26+ Delicious Summer Covered Dish Recipes That Will Impress Your Guests

Summer is the season of sunshine, barbecues, and casual gatherings with family and friends.

As temperatures rise, we all crave dishes that are light, refreshing, and easy to prepare.

Covered dishes are the perfect solution for those potluck parties, picnics, and casual barbecues, offering a mix of flavors and textures that can please every palate.

Whether you’re a fan of fresh salads, grilled vegetables, or savory meats, there’s something for everyone in the world of summer covered dishes.

In this blog post, we’ve rounded up over 26+ delicious summer recipes that will keep your guests coming back for seconds.

From zesty pasta salads to smoky grilled meats and refreshing fruit-inspired sides, these recipes are designed to be made ahead, so you can spend more time enjoying the sunshine and less time in the kitchen.

So, get ready to make your summer gatherings a hit with these mouthwatering dishes!

26+ Delicious Summer Covered Dish Recipes That Will Impress Your Guests

With these 26+ summer covered dish recipes, you now have a go-to collection of tasty and refreshing options to bring to any gathering or serve at your own summer celebrations.

These dishes are perfect for everything from casual backyard BBQs to more formal potlucks, offering a variety of flavors, textures, and ingredients that will suit every guest’s taste.

Best of all, many of these recipes can be made ahead, allowing you to enjoy the sunshine while knowing your meal is all set.

So, next time you’re tasked with bringing a dish to a summer event, skip the stress and pick one of these easy and crowd-pleasing recipes.

Creamy Mexican Street Corn Casserole

This crowd-pleasing casserole captures the vibrant, tangy, and creamy essence of Mexican street corn, but in a format that’s easy to transport and share.

Perfect for summer cookouts, this dish offers the bold flavors of cotija cheese, lime, and chili powder, mellowed with a creamy base that makes it irresistible hot or at room temperature.

Ingredients:

• 6 cups frozen corn kernels (or fresh if in season)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese (plus more for topping)
• 1/4 cup chopped cilantro
• 1 jalapeño, finely diced (optional)
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine corn, mayonnaise, sour cream, cheese, cilantro, jalapeño, lime juice, chili powder, and paprika. Mix until evenly coated.
3. Transfer mixture to a greased 9×13-inch baking dish. Smooth the top.
4. Sprinkle extra cotija cheese on top.
5. Bake for 25–30 minutes, or until the top is bubbly and golden.
6. Allow to cool for 5–10 minutes before serving.

This casserole is the perfect marriage of creamy comfort and zesty flavor. Its ability to be enjoyed warm or at room temperature makes it a standout option for summer potlucks.

The corn base provides sweetness, the lime and chili add zip, and the cheese gives that unmistakable savory punch.

Baked Caprese Pasta Salad

This summery twist on classic Caprese salad transforms it into a warm baked dish that holds up beautifully in a covered casserole format.

Ripe cherry tomatoes, mozzarella, and basil are brought together with al dente pasta and a balsamic glaze, offering familiar freshness in a comforting baked version.

Ingredients:

• 12 oz short pasta (penne or rotini work well)
• 2 cups cherry tomatoes, halved
• 1 1/2 cups mozzarella pearls
• 1/3 cup chopped fresh basil
• 1/4 cup olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta until just al dente. Drain and set aside.
2. In a large bowl, toss cooked pasta with olive oil, tomatoes, mozzarella, garlic powder, salt, and pepper.
3. Pour into a greased baking dish and bake for 15–20 minutes, until the mozzarella is melted and bubbly.
4. Remove from oven, sprinkle with fresh basil, and drizzle with balsamic glaze before serving.

This baked Caprese pasta salad offers the best of both worlds: the comforting feel of a pasta bake and the bright, fresh notes of summer produce.

It travels well and reheats beautifully, making it a go-to choice for any summer covered dish event.

Southern Peach Cobbler Bake

A nostalgic favorite in the South, this peach cobbler bake is summer in dessert form.

