth. Adjust salt and pepper to taste. 

Brush or spray olive oil on corn and avocado slices. Place corn and avocado over direct heat on a clean grill. Watching avocado carefully and turning after a few minutes, remove when charred on both sides. The corn will take longer to cook. Turn corn every few minutes until all sides are browned. 

There are bowl salads and platter salads. This is a platter salad. To assemble, pour arugula onto a large platter. Once corn has cooled, use a serrated knife to cut kernels from cob (tip: doing this over a dishtowel keeps corn kernels from bouncing out all over kitchen counter). Scatter corn over the arugula. Place grilled avocado around the greens and corn. Then scatter with pepitas, cheese and mint. Dress and gently toss right before serving. 

Grilled baby potatoes with green onion and dill 

Who doesn’t love a perfectly roasted potato? I always make more than I think we’ll eat and find we finish them all. Crispy and creamy, these new potatoes roasted on the grill keep the kitchen cool and diners diving in for more. A sprinkling of green onions and dill (or your favorite fresh herbs) before serving adds summertime brightness to the comforting dish.  

2 pounds new or baby potatoes, washed and halved (no need to peel) 

2 sprigs fresh rosemary 

3 garlic cloves, whole and in peels 

1 teaspoon sea salt 

3 tablespoons olive oil 

Assembling the potato package on a baking sheet makes it easy to transport to the grill. First add halved potatoes to a bowl and toss with olive oil and salt. Spread a large piece of heavy-duty foil onto a baking sheet, and pour the potatoes on top. Lay the sprigs of rosemary on the potatoes and toss the garlic cloves evenly. Make a package by closing the foil off at the top.  

Bring the potatoes to the grill and, using the baking sheet, slide the package onto the grill. Cook for 15 minutes over medium high direct heat (375-400). Carefully open the foil, and turn potatoes over. Cook for five to 10 additional minutes, or until tender to the fork and browned.  

Using the baking sheet, transfer the package off of the grill. Careful of the hot foil, open the package and remove the rosemary sprigs and garlic cloves. Spoon the potatoes into a serving bowl and garnish with dill and green onions.  

Greek yogurt and mascarpone with grilled apricots

I think the first summer recipe I ever mastered was grilled honey, cardamom peaches over ice cream. Which is all to say, I’ve been a grilled stone-fruit fan from way back. The yogurt and mascarpone whipped together and slightly sweetened is equal parts light and indulgent, and the chopped pistachios add a textural delight. This is a dessert that perfectly rounds out a meal of bright and savory flavors.  

8 oz. mascarpone cheese 

1 cup plain Greek yogurt 

Zest of one lemon 

2 tablespoons powdered sugar 

1/4 teaspoon almond extract 

6 oz. fresh blackberries, washed and sliced in half lengthwise 

5-8 fresh apricots, washed, halved, pit removed 

Olive oil for grill 

2 tablespoons chopped, roasted, salted pistachios  

Add mascarpone, yogurt, lemon zest and powdered sugar to a medium sized mixing bowl. Whip together until smooth and slightly fluffy. Refrigerate until service. 

Brush olive oil onto grill, then heat to around 375 degrees. Add apricots directly onto grill and cook for 2-3 minutes, watching them the entire time. Turn once brown and grill for a minute more on the back side. Set aside until service.  

Spread mascarpone-yogurt mixture onto a small serving plate or tray. Nestle cooled apricots and halved blackberries into the creamy bed. Scatter pistachios over the top and serve immediately in small bowls, or particularly friendly diners can dig into the tray of goodness all together.