24+ Mouthwatering Summer BBQ Side Dish Recipes You’ll Love

Summer BBQs are the heart of outdoor gatherings, and while the main course often steals the spotlight, it’s the side dishes that truly complete the feast.

From fresh salads to crispy veggies, flavorful slaws to savory baked beans, the right side dish can elevate your BBQ experience and make your meal unforgettable.

Whether you’re grilling burgers, hot dogs, chicken, or even seafood, having a variety of tasty sides on hand will ensure your guests are satisfied and coming back for seconds.

In this post, we’ve gathered 24+ amazing summer BBQ side dish recipes that are as delicious as they are easy to prepare.

Whether you’re looking for something light and refreshing, a comforting classic, or a unique twist on an old favorite, there’s a perfect side dish here for every BBQ.

24+ Mouthwatering Summer BBQ Side Dish Recipes You’ll Love

There you have it—24+ irresistible summer BBQ side dish recipes that will take your outdoor cookouts to the next level.

These sides bring variety, flavor, and freshness to your BBQ table, ensuring there’s something for everyone, from health-conscious eaters to those who crave something rich and indulgent.

Next time you fire up the grill, don’t forget to add a few of these tasty sides to your menu.

They’re easy to prepare, full of flavor, and guaranteed to impress your guests.

So, grab your grilling tools, start prepping, and get ready to enjoy an unforgettable BBQ experience with these fantastic side dishes.

Grilled Street Corn Salad

This smoky, tangy salad captures everything you love about Mexican street corn but makes it even easier to serve a crowd.

Perfectly charred corn kernels are tossed with creamy dressing, vibrant spices, and fresh herbs, creating a bold side that balances out the richness of grilled meats.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Juice of 1 lime
• ½ cup crumbled cotija cheese (or feta)
• ¼ cup chopped cilantro
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat your grill to medium-high heat. Toss the corn kernels lightly with olive oil and a pinch of salt.
2. Place a grill basket on the grill and cook the corn, stirring occasionally, until slightly charred, about 8–10 minutes.
3. In a large bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, and lime juice.
4. Toss the warm grilled corn into the dressing, coating thoroughly.
5. Stir in the cotija cheese and cilantro. Season with salt and pepper to taste.
6. Serve warm or at room temperature with extra lime wedges on the side.

This salad bursts with flavor, offering the perfect combination of creamy, smoky, spicy, and tangy in every bite.

It’s a guaranteed hit that’ll disappear fast, so be sure to make a double batch if you’re feeding a big crowd!

Watermelon Feta Mint Salad

Nothing says summer like watermelon, and this refreshingly sweet and salty salad is just what you need on a hot day.

Juicy watermelon, briny feta, and cool mint come together in a simple but luxurious dish that will cleanse your palate and complement any smoky BBQ flavors.

Ingredients:

• 6 cups cubed seedless watermelon
• 1 cup crumbled feta cheese
• ½ cup fresh mint leaves, torn
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Pinch of flaky sea salt
• Freshly cracked black pepper

Instructions:

1. In a large serving bowl, add the watermelon cubes.
2. Sprinkle the crumbled feta evenly over the watermelon.
3. Scatter the torn mint leaves across the top.
4. Drizzle with olive oil and balsamic glaze.
5. Lightly season with flaky sea salt and black pepper.
6. Gently toss just before serving, being careful not to break up the watermelon.

This salad is the ultimate BBQ refresher—bright, juicy, and a little bit luxurious.

It’s effortless to prepare and looks absolutely stunning on the table, making it a favorite for both casual cookouts and more festive summer parties.

Tangy Cucumber Dill Pasta Salad

This creamy pasta salad gets a summery twist with crunchy cucumbers, loads of fresh dill, and a punchy vinegar-mayo dressing.

It’s light enough to not feel heavy on a hot day but substantial enough to satisfy next to burgers, ribs, or veggie kebabs.