Made with fresh or canned peaches and a buttery biscuit topping, it’s easy to make, feeds a crowd, and is perfect served warm or chilled—making it an ideal finale to a summer gathering.

Ingredients:

• 6 cups sliced fresh peaches (or 2 cans, drained)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 stick (1/2 cup) butter, melted

For the topping:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 3/4 cup milk

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine peaches, sugars, cinnamon, vanilla, lemon juice, and cornstarch.
3. Pour peach mixture into a greased 9×13-inch baking dish. Pour melted butter over the fruit.
4. In a separate bowl, mix the topping ingredients until smooth. Pour batter evenly over the peaches.
5. Bake for 40–45 minutes, until the topping is golden and the filling is bubbly.
6. Cool slightly before serving. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.

This cobbler is the epitome of summer comfort food.

The juicy peaches and golden crust are delicious on their own, but even better shared. Because it’s easy to prepare and hold, it makes a deliciously low-maintenance, high-impact dessert to bring to any summer function.

Southwest Quinoa Salad

A vibrant and healthy option, this Southwest quinoa salad is packed with fresh vegetables, protein-rich quinoa, and a zesty dressing.

It’s a perfect dish for those looking to eat light but still want something flavorful and filling. The colors and crunch make it a visually appealing side that’s sure to be a hit.

Ingredients:

• 2 cups cooked quinoa (cooled)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 1/3 cup olive oil
• Juice of 2 limes
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, corn, cherry tomatoes, black beans, red onion, and cilantro.
2. In a separate small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
4. Add diced avocado right before serving to prevent it from browning.
5. Chill for at least an hour before serving to allow the flavors to meld.

This refreshing and filling quinoa salad is a great choice for summer gatherings, offering a balance of textures and flavors.

The combination of savory black beans, sweet corn, creamy avocado, and the zing of lime makes it a standout dish. It’s also easy to transport, can be made ahead of time, and can be served cold, making it perfect for picnics or potlucks.

Mexican Rice Casserole

A flavorful and satisfying side dish, this Mexican rice casserole combines the richness of cheesy rice with a punch of spiciness and depth from seasonings.

It’s simple to make, easy to serve in a large batch, and works wonderfully as a side or even as a main dish for vegetarians.

Ingredients:

• 2 cups long-grain white rice (cooked)
• 1 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1 can diced tomatoes with green chilies (drained)
• 1/4 cup chopped fresh cilantro
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp chili flakes (optional for heat)
• 1/4 cup vegetable broth (or chicken broth)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with cooking spray.
2. In a large bowl, combine the cooked rice, bell pepper, onion, diced tomatoes, cilantro, spices, and vegetable broth. Stir until well mixed.
3. Transfer the rice mixture to the prepared baking dish and spread evenly.
4. Sprinkle shredded cheese on top and bake for 20–25 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and let it sit for 5 minutes before serving.

The Mexican rice casserole is a versatile and comforting dish that combines traditional Mexican flavors with the ease of a casserole.

The cheesy, flavorful rice, combined with the warmth from the spices, makes it a perfect dish for a summer gathering. It’s also great for meal prep or to feed a large crowd, and it can be made ahead and reheated.

Grilled Mediterranean Veggie Platter

For a light yet flavorful covered dish, this Mediterranean veggie platter features a variety of colorful grilled vegetables, served with a tangy tzatziki sauce.

It’s the perfect side dish for a summer BBQ or an ideal addition to any potluck. The smoky flavor from the grilled veggies pairs beautifully with the cool, refreshing yogurt sauce.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 eggplant, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, sliced into rings
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the tzatziki sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, finely grated
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sliced vegetables with olive oil, oregano, salt, and pepper.
3. Grill the vegetables in batches for 5-7 minutes, until tender and lightly charred.
4. While the vegetables are grilling, combine all the tzatziki ingredients in a small bowl and mix well.
5. Arrange the grilled vegetables on a large platter and drizzle with olive oil. Sprinkle with fresh parsley.
6. Serve with a generous side of tzatziki sauce for dipping.

