25+ Irresistible Summer BBQ Side Recipes to Elevate Your Grilling Game

Summer is the perfect time to fire up the grill, and while the main event usually revolves around burgers, steaks, and ribs, we all know that the best part of any BBQ is the spread of sides.

Whether you’re hosting a casual backyard cookout or a festive family reunion, a great BBQ isn’t complete without a variety of mouthwatering side dishes.

From fresh salads to grilled veggies, creamy dips, and tangy slaws, the options are endless!

To help you create the ultimate BBQ feast, we’ve rounded up 25+ summer BBQ side recipes that will wow your guests and make your summer grilling even more enjoyable.

These sides are simple to prepare, bursting with flavor, and will complement all your favorite grilled meats and veggies.

Get ready to add some color, crunch, and bold flavors to your BBQ spread with these easy and delicious recipes!

25+ Irresistible Summer BBQ Side Recipes to Elevate Your Grilling Game

When it comes to BBQs, the side dishes are just as important as the main course.

These 25+ summer BBQ side recipes are sure to make your next grilling session a hit, offering something for every taste preference.

Whether you’re looking for light, refreshing salads, creamy dips, or hearty veggie sides, there’s no shortage of delicious ideas to keep everyone at the table satisfied.

So, next time you fire up the grill, don’t forget about the sides!

These recipes will ensure your BBQ is not only flavorful but full of variety and vibrant colors.

Grab your ingredients, get grilling, and enjoy a summer of unforgettable BBQ feasts with these tasty side dishes!

Grilled Street Corn Salad

This vibrant Grilled Street Corn Salad is the perfect summer BBQ side—bringing smoky, charred corn flavors together with tangy lime, creamy cotija, and a little kick of spice.

Inspired by Mexican street corn (elote), this salad is light yet satisfying and makes a colorful addition to any picnic table. It’s also easy to make ahead and gets even better as it sits.

Ingredients:

• 4 ears of corn, husked
• 1/3 cup mayonnaise
• 1/2 cup crumbled cotija cheese (or feta)
• 1/4 cup chopped cilantro
• 1/4 cup finely chopped red onion
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat a grill to medium-high heat. Grill the corn directly on the grates for 10–12 minutes, turning occasionally, until nicely charred on all sides. Let cool slightly, then cut the kernels off the cob.
2. In a large bowl, whisk together the mayonnaise, lime juice, smoked paprika, and a pinch of salt and pepper.
3. Add the grilled corn, red onion, cilantro, jalapeño (if using), and half the cotija cheese. Toss to combine.
4. Top with the remaining cotija and an extra sprinkle of paprika or chopped cilantro, if desired.

This salad is the definition of summer in a bowl—smoky, creamy, tangy, and bright.

It pairs beautifully with grilled meats and holds up well at room temperature, making it a BBQ essential you’ll turn to all season long.

Watermelon Feta Mint Salad

Sweet, salty, and refreshingly cool, this Watermelon Feta Mint Salad is a welcome reprieve from the heat of summer BBQs.

It’s a deceptively simple combination that comes together in minutes but makes a big impression with its striking color and bold contrast of flavors.

Ingredients:

• 4 cups seedless watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, torn or chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon and crumbled feta.
2. In a small bowl or jar, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Just before serving, sprinkle the mint over the top and give it one final gentle mix.

With its perfect balance of juicy fruit and creamy, briny cheese, this salad is incredibly refreshing and palate-cleansing.

It’s ideal as a light starter or alongside heavier grilled dishes, and is sure to disappear quickly at any backyard gathering.

Tangy Dill Potato Salad (No Mayo)

This Tangy Dill Potato Salad is a fresh take on the BBQ classic—ditch the mayo and let a mustardy vinaigrette, loads of fresh dill, and pickles take the spotlight.

It’s zesty, herbaceous, and surprisingly light, making it a great alternative for those looking for a dairy-free or vegan-friendly option.

Ingredients:

• 2 lbs baby potatoes, halved
• 1/3 cup olive oil
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp pickle brine (optional but recommended)
• 1/4 cup finely chopped dill pickles
• 1/4 cup chopped fresh dill
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

1. Place the potatoes in a pot of salted water and bring to a boil. Cook for 12–15 minutes, until fork-tender. Drain and let cool slightly.
2. In a large bowl, whisk together the olive oil, Dijon mustard, vinegar, pickle brine, salt, and pepper.
3. Add the warm potatoes to the dressing and toss gently to coat.
4. Mix in the dill pickles, fresh dill, and green onions. Adjust seasoning as needed and serve warm or chilled.