Ingredients:

• 12 oz elbow macaroni or small pasta
• 1 large cucumber, diced
• ½ small red onion, thinly sliced
• ½ cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• ¼ cup chopped fresh dill
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, whisk together mayonnaise, vinegar, mustard, dill, sugar, salt, and pepper.
3. Add the cooled pasta, diced cucumber, and sliced red onion to the bowl.
4. Toss until everything is evenly coated in the dressing.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

With its crisp cucumber crunch, cooling dill, and creamy dressing, this pasta salad is a fresh upgrade from heavier, mayo-laden versions.

It’s a reliable side dish that pairs effortlessly with all your grilled favorites and keeps guests coming back for more.

Zesty Coleslaw with Lime and Cilantro

This vibrant, tangy coleslaw takes the classic BBQ side dish up a notch with a zesty lime dressing and the refreshing pop of cilantro.

It’s crunchy, flavorful, and the perfect balance of citrus and creaminess that will complement all your grilled meats and veggies.

Ingredients:

• 4 cups shredded cabbage (green and purple)
• 1 large carrot, grated
• ½ cup chopped cilantro
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• ¼ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, grated carrot, and cilantro.
2. In a separate small bowl, whisk together the lime zest, lime juice, mayonnaise, vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Let the slaw sit for at least 20 minutes in the fridge to allow the flavors to meld together before serving.

This coleslaw is bright and tangy, offering a refreshing crunch that provides a great contrast to rich BBQ meats.

The lime and cilantro give it a fresh, summery twist that makes it feel a bit more exciting than your usual coleslaw, making it an instant favorite.

Garlic Parmesan Roasted Potatoes

These garlic Parmesan roasted potatoes are a perfect, crispy side that’s rich with flavor but still light enough for a summer cookout.

They’re golden, crisp on the outside, tender on the inside, and packed with savory goodness that pairs beautifully with grilled dishes.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• ½ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• 1 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved baby potatoes with olive oil, garlic, rosemary, salt, and pepper in a large mixing bowl.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25–30 minutes, or until golden brown and crisp, tossing halfway through.
5. Remove from the oven and immediately sprinkle with Parmesan cheese. Garnish with fresh parsley before serving.

These potatoes are the epitome of crispy, cheesy, and savory indulgence.

They make for a comforting side dish that complements the bold flavors of BBQ meats while still keeping things light enough for a summer gathering. They’ll disappear quickly, so be sure to make extra!

Smoky Grilled Veggie Skewers

These smoky grilled veggie skewers are an easy, healthy, and vibrant side dish to serve alongside any BBQ spread.

The charred flavor of the veggies, paired with a tangy marinade, makes for a perfect summer side that’s both colorful and packed with flavor.

Ingredients:

• 2 red bell peppers, cut into chunks
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red onion, cut into wedges
• 8 oz baby mushrooms
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine olive oil, balsamic vinegar, soy sauce, smoked paprika, garlic powder, salt, and pepper to make the marinade.
2. Thread the vegetables onto the skewers, alternating between different veggies.
3. Brush the skewers with the marinade, making sure all the veggies are coated.
4. Preheat your grill to medium-high heat and cook the skewers for 8–10 minutes, turning occasionally, until the veggies are tender and slightly charred.
5. Serve warm with extra marinade on the side.

These grilled veggie skewers are simple yet full of flavor, offering a smoky, slightly sweet taste that pairs wonderfully with BBQ meats.

They are not only healthy but also an aesthetically pleasing way to bring vibrant color to your BBQ plate.

Creamy Avocado and Corn Dip

This creamy dip brings together the rich, buttery texture of ripe avocados with the crunch of sweet corn and a burst of fresh lime.

It’s perfect for scooping up with tortilla chips, grilled veggies, or even as a topping for tacos. This dip is refreshing, flavorful, and a true crowd-pleaser.

Ingredients:

• 2 ripe avocados, diced
• 1 cup corn kernels (fresh or grilled for extra flavor)
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• ½ teaspoon chili powder
• 1/3 cup sour cream
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, corn kernels, red onion, and cilantro.
2. In a separate small bowl, whisk together the lime juice, chili powder, sour cream, salt, and pepper.
3. Pour the dressing over the avocado and corn mixture, gently folding to combine.
4. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
5. Serve immediately with tortilla chips, pita, or fresh veggie sticks.

