Best Late Spring Grilling Recipes to Try This Memorial Day Weekend 2026
Late spring grilling recipes take advantage of the season’s fresh produce like asparagus, early corn, and tender herbs while the weather is perfect for outdoor cooking. Memorial Day weekend marks the unofficial start of grilling season, making it the ideal time to fire up the grill with seasonal ingredients at their peak flavor.
Ingredients
- Asparagus spears
- Spring onions
- Early bell peppers
- Young corn on the cob
- Fresh spring herbs (thyme, rosemary, oregano)
- Chicken thighs
- Beef burger patties
- Zucchini
- Cherry tomatoes
- Mushrooms
- Baby potatoes
- Olive oil for grates and vegetables
- Herb butter for corn
Instructions
- Heat the grill to medium-high and lightly oil both the grates and the vegetables to prevent sticking.
- Cut vegetables into uniform sizes so they cook evenly, and avoid overcrowding the grill surface.
- Parboil denser vegetables like baby potatoes for 5-7 minutes before grilling so they cook through.
- Start with the longest-cooking items first, such as chicken thighs or dense vegetables, placing them in the hottest zone of the grill.
- Grill dense vegetables like bell peppers and onions for about 12-15 minutes total, turning occasionally.
- Add quicker-cooking vegetables like asparagus in stages, grilling for 6-8 minutes until tender and lightly caramelized.
- Soak young corn if needed, then grill and brush with herb butter until lightly charred.
- Keep vegetables and meats on separate areas of the grill to prevent cross-contamination.
- Use a meat thermometer to confirm proteins reach a safe internal temperature, and judge vegetables by tenderness and light charring.
Cook’s Notes
Parboiling denser vegetables like baby potatoes for 5-7 minutes before grilling helps ensure they cook through without burning on the outside. Use a meat thermometer for proteins and judge vegetables by tenderness and light charring rather than a fixed time, since grill heat can vary.
Ingredient Swaps
Zucchini, cherry tomatoes, and mushrooms make an easy swap for asparagus in vegetable skewers, and spring onions can stand in for bell peppers if you want a milder flavor. Chicken thighs can be swapped for beef burger patties or a firm fish for a lighter option.
Serving Suggestions
Pair herb-marinated chicken thighs or burgers with a side of grilled asparagus or a mixed vegetable skewer for a balanced plate. Grilled corn on the cob brushed with herb butter makes a simple, crowd-pleasing side for any Memorial Day spread.
Storage & Reheating
Store leftover grilled meats and vegetables separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven to help retain texture, as microwaving can make grilled vegetables soggy.
Common Questions
What vegetables grill best in late spring?
Asparagus, spring onions, and early bell peppers are top choices because they’re in season and develop great flavor on the grill. They cook quickly and pair well with both meat and fish dishes.
How do you prepare perfect grilled spring vegetables?
Start with medium-high heat and lightly oil both the grill grates and the vegetables to prevent sticking, cutting everything into uniform pieces for even cooking. Denser vegetables like baby potatoes benefit from parboiling for 5-7 minutes before they hit the grill.
How do you time multiple dishes on the grill?
Begin with the longest-cooking items, like whole chicken pieces or dense vegetables, then add quicker-cooking foods in stages. Creating different heat zones on the grill makes it easier to manage several dishes at once without overcooking the delicate ones.