This grilled Mediterranean veggie platter is a light and refreshing dish that bursts with color and flavor.

The smokiness of the grilled vegetables, combined with the cooling tzatziki sauce, creates the perfect balance. It’s an ideal option for those seeking a healthy yet satisfying dish for summer gatherings.

Creamy Avocado and Corn Pasta Salad

This pasta salad is a creamy, flavorful dish with a fresh twist on the classic.

Avocados add richness and creaminess, while sweet corn and colorful veggies bring texture and summer vibes. With a zesty lime dressing, it’s the perfect side for a BBQ or any summer event.

Ingredients:

• 12 oz elbow macaroni (or any short pasta)
• 2 avocados, diced
• 1 cup fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped cilantro
• 1/3 cup Greek yogurt
• 2 tbsp mayonnaise
• Juice of 1 lime
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions, then drain and cool.
2. In a large bowl, combine the cooked pasta, diced avocados, corn, bell pepper, red onion, and cilantro.
3. In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
4. Pour the dressing over the pasta and veggies, then toss to coat evenly.
5. Chill for 1 hour before serving to allow the flavors to meld.

This creamy avocado and corn pasta salad is vibrant and full of flavor.

The richness of the avocado pairs perfectly with the crisp corn, and the tangy lime dressing ties it all together. It’s light, refreshing, and hearty enough to serve as a main dish for lighter summer meals, but also works beautifully as a side.

Grilled Chicken Caesar Salad

An elevated version of the classic Caesar salad, this grilled chicken Caesar salad is fresh, flavorful, and filling.

The smoky grilled chicken adds depth to the usual crisp romaine lettuce, crunchy croutons, and parmesan, with a creamy Caesar dressing bringing it all together in a way that’s perfect for a summer gathering.

Ingredients:

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 10 cups chopped romaine lettuce
• 1 cup homemade or store-bought croutons
• 1/4 cup shaved parmesan cheese
• 1/2 cup Caesar dressing (store-bought or homemade)

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Let the chicken rest for a few minutes before slicing it into strips.
3. In a large bowl, toss the chopped romaine lettuce with Caesar dressing until evenly coated.
4. Arrange the salad on a platter, top with grilled chicken strips, croutons, and shaved parmesan.
5. Serve immediately, or cover and refrigerate until ready to serve.

This grilled chicken Caesar salad is a great choice for a heartier, more substantial dish for your summer potluck.

The smoky grilled chicken and crunchy croutons complement the creamy dressing, while the fresh romaine lettuce offers a light and refreshing base. Perfect for a satisfying yet easy-to-make summer meal.

Mediterranean Couscous Salad

This Mediterranean couscous salad is bursting with fresh, bright flavors from cucumbers, tomatoes, olives, and feta cheese.

It’s an easy-to-assemble, make-ahead dish that holds up well in warm weather, making it a great addition to any summer gathering.

Ingredients:

• 1 1/2 cups couscous
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to package directions. Once cooked, fluff with a fork and allow to cool completely.
2. In a large bowl, combine the cooled couscous, cucumber, tomatoes, olives, feta, red onion, and parsley.
3. In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the couscous salad and toss to combine.
5. Chill in the fridge for at least 30 minutes before serving.

This Mediterranean couscous salad is light yet satisfying, with a wonderful balance of savory, salty, and tangy flavors.

The couscous provides a tender base, while the fresh veggies, olives, and feta bring complexity and depth. It’s ideal for making ahead and transporting, making it a fantastic option for summer picnics or potlucks.

Bacon-Wrapped Asparagus Bundles

A simple yet elegant side dish, bacon-wrapped asparagus bundles combine the savory richness of bacon with the fresh, tender crunch of asparagus.