This creamy dip is the ideal accompaniment for any BBQ, bringing together creamy avocado and the sweetness of corn for a balanced flavor.

It’s easy to prepare, super fresh, and perfect for munching throughout your outdoor feast.

Grilled Sweet Potato Fries

Sweet potato fries are an irresistible BBQ side, especially when grilled to perfection with a smoky char. These crispy, tender fries are slightly sweet with a savory kick from the spices.

They’re healthy, easy to make, and a wonderful alternative to regular fries.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your grill to medium heat and lightly oil the grates.
2. Toss the sweet potato fries in olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Place the fries on the grill in a single layer. Cook for 15–20 minutes, turning halfway through, until golden and crispy on the outside.
4. Garnish with fresh parsley and serve warm.

These grilled sweet potato fries are a delightful BBQ side with a perfect balance of smoky, sweet, and savory flavors.

They’re a healthier alternative to regular fries and add a pop of color to your summer table.

Caprese Salad with Balsamic Drizzle

This Italian-inspired Caprese salad is a light, fresh, and vibrant side dish that works beautifully with grilled meats and other BBQ sides.

The combination of ripe tomatoes, creamy mozzarella, and fragrant basil, finished with a tangy balsamic glaze, is a guaranteed hit at any BBQ.

Ingredients:

• 4 large ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• ¼ cup fresh basil leaves
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Arrange the sliced tomatoes and mozzarella alternately on a large platter.
2. Scatter fresh basil leaves over the top.
3. In a small saucepan, heat the balsamic vinegar over medium heat, bringing it to a gentle simmer. Reduce the vinegar by half to create a thick, syrupy consistency (about 5-7 minutes).
4. Drizzle the balsamic reduction over the tomatoes and mozzarella, then drizzle with olive oil.
5. Season with salt and pepper to taste and serve immediately.

This Caprese salad is a simple but elegant side dish that brings together sweet, savory, and tangy flavors in every bite.

It’s light, refreshing, and an absolute crowd favorite at any BBQ or summer gathering.

Crispy Chickpea Salad with Lemon Tahini Dressing

This crunchy and tangy chickpea salad is full of textures and flavors, with crispy roasted chickpeas, fresh veggies, and a zesty lemon tahini dressing.

It’s a light, protein-packed side dish that will complement your BBQ spread beautifully while adding a little crunch.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/3 cup fresh parsley, chopped
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon honey (optional)
• 1-2 tablespoons water (to thin the dressing)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chickpeas on a baking sheet and drizzle with olive oil, smoked paprika, cumin, salt, and pepper.
2. Roast the chickpeas for 20–25 minutes, shaking the pan halfway through, until crispy and golden brown.
3. While the chickpeas are roasting, prepare the salad by combining the cucumber, tomatoes, red onion, and parsley in a large bowl.
4. In a small bowl, whisk together tahini, lemon juice, honey (if using), and water until smooth. Adjust the consistency by adding more water if needed.
5. Once the chickpeas are ready, toss them into the salad, drizzle with the lemon tahini dressing, and serve immediately.

This crispy chickpea salad brings freshness and crunch to the table, while the lemon tahini dressing provides a creamy, tangy contrast.

It’s an unexpected, yet delicious, side dish that pairs wonderfully with grilled meats.

Grilled Asparagus with Lemon Zest and Parmesan

Grilled asparagus is a classic BBQ side that’s simple to prepare yet packed with flavor.

The charred edges add smokiness, while a sprinkle of lemon zest and Parmesan gives it a touch of brightness and richness. It’s a healthy, flavorful choice for summer cookouts.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• ¼ cup grated Parmesan cheese

Instructions:

1. Preheat your grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for 6–8 minutes, turning occasionally, until tender and slightly charred.
4. Remove the asparagus from the grill and sprinkle with lemon zest and Parmesan cheese.
5. Serve immediately, garnished with more lemon zest if desired.

