28+ Delicious Gluten-Free BBQ Side Dishes Recipes to Elevate Your Summer Grilling

Summer’s here, and that means BBQ season is officially in full swing!

Whether you’re hosting a gathering or simply enjoying a casual cookout with family and friends, the sides you serve can make all the difference.

But if you’re following a gluten-free diet—or hosting guests who are—it can sometimes feel like your options are limited. Don’t worry, though!

We’ve got you covered with 28+ gluten-free BBQ side dish recipes that are bursting with flavor and sure to satisfy. From fresh salads to hearty vegetable sides, these recipes will complement your grilled meats and add variety to your plate without the gluten.

So, fire up the grill, grab your apron, and let’s dive into these delicious gluten-free BBQ side dishes that will keep everyone coming back for more!

28+ Delicious Gluten-Free BBQ Side Dishes Recipes to Elevate Your Summer Grilling

No BBQ spread is complete without the perfect side dishes, and with these 28+ gluten-free recipes, you’ll never have to compromise on flavor or variety.

From zesty salads to savory baked sides, these dishes offer something for everyone.

Whether you’re grilling for yourself or hosting a crowd, you’ll be sure to impress with these gluten-free options that are just as delicious as they are inclusive.

So, the next time you fire up the grill, try out some of these sides and make your BBQ a flavorful, gluten-free feast!

Grilled Corn and Avocado Salad

This vibrant and fresh salad is the perfect side dish for any BBQ, combining the sweetness of charred corn with creamy avocado and zesty lime dressing. It’s a light, refreshing, and gluten-free option that pairs well with grilled meats.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1 small red onion, finely diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Place the corn on the grill and cook, turning occasionally, until lightly charred (about 10-12 minutes).
3. While the corn is grilling, prepare the dressing by whisking together olive oil, lime juice, salt, and pepper in a bowl.
4. Once the corn is done, allow it to cool slightly before cutting the kernels off the cob.
5. In a large mixing bowl, combine the corn, avocado, red onion, bell pepper, and cilantro.
6. Drizzle the dressing over the mixture and toss gently to combine.
7. Serve immediately and enjoy!

This grilled corn and avocado salad brings a combination of smoky, creamy, and fresh flavors to the table. It’s an ideal side dish for summer BBQs because it is light yet flavorful and provides a cooling contrast to the heat of grilled meats. It’s also very easy to prepare, making it a go-to dish when time is limited but you still want something delicious and gluten-free.

Sweet Potato Wedges with Garlic and Herb Dip

Sweet potato wedges are crispy on the outside and tender on the inside, making them an irresistible gluten-free side dish. Paired with a homemade garlic and herb dip, this recipe is a crowd-pleaser that’s both comforting and healthy.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Garlic and Herb Dip:

• 1/2 cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Arrange them in a single layer on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy.
4. While the wedges are baking, mix together all the ingredients for the garlic and herb dip in a small bowl. Stir until smooth.
5. Once the sweet potato wedges are done, remove from the oven and garnish with freshly chopped parsley.
6. Serve with the garlic and herb dip on the side.

These sweet potato wedges are the ideal side dish to complement any BBQ spread. Their natural sweetness is beautifully enhanced by the smoky paprika, and the creamy, garlicky dip adds an extra layer of flavor that will have everyone reaching for more. Not only is this dish gluten-free, but it’s also packed with nutrients, making it a wholesome addition to your meal.

Cucumber and Tomato Salad with Feta and Lemon Dressing

This crisp and refreshing cucumber and tomato salad with feta and a tangy lemon dressing is a gluten-free, light side dish that adds a burst of flavor and color to any BBQ plate. The saltiness of feta and the acidity of the lemon balance out the sweetness of the vegetables perfectly.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber slices, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the vegetable mixture and toss gently to coat.
4. Sprinkle the crumbled feta cheese on top and serve chilled or at room temperature.