This version of potato salad is light, punchy, and packed with character.

The lack of mayo makes it more picnic- and heat-friendly, while the dill and mustard bring a sharpness that complements rich BBQ meats and grilled veggies beautifully.

Charred Zucchini and Tomato Orzo Salad

This Charred Zucchini and Tomato Orzo Salad is a summer BBQ side that brings together roasted seasonal vegetables, a lemony vinaigrette, and tender orzo pasta in one fresh, flavorful dish.

It’s hearty without being heavy and makes a colorful, crowd-pleasing side that’s easy to scale for gatherings.

Ingredients:

• 1 cup orzo pasta
• 2 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese or feta (optional)
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• Salt and pepper to taste

Lemon Vinaigrette:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse under cool water. Set aside.
2. Toss zucchini and tomatoes in olive oil, salt, and pepper. Grill or roast at 425°F for 10–15 minutes until lightly charred and tender.
3. In a small bowl, whisk together lemon juice, olive oil, mustard, garlic, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine orzo, grilled veggies, goat cheese, and basil. Drizzle with vinaigrette and toss gently.

This salad is a showcase of simple, seasonal ingredients that shine when prepared right.

It can be made ahead and served warm or cold, and it holds up wonderfully next to grilled proteins, especially chicken and fish.

Creamy Cucumber-Dill Slaw

Creamy Cucumber-Dill Slaw offers a cool, crisp contrast to smoky BBQ dishes.

Unlike traditional coleslaw, this version uses cucumbers for a lighter, juicier bite, and Greek yogurt in place of heavy mayo, giving it a refreshing tang and probiotic boost.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 2 tbsp white wine vinegar
• 1 tbsp chopped fresh dill
• 1 tsp honey or sugar
• Salt and pepper to taste

Instructions:

1. Place cucumber and onion slices in a colander and sprinkle lightly with salt. Let sit for 20–30 minutes to draw out excess water, then pat dry.
2. In a bowl, whisk together Greek yogurt, vinegar, dill, honey, salt, and pepper.
3. Add the drained cucumber and onion to the dressing and mix well.
4. Chill for at least 30 minutes before serving for best flavor.

This slaw is ultra-refreshing, herbaceous, and offers just the right amount of creaminess without weighing you down.

It’s perfect for BBQs on hot days and goes well with grilled sausage, fish, or veggie burgers.

Balsamic Grilled Peaches with Burrata

Balsamic Grilled Peaches with Burrata is an elegant BBQ side that brings sweetness, creaminess, and acidity together in a stunning, summery dish.

It’s a little unexpected, beautifully simple, and comes together in minutes—ideal for a more elevated cookout experience.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 8 oz burrata cheese (2 small balls or 1 large)
• 1 tbsp balsamic glaze
• Fresh basil leaves
• Salt and black pepper to taste

Instructions:

1. Brush the peach halves lightly with olive oil.
2. Grill cut-side down over medium-high heat for 3–5 minutes until grill marks form and fruit is slightly softened.
3. Arrange grilled peaches on a serving platter. Tear burrata over the top.
4. Drizzle with balsamic glaze and sprinkle with salt, pepper, and torn basil leaves.

This side dish feels luxurious but requires minimal effort.

The warmth of the grilled peaches paired with cool, creamy burrata and tangy balsamic hits all the right notes. It’s as suitable for a casual backyard gathering as it is for a more refined summer soirée.

Sweet and Smoky Baked Beans with Bacon

This Sweet and Smoky Baked Beans with Bacon recipe is a nostalgic BBQ side dish with a bold upgrade.

Featuring layers of flavor from brown sugar, mustard, molasses, and smoky bacon, this version brings depth and richness that pairs perfectly with grilled meats. It’s a slow-baked classic that never goes out of style.