This grilled asparagus is a light, savory side dish with just the right amount of citrusy freshness.

The Parmesan adds a rich finish, making it a wonderful accompaniment to grilled meats and other BBQ staples.

Mediterranean Orzo Salad

This Mediterranean-inspired orzo salad is packed with colorful veggies, briny olives, and tangy feta, all tossed in a refreshing lemon-oregano dressing.

It’s a vibrant, satisfying side that balances the rich flavors of BBQ meats with its fresh, herby profile.

Ingredients:

• 1 cup orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ¼ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the orzo according to package directions, then drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked orzo with cucumber, tomatoes, red onion, olives, feta, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the orzo salad and toss to combine. Chill for at least 30 minutes before serving to let the flavors develop.

This Mediterranean orzo salad is an irresistible, colorful dish that’s as refreshing as it is satisfying.

It pairs wonderfully with any BBQ spread, adding brightness and depth to your meal.

Mango and Avocado Salsa

This vibrant mango and avocado salsa is a refreshing and tropical addition to any BBQ spread.

The sweet, juicy mango pairs beautifully with the creamy avocado, and the citrus and cilantro add a burst of freshness. Serve it with tortilla chips, grilled chicken, or fish for a bright and flavorful side.

Ingredients:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 small jalapeño, seeded and finely chopped (optional for heat)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the diced mango, avocado, red onion, jalapeño (if using), and cilantro.
2. Squeeze the lime juice over the salsa and season with salt and pepper.
3. Gently toss everything together, being careful not to mash the avocado.
4. Serve immediately with tortilla chips, tacos, or grilled meats.

This salsa is the perfect blend of sweet, creamy, and tangy, making it a refreshing contrast to smoky BBQ flavors.

It’s incredibly easy to make and adds a tropical flair to your BBQ.

Grilled Corn and Black Bean Salad

This hearty and flavorful salad is packed with smoky grilled corn, creamy black beans, and a tangy lime dressing.

The fresh cilantro and a dash of chili powder bring extra depth of flavor, making this side dish a great addition to any BBQ.

Ingredients:

• 4 ears of corn, husked
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• ½ cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are charred and tender.
2. Allow the corn to cool, then cut the kernels off the cob and transfer to a large bowl.
3. Add the black beans, red bell pepper, red onion, and cilantro to the bowl with the corn.
4. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
5. Pour the dressing over the salad and toss everything together to combine.
6. Serve chilled or at room temperature.

This grilled corn and black bean salad is full of vibrant flavors and textures, making it a perfect side dish to complement smoky BBQ meats.

The combination of corn, beans, and fresh veggies makes it both refreshing and hearty.

Roasted Garlic Parmesan Cauliflower

Cauliflower gets a delicious upgrade when roasted with garlic and Parmesan.

The cauliflower becomes golden and tender, with a crispy crust that’s enhanced by the rich umami of Parmesan. It’s a great low-carb option that still delivers on flavor and texture.

Ingredients:

• 1 head of cauliflower, cut into florets
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/3 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, minced garlic, salt, pepper, and dried thyme until well coated.
3. Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, tossing halfway through, until golden brown and crispy on the edges.
4. Remove from the oven and sprinkle with Parmesan cheese while still hot. Garnish with fresh parsley.
5. Serve warm.

This roasted garlic Parmesan cauliflower is a flavorful, savory side dish that’s a perfect alternative to traditional roasted potatoes or other carb-heavy sides.

The crispy edges and rich garlic-Parmesan flavor are sure to make it a crowd favorite!

Crispy Baked Zucchini Fries

These crispy, baked zucchini fries are a healthy, flavorful alternative to traditional French fries.

They’re coated in a golden, crunchy breadcrumb mixture and baked until crispy on the outside and tender on the inside. They make a great side dish for any BBQ, perfect for dipping in your favorite sauce.

