Serve up the perfect summer side with these takes on grilled vegetables.
Cost per serving: $1.60
Want your kids to eat more veggies? Your family will love the flavor of grilled eggplant zucchini, squash and mushrooms right off the grill. If you have any leftovers, serve them the next day in a cold pasta salad or as a part of a toasty vegetable sandwich.
See recipe: Citrus-Herb Grilled Vegetables
Cost per serving: 60¢
Leave a couple of inches of stalk on the end of each ear of corn to make a good handle. Pull off a piece of the husk and use it to tie up the rest decoratively, as shown.
See recipe: Oaxacan Grilled Corn
Cost per serving $1.01
Rather than serving sweet potatoes in halves or wedges, try these savory slices. A sprinkling of cilantro or parsley makes the dish special.
See recipe: Grilled Sweet Potatoes
For sweet potato wedges with a crunch, cut them into smaller pieces and leave on the grill until they're crispy on the outside but still slightly tender inside.
See Recipe: Grilled Sweet Potatoes with Chipotle Dip
To take this from a side salad to main dish, add some grilled chicken. For extra flavor make sure the outside gets a little charred.
See Recipe: Grilled Caesar Salad
The balsamic glaze for the eggplant can be prepared up to 1 week in advance, just keep it covered in the refrigerator. Add some crushed red pepper to the glaze if you'd like a spicy kick. Keep a close eye on the eggplant as it cooks, because the glaze burns easily.
See Recipe: Balsamic-Glazed Baby Eggplant