Ingredients:

• 2 (15 oz) cans navy or pinto beans, drained and rinsed
• 6 slices thick-cut bacon, chopped
• 1 small onion, finely chopped
• 1/3 cup brown sugar
• 1/4 cup molasses
• 2 tbsp yellow mustard
• 1/4 cup ketchup
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a skillet, cook bacon until crispy. Remove and set aside, leaving 1–2 tablespoons of fat in the pan.
3. Sauté the onion in the bacon fat until softened, about 5 minutes.
4. In a large bowl, combine beans, cooked bacon (reserve some for topping), sautéed onion, brown sugar, molasses, mustard, ketchup, vinegar, salt, and pepper. Mix well.
5. Pour into a baking dish, cover with foil, and bake for 45 minutes. Uncover and bake an additional 15 minutes for a caramelized top.

These baked beans are rich, hearty, and full of sweet, tangy, and savory flavor.

They’re an absolute must-have on any BBQ spread, bringing warmth and soul to your summer plate.

Chilled Lemon-Herb Quinoa Salad

This Chilled Lemon-Herb Quinoa Salad is a light and zesty BBQ side that feels both wholesome and refreshing.

With protein-rich quinoa, bursts of citrus, and a medley of chopped fresh herbs and crisp veggies, it’s an ideal companion to smoky grilled dishes and works well for plant-based guests.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped parsley
• 2 tbsp chopped fresh mint
• 2 green onions, sliced

Lemon Dressing:

• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Bring quinoa and water to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed. Fluff and cool completely.
2. In a small bowl, whisk together lemon juice, zest, olive oil, mustard, salt, and pepper.
3. In a large bowl, combine cooled quinoa with vegetables and herbs. Toss with the dressing.
4. Chill for at least 30 minutes before serving.

This salad delivers a bright, herbaceous flavor with every bite.

It’s a lighter alternative to traditional starchy sides, and the fresh lemon dressing makes it especially vibrant for hot summer days.

BBQ Ranch Pasta Salad

This BBQ Ranch Pasta Salad is a creamy, tangy, and slightly smoky take on a summer potluck favorite.

With crunchy vegetables, tender pasta, and a bold BBQ ranch dressing, it’s packed with personality and guaranteed to be a hit with both kids and adults alike.

Ingredients:

• 8 oz rotini or bowtie pasta
• 1/2 cup corn (grilled or canned)
• 1/2 cup diced red bell pepper
• 1/2 cup halved cherry tomatoes
• 1/4 cup chopped red onion
• 1/4 cup shredded cheddar cheese (optional)
• 2 tbsp chopped cilantro

BBQ Ranch Dressing:

• 1/3 cup ranch dressing
• 2 tbsp BBQ sauce
• 1 tsp lime juice
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine pasta with corn, bell pepper, tomatoes, onion, cheese, and cilantro.
3. In a small bowl, whisk together ranch dressing, BBQ sauce, lime juice, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss until evenly coated. Chill before serving.

This pasta salad brings the creamy familiarity of ranch with a twist of smoky sweetness from BBQ sauce.

It’s versatile, vibrant, and holds its own next to ribs, burgers, or grilled chicken.

Spicy Honey-Lime Grilled Pineapple

Spicy Honey-Lime Grilled Pineapple is a bold, tropical-inspired side that adds sweetness, heat, and acidity to your BBQ spread.

Grilling intensifies the natural sugars in the pineapple, while a quick honey-lime-chili glaze gives each bite an irresistible sticky-spicy tang. It’s a perfect complement to smoky meats or can be served as a refreshing end-of-meal bite.

Ingredients:

• 1 ripe pineapple, peeled, cored, and sliced into rings or spears
• 2 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp chili powder
• Pinch of cayenne pepper (optional, for extra heat)
• Fresh chopped cilantro (optional for garnish)

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix honey, lime juice, chili powder, and cayenne (if using).
3. Brush pineapple slices with the glaze on both sides.
4. Grill pineapple for 2–3 minutes per side, until grill marks appear and the edges caramelize.
5. Brush with any remaining glaze after grilling and sprinkle with cilantro before serving.

This grilled pineapple is juicy, tangy, spicy, and slightly smoky—a dynamic flavor combination that balances well with savory dishes.

It also happens to be vegan and gluten-free, making it a standout for diverse guests.

Roasted Beet and Orange Salad with Arugula

Roasted Beet and Orange Salad with Arugula is a sophisticated, colorful side dish that brings earthy sweetness, citrus brightness, and peppery greens to your BBQ table.