Ingredients:

• 3 medium zucchinis, cut into fries
• 1 cup breadcrumbs (preferably panko for extra crunch)
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 eggs, beaten
• Olive oil spray

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, then coat in the breadcrumb mixture, pressing lightly to adhere.
4. Arrange the coated fries in a single layer on the baking sheet. Lightly spray with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. Serve with marinara sauce or your favorite dipping sauce.

These zucchini fries are a crunchy, healthier side dish that’s still full of flavor and texture.

They offer the perfect contrast to smoky BBQ meats and are a hit with both kids and adults alike.

Spicy Cucumber and Tomato Salad

This spicy cucumber and tomato salad is a refreshing and vibrant side dish with a kick.

The crisp cucumbers and juicy tomatoes are tossed in a zesty, spicy dressing that’s perfect for adding a little heat to your BBQ spread.

Ingredients:

• 2 cucumbers, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 small jalapeño, seeded and finely chopped
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon chili flakes
• ½ teaspoon salt
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the cucumbers, tomatoes, red onion, and jalapeño.
2. In a small bowl, whisk together the olive oil, rice vinegar, honey, chili flakes, and salt.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Let the salad sit for about 10 minutes to allow the flavors to meld.
5. Garnish with fresh cilantro before serving.

This salad is the ideal mix of spicy, tangy, and refreshing, providing a cooling contrast to the richness of grilled meats.

It’s light, fresh, and packed with flavor, making it a perfect side dish for a hot summer BBQ.

Grilled Pineapple and Bell Pepper Skewers

Grilled pineapple and bell pepper skewers are the perfect combination of sweet and savory. The natural sugars in the pineapple caramelize on the grill, creating a smoky, sweet flavor that pairs wonderfully with the bell peppers’ slight bitterness.

These skewers are a vibrant and flavorful addition to any BBQ plate.

Ingredients:

• 1 ripe pineapple, peeled, cored, and cut into chunks
• 2 red bell peppers, cut into chunks
• 2 yellow bell peppers, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the pineapple and bell pepper chunks onto the skewers, alternating between the two.
3. In a small bowl, whisk together the olive oil, honey, smoked paprika, salt, and pepper.
4. Brush the skewers with the honey-oil mixture.
5. Grill the skewers for about 8-10 minutes, turning occasionally, until the pineapple is caramelized and the peppers are tender.
6. Serve warm as a delicious side dish.

These grilled pineapple and bell pepper skewers are a perfect sweet and savory side for BBQs, offering a burst of tropical flavor that’s refreshing and satisfying.

Their vibrant colors also make them a beautiful addition to your spread.

Grilled Eggplant with Feta and Mint

Grilled eggplant is smoky and tender, and when topped with creamy feta and fresh mint, it becomes a refreshing, savory side dish that complements BBQ flavors perfectly.

This dish is light, flavorful, and offers a Mediterranean twist to your BBQ spread.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 3 tablespoons olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey (optional)

Instructions:

1. Preheat your grill to medium heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 4-5 minutes on each side until tender and slightly charred.
4. Arrange the grilled eggplant on a serving platter and top with crumbled feta and chopped mint.
5. In a small bowl, whisk together balsamic vinegar and honey (if using). Drizzle over the eggplant before serving.

Grilled eggplant with feta and mint is a simple yet flavorful dish that balances smoky, creamy, and fresh flavors.

It’s a perfect side dish for any BBQ, adding variety and a touch of Mediterranean flair.

Smoky BBQ Baked Beans

These smoky BBQ baked beans are rich, savory, and sweet, with a delicious balance of flavors that’s perfect for any BBQ.

They’re slow-cooked with smoky bacon, brown sugar, and BBQ sauce, creating a comforting and hearty side dish that pairs wonderfully with grilled meats.

Ingredients:

• 2 cans (15 oz) baked beans
• 4 slices bacon, chopped
• 1 small onion, diced
• 1/4 cup BBQ sauce
• 2 tablespoons brown sugar
• 1 tablespoon mustard (yellow or Dijon)
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon drippings in the skillet.
3. Add the diced onion to the skillet and cook until softened, about 4-5 minutes.
4. In a large baking dish, combine the baked beans, cooked bacon, sautéed onions, BBQ sauce, brown sugar, mustard, smoked paprika, salt, and pepper.
5. Bake uncovered for 30-40 minutes, stirring occasionally, until the beans are thickened and bubbly.
6. Serve warm.