It’s a great option for grilling and can be made ahead for easy transport to your event. The smoky, crispy bacon adds depth to the asparagus, making it a hit with everyone at the table.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 8 slices of bacon
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon zest (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) or heat your grill to medium-high heat.
2. Divide the asparagus into bundles of 4-5 stalks each.
3. Wrap each bundle tightly with a slice of bacon and secure with toothpicks if needed.
4. Drizzle olive oil over the bundles and season with salt and pepper.
5. Place on a baking sheet (or directly on the grill) and bake or grill for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
6. Serve immediately with a sprinkle of lemon zest for an extra burst of freshness.

These bacon-wrapped asparagus bundles are a crowd-pleaser and add a touch of elegance to any meal. The crispy bacon perfectly complements the freshness of the asparagus, and they can easily be served as a side or even an appetizer.

They are just as delicious at room temperature, making them a great make-ahead option.

BBQ Pulled Pork Sliders

These BBQ pulled pork sliders are juicy, tender, and packed with flavor.

The sweet and smoky pulled pork is complemented by a tangy slaw, all sandwiched in soft, mini slider buns. Perfect for a summer cookout or any casual gathering, these sliders are easy to assemble and sure to satisfy a crowd.

Ingredients:

• 3 lbs pork shoulder (or pork butt)
• 1 onion, quartered
• 1 cup BBQ sauce (your favorite kind)
• 12 mini slider buns
• 1 cup coleslaw (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C). Place the pork shoulder in a roasting pan with the onion and a pinch of salt and pepper.
2. Cover and roast for 4-5 hours, or until the pork is very tender and easy to shred with a fork.
3. Remove the pork from the oven and shred it with two forks.
4. Toss the shredded pork with BBQ sauce until well coated.
5. Assemble the sliders by placing a spoonful of pulled pork onto each mini bun and top with a little coleslaw.
6. Serve immediately or keep warm in the oven until ready to serve.

BBQ pulled pork sliders are a summer favorite that can be made in advance, and they’re always a hit at parties.

The juicy, flavorful pulled pork and the creamy coleslaw make these sliders a delicious and easy-to-eat dish for a crowd. They’re perfect for a laid-back barbecue or picnic.

Watermelon Feta and Mint Salad

This refreshing and vibrant watermelon salad is a perfect dish for a summer afternoon.

The sweetness of the watermelon pairs beautifully with the salty feta cheese and the fresh mint, creating a simple but sophisticated flavor profile. It’s a light, healthy, and hydrating dish that works wonderfully as a side or a light appetizer.

Ingredients:

• 5 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic glaze (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. Drizzle the olive oil over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
4. Drizzle with balsamic glaze for an extra layer of flavor, if desired.
5. Serve chilled or at room temperature.

This watermelon feta and mint salad is a simple and refreshing option for any summer gathering.

The sweetness of the watermelon and the salty feta are a perfect match, while the fresh mint adds an aromatic note. The balsamic glaze is optional but adds a nice tangy-sweet finish to this light, healthy dish.

Grilled Veggie and Quinoa Stuffed Peppers

These grilled veggie and quinoa stuffed peppers are a healthy and flavorful dish that is both filling and refreshing. Packed with protein-rich quinoa, colorful grilled vegetables, and fresh herbs, this dish is perfect for a summer meal that’s both hearty and light.

The smoky flavor from the grilled peppers makes it a fantastic side or main dish for any gathering.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup grilled zucchini, diced
• 1 cup grilled eggplant, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat.
2. Grill the zucchini and eggplant for 5-7 minutes, or until tender and slightly charred. Remove from the grill and set aside.
3. In a large bowl, combine the cooked quinoa, grilled vegetables, cherry tomatoes, parsley, and feta. Drizzle with olive oil, and season with garlic powder, oregano, salt, and pepper. Toss until well mixed.
4. Stuff each bell pepper with the quinoa and veggie mixture.
5. Grill the stuffed peppers for 10-15 minutes, or until the peppers are tender and slightly charred on the outside.
6. Serve warm.

