Easy Side Dishes to Cook on a Griddle

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Main meals are great, but have you had an excellently prepared and presented side dish? There is just something about a side dish cooked on a griddle that can outshine a prize-winning steak! 

Cooking on a griddle! 

Grilled food creates flavor on an entirely new level. The subtle charred flavor elevates the hidden notes in food; the crisp textures are enough to make anyone drool. When it comes to side dishes cooked on a griddle, your guests will be clearing their plates for seconds! 

Cast iron griddles are an easy and quick way to make flavorsome meals with beautiful char marks. A griddle is one piece of equipment that every home cook should own. Try using a griddle to finish off any meals or even to cook your vegetables or shrimp.

Grilled Potato Salad With Garlic

This comforting and wholesome recipe is perfect for any cookout, Sunday lunch, or entirely on its own as a midweek snack. 

Ingredients:

• 2.5 lb baby potatoes, cut in half, skin on
• 1 tsp yellow mustard seeds 
• 1 large onion, thinly sliced 
• 2 -4 tbsp extra virgin olive oil
• 2 cloves of garlic minced 
• 1 tbsp crushed sea salt or Himalayan pink salt
• 2 scallions to garnish 

Dressing:

• 4 tbsp mayonnaise, thick and creamy variety 
• 2 tbsp wholegrain dijon mustard 
• 1 tsp honey 

Method:

Cut the potatoes in half, leaving the potato’s skin on—Parboil the baby potatoes in a large pot of salted water for 5 minutes. The potatoes shouldn’t be falling apart. Drain the water off and allow the baby potatoes to drain excess water off in a colander. In a mixing bowl, combine minced garlic, 2 tbsp olive oil, and 1/2 tbsp salt. Once the potatoes are cooled down, toss them in the olive oil mixture. In another mixing bowl or jug, combine the mayonnaise, mustard, and honey, mix well. 

On a preheated cast iron grill, place the potatoes down and allow them to charr and grill turn every 2 minutes. The grill should leave grill marks on the potatoes. 

In a skillet, heat 1 tbsp olive oil, place the thinly sliced onions into the skillet and allow to carmelize. Once the onions are dark browned and caramelized, add in the mustard seeds. Cook on medium heat until the seeds make popping sounds. 

Place the potatoes and onions in a large bowl. Pour over the dressing; add more mayonnaise or mustard if needed. Allow the potato salad to cool and place in the fridge. Salt to taste. Serve with chopped scallions.

Prosciutto-wrapped asparagus spears 

Ingredients:

• 1 lb asparagus spears 
• 3.5 oz sliced prosciutto 
• 2 tbsp olive oil 
• Parmesan, freshly grated 
• Lemon zest 
• Cracked black pepper

Method:

Heat your grill with the ridged side up. 

Rinse and dry the asparagus spears. Prepare them by snapping the tough ends off. 

Slice the prosciutto in half lengthwise. Tightly wrap each spear with a strip of Proscuitto. Add as much or as little. 

Drizzle olive oil, a crack of black pepper, and lemon zest on the spears. Place them onto the griddle at an angle so that the griddle marks are angled. Turn as needed to cook the spears evenly. Try to angle them for more aesthetically pleasing griddle marks. The asparagus will be ready when it is tender but firm; the prosciutto should be crisp. Serve and enjoy! 

If you are using smaller spears, you can wrap them in bundles of three spears. 

Tip: The tough ends of the asparagus can be used for other recipes such as risotto – so reserve them. 

Grilled mango and avocado salad w/ grilled corn 

Fresh, fruity, and vibrant this salad is a winner at any dinner! 

Ingredients:

• 2 ears of corn
• 4 medium firm mangoes 
• ¹/₄ cup balsamic vinegar 
• ¹/₄ cup olive oil  
• 1 tbsp chopped mint leaves 
• 2 medium avocados, peeled and cut into cubes
• 1 tbsp canola oil
• Salt and pepper to taste

Method:

Slice the mango into large segments. Brush the mangoes and corn on the cob with canola oil. Place on a pre-heated grill. Allow the corn to brown and turn, grill the whole corn thoroughly. Turn the mango slices over once they brown. Remove the mangoes and the corn from heat and allow to cool. Slice down the corn’s length with a sharp knife cutting the corn kernels off the cob. Cut the mangoes into ³/₄ inch cubes. 

In a mixing bowl, combine the Olive oil, balsamic vinegar, salt, and mint. Toss the mango cubes and corn into the dressing. Refrigerate the mixture until cooled, add the cubed avocados and serve cold! 

The golden rule

Seasoning! Remember to season your cast iron, and use seasoning sparingly on your food, as cooking on a griddle often has an entirely new flavor profile of its own! Try grilling vegetables before adding them to your recipes for extra flavor and texture!