This cucumber and tomato salad is a perfect balance of freshness and savory goodness. The tangy lemon dressing enhances the natural flavors of the vegetables while the feta cheese adds a salty, creamy contrast. It’s a simple, gluten-free side dish that is easy to prepare, refreshing, and sure to please a variety of tastes at your BBQ.

Grilled Zucchini with Parmesan and Balsamic Glaze

Grilled zucchini is a fantastic gluten-free side dish with a rich, smoky flavor. When topped with Parmesan cheese and drizzled with balsamic glaze, this dish becomes a savory delight that pairs beautifully with BBQ meats.

Ingredients:

• 4 medium zucchinis, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle the zucchini slices with olive oil and season with salt and pepper.
3. Grill the zucchini for about 3-4 minutes per side, until tender and slightly charred.
4. Once grilled, transfer the zucchini to a serving platter.
5. Sprinkle with grated Parmesan cheese while the zucchini is still warm, so it melts slightly.
6. Drizzle with balsamic glaze before serving.

This grilled zucchini with Parmesan and balsamic glaze is a savory and satisfying side dish. The zucchini’s smoky flavor is perfectly complemented by the richness of Parmesan and the tang of the balsamic glaze. It’s simple to make, yet packs a lot of flavor, and it’s a great gluten-free option that adds a touch of elegance to your BBQ.

Broccoli Slaw with Apple Cider Vinaigrette

This crunchy, tangy broccoli slaw is a fresh and healthy gluten-free side dish for your BBQ. The apple cider vinaigrette dressing adds a touch of sweetness and acidity, while the slaw itself provides a delightful crunch.

Ingredients:

• 4 cups shredded broccoli slaw mix
• 1/2 cup shredded carrots
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped walnuts (optional)
• 1/2 cup apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded broccoli slaw mix, shredded carrots, and red onion.
2. If using, add the chopped walnuts for extra crunch.
3. In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the slaw mixture and toss to coat evenly.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This broccoli slaw with apple cider vinaigrette is a delightful combination of fresh vegetables and a tangy dressing. The apple cider vinegar gives the slaw a sharp flavor that pairs well with grilled meats. It’s a great way to add a healthy and refreshing side dish to your BBQ without compromising on taste.

Grilled Peach and Burrata Salad

This unique salad features sweet grilled peaches paired with creamy burrata cheese and fresh greens, creating a perfect balance of flavors and textures. It’s an impressive and gluten-free side dish for any summer BBQ.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup arugula
• 1/2 cup fresh basil leaves
• 8 ounces burrata cheese
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches for about 4-5 minutes on each side, until grill marks appear and the peaches are softened.
4. Arrange the arugula and basil leaves on a serving platter.
5. Tear the burrata cheese into pieces and place it over the greens.
6. Once the peaches are grilled, slice them and arrange them on top of the salad.
7. Drizzle honey and balsamic vinegar over the salad before serving.

The grilled peach and burrata salad brings together the smoky sweetness of grilled peaches with the creamy, rich burrata cheese. The arugula and basil add a fresh, herby contrast, while the honey and balsamic glaze provide a perfect sweet-and-sour balance. This gluten-free dish is sure to stand out at your BBQ with its unique and sophisticated flavors.

Roasted Garlic and Herb Cauliflower

This roasted cauliflower is a simple yet flavorful gluten-free side dish, featuring a medley of garlic and fresh herbs. Roasting the cauliflower brings out its natural sweetness, while the garlic adds depth and richness.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, minced garlic, thyme, rosemary, salt, and pepper.
3. Spread the cauliflower evenly on the baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
5. Garnish with freshly chopped parsley before serving.

Roasted garlic and herb cauliflower is a savory and satisfying side dish that complements any BBQ meal. The garlic and herbs infuse the cauliflower with rich flavors, while roasting brings out its natural sweetness. This simple yet flavorful dish is gluten-free and perfect for those looking for a low-carb side to balance out the heaviness of BBQ meats.

