29+ Delicious and Easy Summer Grilling Side Dish Recipes to Impress Your Guests

Summer is the season for outdoor gatherings, and there’s nothing better than firing up the grill and enjoying good food with friends and family.

While the main event might be the sizzling steaks, juicy burgers, or perfectly grilled vegetables, the sides are what really make the meal shine.

From fresh salads to smoky grilled veggies, the right side dish can elevate your BBQ spread to new heights.

In this post, we’ve compiled 29+ summer grilling side dish recipes that are bursting with flavor, freshness, and fun.

Whether you’re looking for something light and refreshing or rich and indulgent, you’ll find a variety of side dishes to complement any grilled main course.

So, get ready to impress your guests with these mouthwatering recipes that will have everyone coming back for seconds!

29+ Delicious and Easy Summer Grilling Side Dish Recipes to Impress Your Guests

With these 29+ summer grilling side dish recipes, your BBQs will never be the same again.

From zesty salads to smoky grilled veggies and creamy dips, there’s something for every palate.

These sides are designed to pair perfectly with your grilled meats, seafood, and plant-based dishes, ensuring that every meal is balanced and full of flavor.

So, the next time you fire up the grill, don’t forget to include one (or more!) of these delicious side dishes to complete the feast.

Grilled Mexican Street Corn Salad (Esquites)

This zesty, creamy corn salad brings all the bold flavors of traditional Mexican street corn to your summer cookout—without the need for husks or sticks.

It’s easy to make ahead, packs a punch of lime, chili, and cotija cheese, and holds up great at room temperature, making it the ultimate party pleaser.

Ingredients:

• 4 ears of corn, shucked
• 2 tbsp olive oil
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 jalapeño, finely chopped (optional)
• Juice of 1 lime
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup chopped cilantro

Instructions:

1. Preheat grill to medium-high heat. Brush the corn with olive oil and grill, turning occasionally, until charred in spots and tender (about 10 minutes).
2. Let the corn cool slightly, then slice kernels off the cobs and place in a large bowl.
3. Add mayonnaise, sour cream, cotija cheese, jalapeño, lime juice, chili powder, salt, and pepper. Toss to combine.
4. Stir in chopped cilantro just before serving.

This salad is smoky, creamy, tangy, and just the right amount of spicy.

It’s a fresh and unexpected twist that pairs beautifully with grilled meats, especially anything with a little heat or sweetness. Serve chilled or at room temp—it only gets better as it sits.

Chili-Lime Grilled Zucchini Planks

Light yet flavorful, these grilled zucchini planks are brushed with a chili-lime marinade that transforms them from basic to bold.

They’re a great low-carb side that still brings serious punch and makes the most of peak summer produce.

Ingredients:

• 3 medium zucchini
• 2 tbsp olive oil
• Zest and juice of 1 lime
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Preheat grill to medium heat. Slice zucchini lengthwise into 1/4-inch thick planks.
2. In a small bowl, whisk together olive oil, lime zest and juice, chili powder, cumin, paprika, salt, and pepper.
3. Brush zucchini with the chili-lime mixture on both sides.
4. Grill zucchini 2–3 minutes per side, until tender with grill marks.
5. Garnish with chopped cilantro and extra lime wedges for squeezing.

These zucchini planks are bright, savory, and subtly smoky with a citrusy zing. They’re a great option when you want something that feels light but still full of flavor.

Plus, they’re vegan, gluten-free, and grill-friendly—what more could you want in a summer side?

Smoky Bacon & Chive Potato Skewers

Bring a twist to the classic potato salad with these grilled potato skewers, infused with smoky bacon flavor and a burst of fresh chive.

Crisped on the grill and finished with a creamy drizzle, they’re hearty enough to rival the main dish.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 6 slices thick-cut bacon
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/3 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup chopped chives

Instructions:

1. Boil potatoes for 8–10 minutes until just fork-tender. Drain and let cool slightly.
2. Meanwhile, cook bacon until crisp. