7 Best Fall Grilling Ideas To Try Out

Posted: October 13, 2021 2:41 pm

During the fall, it’s easy to get enamored with all of the delicious-looking pumpkin recipes flooding your newsfeed. But don’t forget about grilling! Fall is prime grilling season because you get to enjoy cold nights out on your deck while cooking up some great eats. Here are a few tasty ideas that’ll make you want to fire up the grill every night.

1. Grilled Cauliflower Steaks and Scallions With Sweet Miso Sauce

Grilling cauliflower makes it taste even better than roasting. The strong flavors of the sweet miso sauce are a perfect match with the smokiness of the grill, and scallions add an extra layer of flavor to this flavorful dish. It’s also low-carb, gluten-free, paleo-friendly, dairy-free, vegan, and most importantly, for any fall recipe – in season!

Ingredients
– 1 head cauliflower, cut into 4 thick “steaks” with stem and leaves removed (This recipe only uses the florets – set aside the remaining cauliflower to use in another dish.)
– 2 Tbsp olive oil, divided
– Salt and pepper to taste
– 3 Scallions, thinly sliced on a bias
– 1/4 cup white miso paste*
– 3 Tbsp grapeseed or vegetable oil
To garnish: 2 tsp sesame seeds and chopped scallion greens

Instructions
Preheat oven to 375°F. Arrange cauliflower steaks on a baking sheet and brush both sides with 1 tablespoon of olive oil. Season generously with salt and pepper. Flip the steaks and place them at an angle on the baking sheet. This will help them brown nicely while cooking. Bake for 20 minutes until browned and slightly softened. Flip halfway through to ensure even cooking.

In a small bowl, whisk together miso paste with 1 tablespoon grapeseed oil until combined. Transfer cauliflower to a platter or individual plates, spoon sauce over the top, and garnish with scallions and sesame seeds before serving.

2. Grilled Autumn Kale Salad with Pears & Grilled Bread

Here’s a fun twist on traditional kale salads – try grilling it! This salad pairs perfectly grilled autumn vegetables like kale, peas, onions, and carrots with crispy bread croutons made from halved pieces of crusty bread. Top it all off with a light vinaigrette and creamy goat cheese, and you’re sure to become a kale salad convert.

Ingredients

– 2 Bunches of kale, stems removed (about 8 cups)
– 1 medium red onion, halved
– 3 large carrots peeled, cut into 3 or 4 pieces each on the bias
– Salt & pepper to taste
For the Vinaigrette:
– 3 Tbsp sherry vinegar or white wine vinegar
– Juice of half lemon
– 1/4 cup olive oil
To serve: Fresh goat cheese (or gorgonzola), crumbled on top For the Grilled Bread:
– 6 Thick slices of crusty rustic bread, halved
– 1/4 cup olive oil

Instructions
Preheat oven to 375°F. Place kale in a large bowl and season generously with black pepper. Drizzle about half of the olive oil over the top along with the lemon juice. Use your hands to rub oil into the kale until it is lightly coated in oil and begins to wilt slightly (it will shrink considerably when cooked). Add onions, carrots, salt & pepper to bowl with kale. Toss together until combined well—heat grill pan or large skillet over medium-high heat for 5 minutes before cooking vegetables.

Make the grilled bread croutons while the pan heats up by adding the remaining olive oil to bread pieces in a small bowl. Make sure bread is coated on all sides. Evenly pour croutons onto a hot, preheated pan or grill and cook for about 2 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil – you can discard the paper towels after they have cooled.

After everything has cooked, transfer vegetables into a large bowl or platter and drizzle with vinaigrette. Top with goat cheese (or Gorgonzola) crumbles before serving.

3. Grilled Marinated Mushrooms & Plantains

Grilling plantains might sound strange at first, but this recipe is awesome! Slice the plantains like thick french fries and marinate them overnight in a mixture of spices along with grilled mushrooms to make this the perfect vegetarian side dish.

Ingredients
– 1 cup olive oil – 2 Tbsp garlic powder – 2 Tbsp onion powder – 2 Tsp cumin, preferably freshly ground – Salt & pepper to taste
– 8 ounces crimini or button mushrooms, sliced thin vertically
– 5 green plantains, peeled and cut into thick french fry shapes
For garnish: A handful of fresh parsley or cilantro leaves.

Instructions
Place all marinade ingredients in a large bowl and whisk together. Add plantain fries and mushrooms and coat well on all sides before transferring to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight (or at least 4 hours).