Grilled Asparagus with Lemon and Parmesan

Grilled asparagus is a gluten-free side dish that is both elegant and easy to make. The bright, citrusy lemon and the nutty, salty Parmesan create a perfect complement to the smoky flavor of the asparagus.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 4-6 minutes, turning occasionally, until tender and lightly charred.
4. Transfer the asparagus to a serving platter and sprinkle with lemon zest and grated Parmesan cheese.
5. Serve immediately.

Grilled asparagus with lemon and Parmesan is a bright and flavorful side dish that’s simple to prepare yet full of flavor. The smoky char from the grill combined with the fresh lemon zest and rich Parmesan makes this dish a delightful addition to any BBQ spread. It’s gluten-free, light, and delicious, making it an excellent complement to grilled meats.

Quinoa and Black Bean Salad with Cilantro Lime Dressing

This hearty and nutritious quinoa and black bean salad is a filling, gluten-free side dish that’s full of protein and flavor. The cilantro lime dressing adds a burst of freshness that ties all the ingredients together beautifully.

Ingredients:

• 1 cup quinoa, cooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This quinoa and black bean salad is a flavorful and hearty side dish that’s perfect for any BBQ. The quinoa provides a nutty base, while the black beans add protein and a savory taste. The cilantro lime dressing adds a refreshing touch that brightens up the entire dish, making it an ideal gluten-free option for a healthy and satisfying side.

Grilled Sweet Corn and Tomato Salsa

This vibrant grilled sweet corn and tomato salsa is a refreshing and flavorful gluten-free side dish that adds a burst of color to your BBQ spread. The charred corn and sweet tomatoes pair beautifully with zesty lime and cilantro for a fresh salsa experience.

Ingredients:

• 4 ears of corn, husked
• 2 cups cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Grill the corn, turning occasionally, until lightly charred (about 10 minutes).
3. Once cooled, cut the corn kernels off the cob and place them in a large bowl.
4. Add the cherry tomatoes, red onion, and cilantro.
5. Drizzle with olive oil, lime juice, and season with salt and pepper to taste.
6. Toss everything together and serve.

This grilled sweet corn and tomato salsa is an easy-to-make and gluten-free side dish that adds a sweet and smoky flavor to your BBQ meal. The fresh tomatoes and cilantro balance the richness of the grilled corn, making it the perfect companion for grilled meats and other BBQ fare.

Garlic and Lemon Roasted Brussels Sprouts

Garlic and lemon roasted Brussels sprouts are a delicious and simple gluten-free side dish that’s full of flavor. Roasting brings out the natural sweetness of the Brussels sprouts, while the garlic and lemon give them a savory, zesty kick.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, garlic, lemon zest, salt, and pepper.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until crispy and golden brown.
5. Once roasted, drizzle with lemon juice and garnish with chopped parsley before serving.

These garlic and lemon roasted Brussels sprouts are a savory, crunchy side dish that adds depth and flavor to any BBQ meal. The garlic and lemon elevate the Brussels sprouts, making them irresistibly delicious and gluten-free.

Crispy Chickpea and Cucumber Salad

This crispy chickpea and cucumber salad is a vibrant and refreshing gluten-free side dish that combines crunchy roasted chickpeas with cool cucumbers and a tangy dressing. It’s simple, healthy, and full of flavor.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cucumbers, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out on the baking sheet in a single layer.
3. Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until golden and crispy.
4. In a large bowl, combine the cucumbers, red onion, and cilantro.
5. For the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
6. Once the chickpeas are roasted, let them cool slightly before adding them to the salad. Drizzle the dressing over the salad and toss to combine.

This crispy chickpea and cucumber salad is a crunchy, refreshing gluten-free side dish that adds both texture and brightness to your BBQ. The roasted chickpeas bring a savory flavor and crunch, while the cucumber and tangy dressing provide balance. It’s the perfect option for a light and healthy side dish.