Finished with a simple vinaigrette and crumbles of goat cheese or walnuts, it’s light yet layered with flavor and texture.

Ingredients:

• 3 medium beets, roasted, peeled, and sliced
• 2 oranges, segmented
• 2 cups baby arugula
• 1/4 cup crumbled goat cheese or chopped walnuts
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. To roast beets, wrap each in foil and bake at 400°F for 45–60 minutes. Let cool, peel, and slice.
2. Segment oranges by slicing away the peel and cutting between the membranes to release segments.
3. In a large bowl, toss arugula, beets, and orange segments.
4. Drizzle with olive oil and vinegar, season with salt and pepper, and gently toss.
5. Top with goat cheese or walnuts before serving.

This salad is bright and elegant, with a refreshing contrast between the sweet oranges and earthy beets.

It’s an eye-catching addition that elevates your BBQ spread without adding heaviness.

Garlic-Herb Grilled Mushroom Skewers

Garlic-Herb Grilled Mushroom Skewers are a savory, umami-rich side that can also double as a vegetarian main.

With a garlicky marinade and lightly charred edges, these meaty mushrooms are satisfying, simple, and packed with flavor. Plus, they cook quickly and look great on a platter.

Ingredients:

• 1 lb cremini or button mushrooms, cleaned and stems trimmed
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp balsamic vinegar
• 1 tbsp chopped fresh rosemary or thyme
• Salt and pepper to taste
• Skewers (wooden skewers soaked in water for 30 minutes, or metal)

Instructions:

1. In a bowl, combine olive oil, garlic, vinegar, herbs, salt, and pepper.
2. Toss mushrooms in the marinade and let sit for at least 30 minutes.
3. Thread mushrooms onto skewers.
4. Grill over medium-high heat for 10–12 minutes, turning occasionally, until tender and lightly charred.
5. Serve warm with extra herbs or a drizzle of balsamic if desired.

These skewers are juicy, garlicky, and loaded with deep savory notes.

They’re a great way to add plant-based variety to your BBQ, and their bold flavor holds its own next to steak, burgers, or grilled tofu.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a fresh, vibrant side that’s both hearty and refreshing. Packed with protein from chickpeas and loaded with Mediterranean flavors like tangy feta, olives, and cucumber, it’s an ideal side for summer BBQs.

The lemon-oregano dressing adds a zesty touch, balancing the richness of the feta and olives.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1/4 red onion, thinly sliced

Lemon-Oregano Dressing:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, olives, feta, parsley, and onion.
2. In a separate small bowl, whisk together lemon juice, olive oil, oregano, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill for 30 minutes before serving to allow the flavors to meld.

This Mediterranean Chickpea Salad is easy to prepare, flavorful, and holds up beautifully on hot days.

It’s the perfect side to complement grilled lamb, chicken, or fish, and it’s also great for making ahead for BBQs.

Grilled Sweet Potato Wedges with Cilantro-Lime Yogurt Dip

Grilled Sweet Potato Wedges with Cilantro-Lime Yogurt Dip are a smoky and slightly sweet side dish that pairs perfectly with almost anything grilled.

The sweet potatoes take on a beautiful char on the grill, while the creamy cilantro-lime yogurt dip provides a refreshing, cool contrast.

Ingredients:

• 2 large sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Cilantro-Lime Yogurt Dip:

• 1 cup plain Greek yogurt
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium heat.
2. Toss the sweet potato wedges in olive oil, smoked paprika, salt, and pepper.
3. Grill the wedges for 4–5 minutes per side, until tender and lightly charred.
4. While the potatoes cook, mix together the yogurt, cilantro, lime juice, garlic powder, salt, and pepper in a bowl.
5. Serve the grilled sweet potatoes with the cilantro-lime yogurt dip on the side.

This side is a fun twist on classic potato wedges, with the added bonus of a creamy, herbaceous dip.

It’s perfect for BBQs, picnics, or just a casual family dinner, offering a balance of smoky sweetness and cool, tangy yogurt.

Roasted Garlic and Parmesan Broccoli

Roasted Garlic and Parmesan Broccoli is a quick and nutritious side dish that packs a punch of flavor.

The roasted garlic brings a savory richness, while the Parmesan adds a delightful umami kick. It’s simple to make and complements any grilled meat or veggie main.

