You go, grill! Add sizzle and smoke flavor to side dishes

When it comes to cookouts, it's usually all about the meat. But, while you've got a hot grill just sitting there, why not add a little sizzle to the side dishes, too?

"Seared food on the grill creates a crisp, flavorful exterior and a moist, wonderful interior, locking in flavor without adding fat," said Scott Loring, chef at Market Street Grill Cottonwood. The locally owned Gastronomy restaurants are known for seafood, but this is often accompanied by salsas and sauces made from grilled peppers, tomatoes, corn and mangoes. Grilled vegetables are served as an antipasti platter at Baci.

"Grilling really changes the flavor profile, and it's really easy to do at home," said Bill McArthur, chef at Market Street Grill, who demonstrated some of the possibilities last week: yellow squash, zucchini, red peppers, jalapenos, tomatoes, asparagus, peaches, apricots, mangoes and fresh pineapple.

Fire-roasting caramelizes the natural sugar in vegetables and fruit, giving them a sweeter, more intense flavor, according to Todd Gardiner, chef at Z'Tejas Southwestern Grill at The Gateway. The restaurant is introducing 10 new grilled items on its summer menu.

When he's at home, Gardiner also fires up the grill with friends David and Jill Bell of Bell Organic Farms, since the Bells bring over all types of produce to experiment with.

'We've pretty much grilled everything there is — zucchini, eggplant, baby carrots, whole ears of corn, tomatoes and summer squash, it's been on the grill," Gardiner said.

Most people wouldn't consider grilling lettuce, but Grilled Caesar Salad is served at Walt's Wharf in Seal Beach, Calif., and featured in Steve Raichlen's book, "BBQ USA." The romaine lettuce and croutons are passed over the fire long enough to singe the lettuce and impart a smoky aroma.

"If something tastes good baked, fried, sauteed, steamed or even raw, it probably tastes even better grilled," Raichlen writes.

Besides flavor, here are other advantages:

• Crimson tomatoes, golden pineapple or bright green asparagus add a shot of color to the browns and beiges of meat, poultry and seafood. "Stir-grill a cascade of colored bell peppers together," suggests the "Que Queens' Easy Grilling and Simple Smoking" cookbook. "Offer an assortment of russet, new, blue and sweet potatoes that are slivered, seasoned and grilled. Get the picture — in technicolor?"