Lemon Herb Quinoa Pilaf

Lemon herb quinoa pilaf is a simple yet flavorful gluten-free side dish that pairs well with any grilled meat. The lemon adds a zesty brightness, while the fresh herbs bring a savory depth to the nutty quinoa.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa and reduce to a simmer. Cover and cook for 12-15 minutes, or until the liquid is absorbed and the quinoa is tender.
2. In a separate pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the dried oregano and thyme, followed by the cooked quinoa. Mix well to incorporate the herbs and garlic.
4. Add the lemon zest and juice, then season with salt and pepper to taste.
5. Garnish with freshly chopped parsley before serving.

Lemon herb quinoa pilaf is a light yet satisfying gluten-free side dish that complements BBQ meats perfectly. The fresh herbs and bright lemon give the quinoa a savory, aromatic flavor that enhances the overall meal, making it an excellent gluten-free choice for any BBQ.

Grilled Eggplant with Tahini Sauce

Grilled eggplant with tahini sauce is a savory and rich gluten-free side dish that pairs well with grilled meats or as a standalone snack. The smoky eggplant is complemented by the creamy, nutty tahini sauce, creating a dish that’s full of flavor.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Water, as needed to thin the sauce
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes per side, until tender and lightly charred.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and a bit of water to reach your desired sauce consistency.
5. Drizzle the tahini sauce over the grilled eggplant slices and garnish with chopped parsley before serving.

Grilled eggplant with tahini sauce is a smoky, savory side dish that is gluten-free and packed with flavor. The creamy tahini sauce perfectly complements the tender, grilled eggplant, making it a unique and satisfying addition to any BBQ.

Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a sweet and tangy gluten-free side dish, combining earthy roasted beets with creamy goat cheese and a light vinaigrette dressing. It’s both delicious and visually stunning, making it the perfect side for any BBQ.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups mixed salad greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast for 30-35 minutes, turning once, until the beets are tender and slightly caramelized.
4. In a small bowl, whisk together the dressing ingredients.
5. Arrange the roasted beets on a serving platter with salad greens, crumbled goat cheese, and toasted walnuts.
6. Drizzle the dressing over the salad before serving.

This roasted beet and goat cheese salad is a perfect blend of sweet, earthy, and tangy flavors. The beets’ sweetness pairs beautifully with the creamy goat cheese, and the balsamic dressing ties everything together, making it an elegant and gluten-free side dish for your BBQ.

Roasted Red Pepper and Feta Dip

This roasted red pepper and feta dip is a rich, savory, and gluten-free side dish that’s perfect for dipping or spreading. The smoky flavor of the roasted red peppers combined with the creaminess of the feta creates a delightful contrast of textures and flavors.

Ingredients:

• 2 large red bell peppers, roasted, peeled, and chopped
• 1 cup feta cheese, crumbled
• 1/4 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred.
2. Once roasted, place the peppers in a bowl and cover with plastic wrap to allow them to steam for about 10 minutes.
3. Peel the skins off the peppers and chop them into small pieces.
4. In a food processor, combine the roasted red peppers, crumbled feta, Greek yogurt, olive oil, lemon juice, garlic powder, salt, and pepper. Process until smooth and creamy.
5. Transfer the dip to a serving dish, garnish with chopped parsley, and serve with crackers, pita chips, or fresh vegetables.

This roasted red pepper and feta dip is creamy, smoky, and delicious. The roasted red peppers bring depth and sweetness, while the feta adds saltiness and tang. It’s a flavorful, gluten-free dip that pairs well with any BBQ spread and will be a hit with guests.

Balsamic Grilled Mushrooms

These balsamic grilled mushrooms are tender, flavorful, and infused with a rich balsamic glaze. The mushrooms’ natural umami flavor is enhanced by the tangy balsamic, making it a delicious and gluten-free side dish for any BBQ.

Ingredients:

• 1 lb baby bella mushrooms, cleaned and stems trimmed
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together balsamic vinegar, olive oil, thyme, garlic, salt, and pepper.
2. Place the mushrooms in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the mushrooms onto skewers or place them directly on the grill.
5. Grill for 6-8 minutes, turning occasionally, until the mushrooms are tender and have grill marks.
6. Serve immediately, garnished with fresh thyme if desired.