These grilled veggie and quinoa stuffed peppers offer a hearty and nutritious meal with a smoky, grilled flavor.

They’re great for serving as a main dish for vegetarians or as a delicious side to accompany any summer barbecue.

Roasted Red Potato Salad with Lemon and Dill

This roasted red potato salad with lemon and dill is a tangy twist on the traditional potato salad.

The roasted potatoes provide a warm, crispy texture, while the fresh lemon and dill dressing adds a bright and herby flavor. It’s an easy-to-make, flavorful side dish perfect for summer cookouts.

Ingredients:

• 2 lbs red potatoes, cut into bite-sized pieces
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1/2 cup Greek yogurt
• 1/4 cup fresh dill, chopped
• 1/4 cup green onions, sliced

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the potato pieces with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
2. Roast the potatoes for 25-30 minutes, or until golden and crispy, tossing halfway through.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, Greek yogurt, and fresh dill.
4. Once the potatoes are roasted and cooled slightly, toss them with the lemon and dill dressing.
5. Sprinkle the salad with green onions and serve either warm or chilled.

This roasted red potato salad with lemon and dill offers a light and refreshing take on the classic.

The crispy roasted potatoes pair wonderfully with the tangy lemon and creamy yogurt dressing, making it a perfect side dish for any summer meal.

Spicy Mango Chicken Skewers

These spicy mango chicken skewers are sweet, spicy, and full of flavor, making them a fun and vibrant addition to any summer cookout.

The mango glaze brings a sweet and tangy punch, while the spices add just the right amount of heat. Perfect for grilling or baking, these skewers are easy to prepare and full of tropical flair.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 large mango, peeled and chopped
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1 tbsp olive oil
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a blender or food processor, combine the mango, honey, lime juice, chili powder, cayenne pepper, olive oil, salt, and pepper. Blend until smooth.
2. Thread the chicken cubes onto the soaked wooden skewers.
3. Brush the mango glaze generously onto the chicken skewers.
4. Preheat your grill to medium-high heat and grill the skewers for 5-7 minutes per side, or until the chicken is fully cooked (internal temperature should reach 165°F).
5. Serve the skewers with any leftover mango glaze for dipping.

These spicy mango chicken skewers are a delicious and tropical option for summer grilling.

The sweet mango glaze perfectly balances the spicy chili powder, making each bite full of flavor and heat. They’re sure to be a hit at any summer barbecue or picnic.

Caprese Pasta Salad

This Caprese pasta salad combines the bright, fresh flavors of tomatoes, mozzarella, basil, and a tangy balsamic glaze with pasta to create a refreshing and hearty dish.

It’s perfect for summer gatherings as it’s light yet filling, and the combination of textures and flavors makes it a crowd-pleaser.

Ingredients:

• 12 oz rotini or bowtie pasta
• 1 pint cherry or grape tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil, chopped
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Balsamic glaze (for drizzling, optional)

Instructions:

1. Cook the pasta according to package instructions, then drain and let cool.
2. In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
4. Pour the dressing over the pasta salad and toss gently to combine.
5. Drizzle with balsamic glaze before serving for an extra touch of sweetness.

This Caprese pasta salad is the perfect dish for summer.

The fresh ingredients like mozzarella, tomatoes, and basil shine, while the tangy balsamic dressing brings everything together. It’s a light yet filling dish that can be served as a side or main dish and can be made ahead of time.

Shrimp and Avocado Cucumber Cups

These refreshing shrimp and avocado cucumber cups are the perfect bite-sized appetizer or side for a summer gathering.

With cool, crisp cucumber cups filled with creamy avocado, zesty shrimp, and a hint of lime, they offer a bright and satisfying combination of flavors.

