Turns out, you can grill anything -- even salad. In fact, crunchy little gems, romaine lettuce's miniature cousin, taste even better grilled than they do raw.

Ingredients
2 tablespoons finely chopped shallot
1 tablespoon balsamic vinegar
1 tablespoon Spanish sherry vinegar
6 tablespoons olive oil, plus some for brushing the lettuce
6 little gem lettuce heads, sliced in half from stem to stern
3 ounces crumbled feta cheese
1/4 teaspoon crushed red pepper flakes

Directions
In a small bowl combine the shallot and vinegars. Whisk in olive oil and season with salt and pepper to taste. Heat grill to medium, and lightly oil the grate. Brush the lettuce with a little olive oil and grill for one to two minutes on either side until lettuce is lightly charred. Plate lettuce cut-side up, drizzle with dressing, top with feta cheese and sprinkle with crushed red pepper flakes.

Image and recipe via somethingnewfordinner.com

Step aside, sirloin. There's a new "steak" in town, and what it lacks in meat, it makes up for in southwest-style flavor.

Ingredients
2 large heads cauliflower
1/4 cup olive oil
2 limes, zested and juice
2 cloves garlic, finely grated
1 teaspoon honey or agave syrup
2 tablespoons paprika
1 tablespoon chipotle powder
1 teaspoon salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve

Directions
Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, and then cut the cauliflower into 3 to 4-inch thick "steaks." Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle and salt.

Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.

Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional five minutes or until done to your desired texture. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.

Image and recipe via thekitchn.com

Baked potatoes and French fries may have to take a back seat this summer, because we know this grilled sweet potato recipe would be perfect alongside a hot dog or hamburger.

Ingredients
3 sweet potatoes
Kosher salt to taste
Freshly ground pepper to taste
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
1/4 cup chopped cilantro

Directions
Place the potatoes in a large pot of boiling water and cook until fork tender. Let them cool, and then slice each potato into eighths lengthwise. Preheat the grill to medium heat. Mix salt, lime zest and cayenne pepper in a bowl. Brush the potatoes with oil and season with salt and pepper. Place the potatoes on the grill and cook on all sides until golden brown and cooked-through (about three to four minutes on each side). Transfer to a plate or platter and sprinkle with lime-salt mixture and chopped cilantro.

Image and recipe via boysahoy.com

Bet ya can't say "pimento pepper poppers" three times fast. But even if this tongue-twister stumps you, you'll still probably be able to whip up this summer appetizer idea with ease.

Ingredients
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 jar (4 ounces) pimentos, drained
1 tablespoon minced fresh basil
Salt and pepper to taste
10 mini sweet peppers, cored, seeded and sliced in half lengthwise

Directions
Place cheeses, garlic, pimentos and basil in a large bowl. With an electric handheld mixer, beat on medium speed until smooth and creamy. Season with salt and pepper to taste. Fill halved sweet peppers with the filling. Grill poppers over medium-high heat on tin foil until peppers start to char and the filling is warm and melted, about five minutes.

Image and recipe via wholeandheavenlyoven.com

Elote, or Mexican street corn, is one of our favorite summer indulgences -- after all, who could say no to cream-and-cheese-smothered corn? Now you can enjoy the street food staple with less guilt, thanks to this slimmed down version, which substitutes protein-rich Greek yogurt for mayonnaise.

Ingredients
4 ears of fresh sweet corn (shucked)
2 tablespoons plain Greek yogurt
2 teaspoons light sour cream
3/4 cup shredded parmesan cheese
1 teaspoon chili powder
1 teaspoon Fiesta Lime Mrs. Dash (optional)
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt and pepper to taste
Light olive oil or olive oil spray

Directions
In a small bowl, mix together Greek yogurt and sour cream. Set aside. Mix together chili powder, Mrs. Dash (optional) and salt and pepper in another small bowl. Spray or brush each ear of corn lightly with olive oil. Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through. Take corn off of grill and brush with the Greek yogurt mixture. Sprinkle with the spice mixture, cheese and cilantro. Squeeze lime wedges over each piece of corn.

Image and recipe via thecookierookie.com