Sides, salads and pasta sauces get a dose of smoky flavor from cooking over an open fire



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Grill season tends to get carnivores’ mouths watering, but the grill is just as brilliant in bringing out smoky, caramelized flavors in vegetables. Looking for a quick side dish? Grill corn on the cob right in its husk and brush it with a cayenne-lime butter. Or pick your favorite method for grilling potatoes, whether you prefer crisp, seared "fries,"  moist, mustard-coated slices, or tender potato chunks cooked in foil with other vegetables.

Elizabeth Karmel gives grilled vegetables a star turn in her recipes for four grilled salads, including Grilled Hearts of Romaine with Blue Cheese Dressing, Charred Onion Salad with Prosciutto & Parmigiano, and a Chopped Vegetable & Couscous Salad.

Or turn those grilled vegetables into a savory pasta sauce, such as a Spaghetti with Grilled Eggplant, Tomato & Onion or Penne with Grilled Chicken, Portabellas & Scallions.

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