Ingredients:

• 1 lb broccoli florets
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss broccoli florets with minced garlic, olive oil, salt, pepper, and red pepper flakes (if using).
3. Spread broccoli in a single layer on a baking sheet and roast for 20–25 minutes, until tender and slightly crispy at the edges.
4. Remove from the oven and sprinkle with grated Parmesan while still hot.
5. Serve immediately.

This simple roasted broccoli dish is full of flavor, healthy, and a great addition to any BBQ.

The crispy edges of the broccoli combined with the garlic and Parmesan make each bite irresistible. Plus, it’s quick to prepare and can be served as a side for virtually any grilled entrée.

Grilled Corn and Avocado Salsa

Grilled Corn and Avocado Salsa is a bright and colorful BBQ side that’s as refreshing as it is flavorful.

The grilled corn adds a smoky touch, while the creamy avocado and tangy lime provide a perfect balance. It’s the ideal side dish to scoop up with tortilla chips or serve alongside grilled meats.

Ingredients:

• 2 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for about 10 minutes, turning every couple of minutes until the kernels are slightly charred.
2. Allow the corn to cool slightly, then cut the kernels off the cob.
3. In a large bowl, combine the grilled corn, avocado, cherry tomatoes, red onion, and cilantro.
4. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss gently to combine.
5. Serve immediately with tortilla chips or as a topping for grilled meats.

This salsa is a flavorful, healthy side that’s full of texture and vibrant colors.

It’s easy to make and perfect for any summer BBQ or cookout, providing a refreshing contrast to smoky, spicy dishes.

Grilled Asparagus with Lemon and Parmesan

Grilled Asparagus with Lemon and Parmesan is a simple yet elegant side dish that adds a touch of brightness and freshness to your BBQ spread.

The asparagus is lightly charred on the grill, while the squeeze of lemon and a generous sprinkle of Parmesan bring it all together.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat grill to medium-high heat.
2. Toss asparagus with olive oil, salt, and pepper.
3. Grill asparagus for 4–6 minutes, turning occasionally, until tender and slightly charred.
4. Once off the grill, drizzle with fresh lemon juice and sprinkle with grated Parmesan.
5. Serve immediately as a side dish or with a squeeze of additional lemon.

This dish is light, flavorful, and a perfect complement to any grilled meat or fish.

The crisp asparagus, smoky grill flavor, and tangy lemon elevate the dish to a whole new level.

Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad is a hearty, vibrant side dish that’s perfect for BBQs.

The sweetness of roasted sweet potatoes pairs beautifully with the savory, earthy black beans and the fresh, bright flavors of cilantro and lime. It’s filling, full of nutrients, and can even be enjoyed as a main for vegetarians.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and slightly caramelized.
2. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
3. Drizzle with lime juice and toss gently to combine.
4. Serve warm or chilled.

This sweet potato and black bean salad is not only visually appealing but also packed with flavor and texture.

It’s the perfect side dish for any summer BBQ, and the cumin and lime give it a delightful twist.

Grilled Mediterranean Veggie Platter

A Grilled Mediterranean Veggie Platter is a colorful, flavor-packed side dish that features a variety of roasted vegetables, drizzled with a tangy dressing and served with fresh herbs.

The grilling process enhances the natural sweetness of the vegetables, making them the perfect complement to BBQ meats or as a standalone vegetarian option.

Ingredients:

• 2 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 eggplant, sliced
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh oregano, chopped
• 1/2 cup lemon dressing (recipe below)

Lemon Dressing:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the zucchini, bell pepper, eggplant, and red onion with olive oil, salt, and pepper.
3. Grill the veggies for 4–5 minutes per side until slightly charred and tender.
4. Arrange the grilled veggies on a platter, drizzle with lemon dressing, and sprinkle with feta and fresh oregano.
5. Serve warm as a side dish or appetizer.

This vibrant platter is both hearty and healthy, with smoky vegetables and a burst of fresh lemon and herbs.

It’s an excellent choice for a Mediterranean-inspired BBQ and pairs well with grilled chicken, lamb, or fish.

Caprese Skewers with Balsamic Glaze

Caprese Skewers with Balsamic Glaze are a simple yet elegant side dish that takes the classic Caprese salad to a bite-sized, skewered version.