Ingredients:

• 2 large cucumbers, sliced into 1-inch thick rounds
• 1 lb cooked shrimp, peeled and chopped
• 1 ripe avocado, diced
• 2 tbsp red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Slice the cucumbers into thick rounds and scoop out a small portion of the center of each round to create a small well.
2. In a bowl, combine the chopped shrimp, avocado, red onion, cilantro, lime juice, salt, and pepper.
3. Spoon the shrimp and avocado mixture into each cucumber cup, pressing gently to fill them.
4. Serve immediately or refrigerate until ready to serve.

These shrimp and avocado cucumber cups are a perfect light appetizer for summer.

They offer a refreshing, savory bite with the perfect balance of cool cucumber, creamy avocado, and flavorful shrimp. The lime juice gives them a zesty kick that’s sure to impress guests.

Grilled Pineapple and Chicken Skewers

Grilled pineapple and chicken skewers are a tropical and sweet-savory treat that’s perfect for grilling season.

The combination of tender, juicy chicken and caramelized pineapple creates a wonderful contrast in flavors. These skewers are easy to prepare and make a fantastic addition to any summer barbecue or picnic.

Ingredients:

• 2 lbs chicken breast, cut into 1-inch cubes
• 1 large pineapple, peeled and cut into chunks
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger powder
• 1 tsp garlic powder
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, mix olive oil, soy sauce, honey, ginger powder, garlic powder, salt, and pepper. Add the chicken cubes and toss to coat. Marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Thread the chicken and pineapple chunks alternately onto the skewers.
4. Grill the skewers for 5-7 minutes on each side, or until the chicken is fully cooked and golden brown.
5. Serve the skewers with a drizzle of extra honey or soy sauce if desired.

These grilled pineapple and chicken skewers bring the perfect combination of savory, sweet, and smoky flavors.

The caramelized pineapple adds a burst of tropical sweetness, while the grilled chicken provides a hearty and satisfying bite. They’re great for summer cookouts and are easy to make in large batches.

Grilled Peach and Burrata Salad

This grilled peach and burrata salad combines the sweetness of grilled peaches with the creamy richness of burrata cheese.

Tossed with arugula, candied pecans, and a tangy vinaigrette, this salad is the perfect light and refreshing dish to accompany any summer meal.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 6 oz burrata cheese
• 4 cups arugula
• 1/4 cup candied pecans, chopped
• 1/4 red onion, thinly sliced
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat. Brush the peach halves with olive oil and place them on the grill, cut side down. Grill for 4-5 minutes or until they are lightly charred and softened.
2. In a large bowl, toss the arugula with red onion and candied pecans.
3. Once the peaches are grilled, slice them into wedges and add them to the salad.
4. Gently tear the burrata into pieces and add it to the salad as well.
5. Drizzle the balsamic vinegar and honey over the salad, then season with salt and pepper.
6. Serve immediately and enjoy the delightful combination of creamy, smoky, and sweet flavors.

This grilled peach and burrata salad is a perfect summer side dish.

The smoky sweetness of the peaches pairs beautifully with the creamy burrata, and the tangy vinaigrette adds a lovely finish. It’s a unique and light option that will surely impress your guests.

Zucchini and Squash Frittata

A zucchini and squash frittata is a great way to use up your summer vegetables in a simple yet satisfying dish.

This frittata is light but packed with flavor, and it can be served warm or at room temperature, making it an ideal choice for a summer brunch or picnic.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1/2 onion, diced
• 6 large eggs
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (such as thyme or basil), chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large, oven-safe skillet over medium heat. Add the zucchini, squash, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
3. In a bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
4. Pour the egg mixture over the cooked vegetables, making sure everything is evenly distributed. Let it cook for another 2-3 minutes on the stovetop to set the edges.
5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
6. Garnish with fresh herbs and serve either warm or at room temperature.

This zucchini and squash frittata is a light yet filling dish that’s perfect for summer gatherings.

The combination of fresh veggies and eggs makes it a great option for breakfast, brunch, or even a light dinner. It can also be made ahead, making it ideal for picnics or potlucks.