5. Grilled Autumn Vegetables & Spicy Harissa Couscous

Harissa is a delicious, spicy paste made from chili peppers and spices you’ll often find in North African cuisine. Spice up your fall grilling by marinating vegetables with this harissa paste before cooking them on the grill. It pairs perfectly with couscous to make a tasty vegetarian main course.

Ingredients
– 1/4 cup olive oil – 1/4 cup maple syrup or agave nectar – 2 Tbsp red wine vinegar
– 2 Tbsp Harissa paste
– 3 large carrots peeled, cut into 3 or 4 pieces each on the bias
– 1 medium red onion halved
– 1 Butternut squash peeled, seeds removed, and cut into 3 or 4 pieces
– Salt & pepper to taste
For the Spicy Harissa Couscous: – 2 Cups chicken broth or vegetable broth – 1 cup couscous – 2 Tbsp harissa paste – 2 Tbsp olive oil

Instructions
Whisk together all marinade ingredients in a large bowl before adding vegetables. Season generously with salt & pepper on all sides before transferring to a baking sheet lined with parchment paper. Marinate for 30 minutes to an hour.

Preheat grill over medium-high heat 5 minutes before cooking, so it’s hot when you add veggies. Grill each side of vegetables for about 3-4 minutes, turning occasionally.

For the couscous: Bring broth to a simmer and stir in couscous, harissa paste, and olive oil. Cover with plastic wrap and let sit for 5 minutes, then fluff with a fork.

6. Grilled Fall Slaw

Slaw is one of those side dishes that doesn’t require any cooking, so it’s perfect when you’re grilling other main courses – slice up some fresh vegetables and marinate them in your favorite dressing or spice mixture for easy addition to your dish! This grilled slaw recipe uses apple cider vinegar instead of mayo, so it packs a hint of sweetness along with savory flavors from the rest of the ingredients.

Ingredients
– 2 Carrots, peeled and thinly sliced on a bias
– 1/2 White onion, halved and thinly sliced
– 1/2 Green cabbage, cored and very thinly sliced
– 1 Apple peeled, seeds removed and diced into bite-sized pieces
– 3 Tbsp apple cider vinegar – 2 Tbsp olive oil – 2 Tsp Dijon mustard – Salt & pepper to taste

Instructions
Whisk together all marinade ingredients in a large bowl before adding vegetables. Season generously with salt & pepper on all sides before transferring to a baking sheet lined with parchment paper. Marinate for 30 minutes to an hour or up to overnight if you prefer. Preheat the grill over medium heat 5 minutes before cooking, so it’s hot when you add veggies. Grill each side of vegetables for about 3-4 minutes, turning occasionally.

7. Grilled Autumn Vinaigrette Potato Salad

Potato salad is one of those dishes that feels comforting when it’s served warm with the flavors of fall spices, dressing, and bacon! It also works perfectly as a side dish to your main course (like the rest of these recipes). Try this smoked paprika-infused recipe on your grill or even in your oven if you don’t have access to one.

Ingredients
– 8 large red potatoes – 4 Strips thick-cut bacon
– 2 Tbsp olive oil
For the vinaigrette: – 1/2 cup apple cider vinegar – 1/2 tsp Dijon mustard – 1/2 tsp salt
– 1 pinch of white pepper
– 2 Tbsp olive oil
– 3 Chopped scallions or chives

Instructions
Preheat the grill over medium heat. Place potatoes in a large saucepan and cover with cold water by an inch. Bring to a boil and simmer 15 minutes until tender but not falling apart, drain and place in the fridge until cool enough to handle. Dice cooled potatoes into bite-sized pieces and add to a large bowl. Cut bacon strips into small pieces and fry in a skillet over medium heat until crispy. Then add to the bowl of potatoes and the remaining ingredients for vinaigrette except for oil. Mix well before transferring the contents of the bowl onto a baking sheet covered in foil.

Whisk together vinegar, mustard, salt, and pepper in a small bowl, then slowly whisk in oil until emulsified. Drizzle vinaigrette over the potato salad and mix well before transferring to the grill. Grill at medium heat for 10 minutes with lid closed or until slightly crispy around edges. Transfer back to a large bowl if serving at home or onto individual plates, otherwise adding chopped chives on top when serving. Enjoy!

In conclusion, grilling vegetables is an easy way to add some great flavors into side dishes. These vegetarian recipes are perfect for serving along with your main course.