With ripe tomatoes, creamy mozzarella, fresh basil, and a tangy balsamic reduction, they’re perfect for a light, fresh addition to your BBQ.

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (ciliegine), halved if large
• Fresh basil leaves
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. For the balsamic glaze, combine the balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5–7 minutes, until it thickens to a syrupy consistency. Remove from heat and set aside.
2. Thread cherry tomatoes, mozzarella, and basil leaves onto skewers, alternating each ingredient.
3. Drizzle the skewers with olive oil and season with salt and pepper.
4. Serve the skewers drizzled with balsamic glaze.

These Caprese Skewers are fresh, light, and visually appealing.

The combination of the creamy mozzarella and sweet tomatoes, complemented by the balsamic glaze, makes this a hit at any BBQ or picnic.

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme are a simple yet stunning side that adds a touch of sweetness and an herbaceous note to your BBQ spread.

Roasting brings out the natural sugars in the carrots, while the honey and thyme enhance the flavor, making them a delightful side to pair with grilled meats.

Ingredients:

• 1 lb carrots, peeled and cut into sticks or left whole
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the carrots with olive oil, honey, thyme, salt, and pepper.
3. Spread them out on a baking sheet in a single layer.
4. Roast for 20–25 minutes, turning halfway, until carrots are tender and caramelized.
5. Serve immediately as a side dish.

These roasted carrots are a great way to add a bit of sweetness to balance out savory or spicy BBQ dishes.

They’re quick to prepare and offer a beautiful presentation with their caramelized edges and fresh thyme flavor.

Cucumber and Dill Salad with Yogurt Dressing

Cucumber and Dill Salad with Yogurt Dressing is a cool, refreshing side that brings a burst of freshness to your BBQ.

The crisp cucumbers, creamy yogurt dressing, and tangy dill are a perfect match, making this salad an ideal complement to grilled meats, especially on warm summer days.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumbers, dill, and red onion.
2. In a separate bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the cucumber mixture and toss gently to coat.
4. Chill for 30 minutes before serving to allow the flavors to meld.

This cucumber salad is a light and creamy side dish with a touch of herbal brightness from the dill.

It’s easy to make, pairs wonderfully with heavier BBQ meats, and provides a refreshing contrast to smoky flavors.

Zesty Cilantro-Lime Rice

Zesty Cilantro-Lime Rice is a simple and flavorful side dish that’s an excellent accompaniment to grilled meats and veggies.

The tangy lime and fragrant cilantro give this rice a vibrant flavor, and it’s easy to make in just one pot, making it perfect for a casual summer BBQ.

Ingredients:

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp cumin
• Juice and zest of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. In a medium saucepan, bring water to a boil. Add the rice and a pinch of salt, then reduce heat to low and cover. Simmer for 15-20 minutes until the rice is tender and the water is absorbed.
2. While the rice cooks, heat olive oil in a small skillet over medium heat. Add minced garlic and cumin and sauté for 1–2 minutes until fragrant.
3. Once the rice is cooked, fluff with a fork and stir in the garlic-cumin mixture, lime zest, lime juice, and cilantro.
4. Adjust seasoning with salt if needed, and serve warm.

This cilantro-lime rice is light, aromatic, and flavorful—an excellent base to pair with grilled chicken, fish, or even tacos.

It’s also versatile enough to be made ahead of time, saving you prep time on the day of your BBQ.

Grilled Bell Peppers and Onions

Grilled Bell Peppers and Onions are a simple yet flavorful side that adds a smoky sweetness and vibrant color to your BBQ plate.

The natural sweetness of the bell peppers and the caramelized edges of the onions make this dish a perfect addition to grilled meats, sandwiches, or tacos.

Ingredients:

• 3 bell peppers (red, yellow, or orange), cut into large strips
• 1 large red onion, sliced into rings
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the bell peppers and onions with olive oil, balsamic vinegar, salt, and pepper.
3. Grill the vegetables for 6-8 minutes, turning occasionally, until they’re tender and have a nice char.
4. Remove from the grill and toss with fresh herbs if desired.
5. Serve warm or at room temperature.

These grilled vegetables are smoky, savory, and slightly sweet, making them the perfect complement to almost any BBQ entrée.

Whether served alongside steak, chicken, or as a topping for burgers, they bring a delicious and colorful touch to your summer spread.