Mango and Black Bean Salad

This vibrant mango and black bean salad is a tropical and colorful dish that combines the sweetness of mango with the earthiness of black beans.

Tossed with a fresh cilantro-lime dressing, this salad is both refreshing and hearty. It’s a perfect side dish for a summer BBQ or a healthy meal on its own.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 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
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mango, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

This mango and black bean salad is light, refreshing, and packed with tropical flavors.

The sweetness of the mango contrasts perfectly with the savory black beans, while the lime dressing adds a zesty kick. It’s a healthy and colorful option that’s sure to brighten up your summer meals.

Grilled Corn and Avocado Salad

This grilled corn and avocado salad is a simple, fresh, and flavorful dish that captures the essence of summer.

The charred sweetness of grilled corn combines beautifully with creamy avocado, and the bright dressing made with lime and cilantro brings everything together. It’s perfect as a side for grilled meats or as a standalone dish.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, finely diced
• 1/4 cup crumbled queso fresco (optional)
• 3 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are charred and tender. Once grilled, let the corn cool slightly and cut the kernels off the cob.
3. In a large bowl, combine the grilled corn, diced avocados, cilantro, red onion, and queso fresco.
4. Drizzle with lime juice and olive oil, then toss gently to combine.
5. Season with salt and pepper to taste and serve immediately.

This grilled corn and avocado salad is the ultimate summer dish, full of fresh, vibrant flavors. The grilled corn adds a smoky sweetness, and the avocado gives it a creamy, rich texture.

The lime and cilantro dressing is zesty and refreshing, making this a great side dish or light main course.

Lemon Garlic Roasted Shrimp and Veggies

This lemon garlic roasted shrimp and veggies dish is light, flavorful, and packed with protein.

The shrimp is marinated in a tangy lemon garlic mixture and roasted alongside a mix of seasonal vegetables, resulting in a dish that’s both healthy and satisfying. It’s easy to make and requires minimal prep time.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, salt, and pepper. Toss the shrimp in this marinade and let it sit for 10-15 minutes.
3. Spread the cherry tomatoes, zucchini, and red bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
4. Add the marinated shrimp to the baking sheet, spreading them evenly with the vegetables.
5. Roast for 10-12 minutes, or until the shrimp are cooked through and the vegetables are tender.
6. Garnish with fresh parsley and serve immediately.

This lemon garlic roasted shrimp and veggies dish is a quick and healthy option for summer.

The garlic and lemon flavors infuse the shrimp with a refreshing, zesty taste, while the roasted vegetables add a savory contrast. It’s perfect for a light dinner or as part of a summer spread.

Grilled Mediterranean Chicken Skewers

These grilled Mediterranean chicken skewers are marinated in a flavorful mix of yogurt, lemon, garlic, and herbs, then grilled to perfection.

Served with a refreshing tzatziki sauce, these skewers are perfect for summer cookouts or casual gatherings.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/2 cucumber, grated (for tzatziki sauce)
• 1/2 cup Greek yogurt (for tzatziki sauce)
• 1 tbsp fresh dill, chopped (for tzatziki sauce)
• 1 tbsp lemon juice (for tzatziki sauce)

Instructions:

1. In a bowl, mix the Greek yogurt, olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken cubes and marinate for at least 30 minutes or up to 2 hours.
2. While the chicken is marinating, prepare the tzatziki sauce by combining the grated cucumber, Greek yogurt, fresh dill, and lemon juice in a bowl. Season with salt and pepper to taste.
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
4. Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and lightly charred.
5. Serve the skewers with the tzatziki sauce on the side for dipping.

These grilled Mediterranean chicken skewers are a flavorful and satisfying dish that’s perfect for summer grilling.

The yogurt marinade keeps the chicken tender and juicy, while the smoky grill adds depth of flavor. The cool, creamy tzatziki sauce provides the perfect complement to the savory chicken.