From Family Circle

Grilling the vegetables--onion, asparagus, sweet pepper, zucchini, and yellow squash--to fill these vegetarian fajitas makes them extra good. Refried beans and cheese add protein.

Grilled Vegetable Fajitas

From Family Circle

Brimming with a savory walnut and Parmesan cheese stuffing, these zucchini boats may be baked or grilled.

Nutty Stuffed Zucchini

From Better Homes and Gardens

Feel free to create multicolored skewers with the baby veggies of your choice. Grill them until slightly charred and tender.

Marinated Grilled Veggie Kabobs

From Midwest Living

Italian dressing leaves an herbed-vinegar coating on the onion, mushrooms, and squash in this side-dish recipe.

Grilled Squash and More

From Better Homes and Gardens

Mole is a flavorful Mexican sauce made with dried chiles and dark chocolate. The sauce is a perfect match for the grilled vegetables in this vegetarian dish.

Grilled Vegetable Tostadas with Quick Mole Sauce

From Diabetic Living

This recipe is a delicious way to use squash and fresh herbs from the garden or a local farmer's market.

Grilled Herbed Zucchini

From Family Circle

To show off the ham and cheese filling, slice roulades after grilling. The steak spirals, with the tomato relish and grilled zucchini, make an attractive entree.

Beef Roulades With Grilled Zucchini And Fresh Tomato Sauce

From Family Circle

With an impressive assortment of grilled vegetables, this side dish takes center stage. Romesco sauce, a blend of grilled tomatoes and ground almonds, provides a perfect accent.

Vegetables with Romesco Sauce

From Better Homes and Gardens

Call on the colors and flavors of summer for this grilled meal to serve indoors or out.

Grilled Chicken and Vegetable Salad

From Food & Wine

"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since the wine often has an herbal, grassy edge. She adds grilled zucchini and a smoked-paprika pesto to her grilled cheese sandwiches to enhance the toasty flavors.

Grilled Gruyere-and-Zucchini Sandwiches with Smoky Pesto

From Better Homes and Gardens

A focaccia spread with goat cheese and cream cheese is the base for this vegetable recipe. Grilled eggplant, zucchini, and red and orange sweet peppers, brushed with a balsamic vinegar mixture, colorfully top the pizza-like main dish.

Grilled Vegetables on Focaccia

From Vegetarian Times

This sandwich turns take-along food flaws--travel time, cramped packing quarters, moist ingredients--into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.

Mediterranean Pressed Picnic Sandwich

From Better Homes and Gardens

Create a tantalizing meal on a stick when you skewer and grill salmon and scallops--two favorites from the sea.

Salmon and Scallop Kabobs

From EatingWell

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

Tabbouleh with Grilled Vegetables

From Diabetic Living

Add these side dish kabobs to the grill when you're cooking your meat or chicken and dinner will be ready even faster.

Skewered Zucchini and Yellow Squash

From Better Homes and Gardens

Serve colorful kabobs of shrimp, red pepper, and zucchini brushed with lemon butter sauce for your next barbecue.

Lemony Scampi Kabobs

From Family Circle

Pungent blue cheese and beef complement each other. To achieve that great flavor combo, these steaks are briefly marinated in a blue cheese dressing before grilling.

Blue Cheese Steaks with Grilled Zucchini Salad

From Midwest Living

The seasoned butter perks up flavor of the vegetables in these grilled side-dish kabobs. For a main course, serve them with grilled meat, chicken, or fish.

Smokin' Hot Potato Kabobs with Rosemary-Chipotle Butter

From EatingWell

Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad.

Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

From Food & Wine

This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.

Grilled Vegetable Sandwiches

From National Pork Board

Italian Pork Kabobs with Summer Vegetables

From Atkins - Phase 3

This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Grilled Vegetable and Provolone Sandwiches

From EatingWell

We gave this classic Provencal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with polenta and a glass of Pinot Noir.

Grilled Chicken Ratatouille

From Diabetic Living

Kabobs are a fun, healthy, and flavorful way to grill seafood and vegetables. Perfect for a cookout or picnic.

Fiery Southwestern Seafood Skewers

From Diabetic Living

This vegetarian meal is wrapped up in a whole grain tortilla, then topped with a fresh cilantro pesto.

Grilled Vegetable Burrito