These smoky BBQ baked beans are a comforting side that’s full of flavor and richness.

They complement grilled meats beautifully and are a BBQ classic that’s sure to be a crowd favorite.

Watermelon, Feta, and Cucumber Salad

This watermelon, feta, and cucumber salad is a refreshing, sweet, and savory side dish that’s perfect for a summer BBQ.

The juiciness of the watermelon, the crispness of the cucumber, and the salty feta create a vibrant, light dish that will balance out the richness of grilled foods.

Ingredients:

• 4 cups watermelon, cubed
• 1 cucumber, sliced
• ½ cup crumbled feta cheese
• ¼ cup fresh mint, chopped
• Juice of 1 lime
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, sliced cucumber, feta cheese, and mint.
2. In a small bowl, whisk together lime juice, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to 30 minutes before serving.

This watermelon, feta, and cucumber salad is a cooling, hydrating side dish that provides a fresh contrast to smoky BBQ meats.

The sweetness of the watermelon combined with the saltiness of the feta and the refreshing mint makes it a delightful addition to any summer meal.

Grilled Mediterranean Hummus and Veggie Skewers

These grilled Mediterranean hummus and veggie skewers are packed with flavor and perfect for a healthy BBQ side dish.

The combination of grilled vegetables, creamy hummus, and fresh herbs makes for a light, satisfying addition to your BBQ spread.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• ¼ cup hummus
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread the vegetables and tomatoes onto skewers, alternating between the zucchini, bell peppers, onion, and cherry tomatoes.
3. Drizzle the skewers with olive oil and season with salt, pepper, and dried oregano.
4. Grill the skewers for about 8–10 minutes, turning occasionally, until the vegetables are tender and have grill marks.
5. Once done, drizzle the hummus over the grilled veggies and garnish with fresh parsley and lemon wedges.
6. Serve warm as a vibrant, veggie-packed side dish.

These grilled Mediterranean veggie skewers with hummus are a wonderful combination of smokiness from the grill and the creamy richness of the hummus.

It’s a healthy and flavorful addition that works perfectly with your BBQ spread.

Corn and Avocado Slaw

This corn and avocado slaw is a fun twist on traditional coleslaw.

The sweetness of corn, combined with creamy avocado and a tangy dressing, creates a refreshing and satisfying side dish that’s ideal for summer BBQs.

Ingredients:

• 2 cups corn kernels (fresh or frozen, thawed)
• 1 ripe avocado, diced
• 1 small red cabbage, finely shredded
• ½ cup shredded carrots
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the corn, diced avocado, shredded cabbage, carrots, red onion, and cilantro.
2. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper.
3. Pour the dressing over the slaw mixture and toss gently to combine, ensuring everything is evenly coated.
4. Serve immediately, or refrigerate for up to 1 hour before serving for the flavors to meld.

This corn and avocado slaw adds a sweet and creamy element to your BBQ side dishes, offering a refreshing contrast to grilled meats.

It’s a simple, colorful, and crowd-pleasing side that brings both texture and flavor to your meal.

Garlic and Parmesan Roasted Baby Potatoes

Garlic and Parmesan roasted baby potatoes are an irresistible BBQ side that’s crispy on the outside and tender on the inside.

The savory garlic and umami Parmesan flavors create a delicious, comforting side dish that pairs perfectly with anything from grilled meats to seafood.

Ingredients:

• 1.5 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
5. Remove from the oven, sprinkle with grated Parmesan cheese, and toss to coat while still hot.
6. Garnish with fresh parsley and serve warm.

These garlic and Parmesan roasted baby potatoes are crispy, savory, and packed with flavor.

The combination of garlic, Parmesan, and fresh rosemary makes them a perfect accompaniment to any BBQ main dish, adding both richness and texture.