These balsamic grilled mushrooms are bursting with flavor, thanks to the tangy balsamic vinegar and the earthy taste of the mushrooms. They’re a simple yet elegant gluten-free side dish that complements any BBQ feast.

Spinach and Strawberry Salad with Poppy Seed Dressing

This light and refreshing spinach and strawberry salad with poppy seed dressing is a gluten-free side dish that balances sweet, tangy, and savory flavors. It’s the perfect addition to a BBQ, offering a burst of color and a fresh contrast to grilled meats.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 1/2 cups strawberries, hulled and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup slivered almonds, toasted
• 1/4 cup crumbled goat cheese (optional)

For the Poppy Seed Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
2. In a large bowl, combine the spinach, strawberries, red onion, slivered almonds, and goat cheese (if using).
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.

This spinach and strawberry salad with poppy seed dressing is a delightful, gluten-free side dish that brings together the sweetness of strawberries, the crunch of almonds, and the savory creaminess of goat cheese. The poppy seed dressing adds a tangy, slightly sweet element that enhances the freshness of the salad.

Zucchini Noodles with Pesto

Zucchini noodles, also known as “zoodles,” are a low-carb, gluten-free alternative to pasta. Tossed in a homemade pesto sauce, this dish is full of fresh basil and garlic flavors, making it an ideal side dish for any BBQ.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional, for garnish)
• Fresh basil leaves, for garnish

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer.
2. Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender.
3. Remove from heat and toss the zoodles with the pesto until evenly coated.
4. Season with salt and pepper to taste.
5. Garnish with halved cherry tomatoes and fresh basil leaves before serving.

Zucchini noodles with pesto are a light and refreshing gluten-free side dish that offers a fresh twist on traditional pasta. The rich, aromatic flavors of the pesto pair perfectly with the crisp zucchini noodles, making this a healthy and satisfying option for any BBQ.

Sweet and Spicy Roasted Carrots

These sweet and spicy roasted carrots are a simple yet flavorful gluten-free side dish that adds a pop of color and a kick of heat to your BBQ spread. The sweetness from the honey and the heat from the chili flakes create a delicious contrast.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon chili flakes
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrot sticks with olive oil, honey, chili flakes, cumin, salt, and pepper.
3. Spread the carrots in a single layer on the baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until the carrots are tender and caramelized.
5. Garnish with freshly chopped parsley before serving.

These sweet and spicy roasted carrots are a flavorful and gluten-free side dish that adds a bit of heat to your BBQ meal. The honey provides sweetness, while the chili flakes offer a spicy contrast, making this a unique and tasty addition to your spread.

Cabbage Slaw with Apple and Carrot

This cabbage slaw with apple and carrot is a crunchy, tangy, and gluten-free side dish that’s perfect for balancing out the richness of grilled meats at your BBQ. The apples add a touch of sweetness, while the apple cider vinegar gives the slaw a zesty kick.

Ingredients:

• 3 cups shredded cabbage
• 1 large apple, julienned
• 1 carrot, grated
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, apple, and carrot.
2. In a small bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
3. Pour the dressing over the slaw mixture and toss to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This cabbage slaw with apple and carrot is a crunchy and flavorful gluten-free side dish that offers a refreshing contrast to heavier BBQ dishes. The apple and honey bring natural sweetness, while the apple cider vinegar gives it a tangy punch. It’s a healthy and vibrant addition to your BBQ menu.

Lemon Garlic Asparagus

This simple yet elegant gluten-free side dish highlights the natural flavors of asparagus with the brightness of lemon and the savory richness of garlic. It’s a quick and easy addition to any BBQ spread that pairs beautifully with grilled meats.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred.
4. While the asparagus is grilling, heat a small skillet over medium heat and sauté the garlic for 1-2 minutes until fragrant.
5. Once the asparagus is done, drizzle with the sautéed garlic, lemon zest, and lemon juice.
6. Garnish with fresh parsley and serve.

