Grilling slices of zucchini or asparagus spears is pretty straightforward, but grilling greens takes a bit more finesse. The key is to use hearty varieties and cut it into big wedges with the core still attached. That way, they don't fall apart on the grill and you still have some crispy crunch in the middle.
The salad above is a Grilled Radicchio Salad with Sherry-Mustard Dressing from Bon Appétit and includes three types of lettuce: romaine, red leaf, and radicchio.
Really, you need nothing more than some fat wedges of grilled lettuce and a drizzle of dressing for a great side dish. If you want to make it a more hearty, main dish, add more grilled vegetables or even grilled tofu.
Related: Recipe: Sherry Vinaigrette
(Image: Con Poulos for Bon Appétit)