3 Easy Grilled Appetizer Recipes for Your Next Cookout

3 delicious and easy grilled appetizer recipes

Please a crowd with these 3 delicious easy grilled appetizer recipes.

Firing up the grill is a spring and summer season prerogative. The best part about rolling out the grill is that it is never a singular affair – it’s a family, friends, and overall party-worthy occasion. But don’t just assume grilling is reserved to hefty slabs of meat – it is actually a great tool to prepping delicious appetizers that can make the rounds at your next cookout. The following 3 grilled appetizer recipes are easy to prep, even easier to cook, and a delight to the senses. Enjoy!

Note: most of these appetizer recipes can turn vegetarian or vegan with a simple modification, which is mentioned in their descriptions.

3 Easy Grilled Appetizer Recipes


1. Prosciutto Wrapped Asparagus

Makes 10 wraps


  • 20 asparagus spears
  • 10 slices prosciutto
  • Olive oil
  • Salt and pepper to taste
  • The juice of 1 lemon


Snap off the rough end of the asparagus spears where they naturally break when bent. Hold two asparagus spears side by side and wrap one slice of prosciutto around them, tying them together. Set aside on a plate. Repeat with the remaining spears. Gently brush the asparagus with olive oil and season with salt and pepper.

Grill the asparagus over direct medium heat for about 3-4 minutes on each side. Remove from the grill and squirt each with lemon juice.

Note: To make this recipe vegan, replace the prosciutto with thin slices of eggplant.


2. Grilled Tomato Crostini

Serves 8-12


  • 1 baguette
  • 1 garlic clove, halved
  • Large assortment of red and yellow tomatoes
  • Salt and pepper to taste
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • Handful of fresh basil, finely chopped


Cut the tomatoes in half and thread onto skewers, alternating colors. Brush with olive oil and season with salt and pepper. Grill them over medium heat (350 degrees Fahrenheit) with the lid closed for about 10 minutes, flipping them often.

While the tomatoes cook, slice the baguette into 8-10 thick pieces. Grill both sides of each slice for about one minute, or until charred. Remove from the grill and rub one side of each slice with the halved garlic clove. Once the tomatoes are ready, slide them off their skewers and onto the bread slices.

In a small bowl, whisk together the olive oil and vinegar and then pour the mixture evenly atop each crostini. Garnish with fresh basil. Serve!

Optional: top each crostini with grated parmesan for added depth.


3. Grilled Pepper Poppers

Makes 8 stuffed peppers


  • 8 jalapenos, halved and seeded
  • 12 ounces cream cheese
  • 8 ounces soft goat cheese
  • 8 ounces shredded white cheddar
  • 6 ears corn, shucked, grilled and kernels removed
  • 4 green onions, grilled and chopped
  • 1 teaspoon chili powder
  • Salt and pepper to taste


In a bowl, mix together the cream cheese, goat cheese, white cheddar, corn, green onions, chili powder, salt, and pepper.

Fill each jalapeno evenly with the creamy stuffing and place them, filling side up, on the grill over medium heat. Cook for about 6 minutes, or until the jalapeno is tender the filling is juicy!

Serve with a seasoning of chili powder and salt and pepper.

Note: For a vegan version of this appetizer, replace the cheese components with 3 cups of pureed white beans.

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Grilling Veggies, Prosciutto Wraps, Homemade Bruschetta, Stuffed Jalapeno Images from Shutterstock