Lemon garlic asparagus is a light and flavorful gluten-free side dish that brings a bright and savory element to any BBQ. The fresh lemon adds a zingy contrast to the richness of grilled meats, and the garlic elevates the asparagus’ natural flavors, making it a perfect complement to your meal.

Roasted Cauliflower with Turmeric and Cumin

Roasted cauliflower with turmeric and cumin is a delicious and aromatic gluten-free side dish. The cauliflower becomes caramelized and tender when roasted, while the turmeric and cumin infuse it with warm, earthy flavors.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper.
3. Spread the cauliflower in a single layer on the baking sheet.
4. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden brown and tender.
5. Garnish with fresh cilantro before serving.

Roasted cauliflower with turmeric and cumin is a flavorful, gluten-free side dish that adds a bold, aromatic touch to your BBQ. The warm spices create a rich and satisfying flavor profile that pairs perfectly with grilled meats or other vegetable sides.

Chilled Cucumber and Mint Salad

This chilled cucumber and mint salad is a refreshing gluten-free side dish, perfect for hot days or as a light contrast to heavier BBQ dishes. The crisp cucumbers and cooling mint combine with a tangy dressing for a burst of freshness.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber slices and chopped mint.
2. In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the cucumbers and toss to combine.
4. Chill the salad in the refrigerator for at least 30 minutes before serving.

This chilled cucumber and mint salad is a light and refreshing gluten-free side dish that complements the rich, smoky flavors of grilled BBQ meats. The cooling effect of mint and the crispness of cucumbers create a perfect balance, making this salad a crowd-pleaser.

Avocado and Black Bean Salad

This avocado and black bean salad is a colorful, protein-packed gluten-free side dish that combines creamy avocado, hearty black beans, and vibrant vegetables for a filling and satisfying side.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 2 ripe avocados, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the black beans, avocado, red bell pepper, red onion, and cilantro.
2. Drizzle with lime juice and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for 15-20 minutes before serving.

Avocado and black bean salad is a hearty and nutritious gluten-free side dish that’s perfect for a BBQ. The creamy avocado pairs beautifully with the black beans, while the lime and cilantro add a fresh, zesty kick. This salad is not only delicious but also packed with fiber and healthy fats.

Grilled Pineapple with Honey and Cinnamon

Grilled pineapple with honey and cinnamon is a sweet, slightly smoky gluten-free side dish or dessert option that adds a tropical flair to your BBQ. The caramelized pineapple is perfectly complemented by the warm spices and honey drizzle.

Ingredients:

• 1 fresh pineapple, peeled, cored, and sliced into rings
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1 tablespoon fresh lime juice

Instructions:

1. Preheat the grill to medium-high heat.
2. Place the pineapple rings on the grill and cook for 2-3 minutes per side, until grill marks appear and the pineapple softens.
3. In a small bowl, whisk together honey, cinnamon, and lime juice.
4. Drizzle the honey mixture over the grilled pineapple and serve warm.

Grilled pineapple with honey and cinnamon is a simple, yet indulgent gluten-free side dish that pairs perfectly with any BBQ. The natural sweetness of the pineapple is elevated by the warm cinnamon and honey glaze, creating a tropical, flavorful addition to your meal.

Sweet Potato Fries with Chipotle Mayo

Sweet potato fries with chipotle mayo are a crispy, flavorful gluten-free side dish that adds a smoky kick to your BBQ spread. The sweetness of the fries is balanced by the creamy, spicy mayo, making this dish a hit at any gathering.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup mayonnaise
• 1 tablespoon chipotle in adobo sauce, finely chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries with olive oil, smoked paprika, salt, and pepper.
3. Arrange the fries in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
4. While the fries are baking, mix together the mayonnaise, chipotle, and lime juice to make the dipping sauce.
5. Serve the sweet potato fries hot with the chipotle mayo.

Sweet potato fries with chipotle mayo are a flavorful and gluten-free side dish that adds a spicy kick to your BBQ. The sweet potatoes are crispy on the outside and tender on the inside, while the chipotle mayo adds a smoky, creamy contrast that makes these fries irresistible.

Note: More recipes are coming soon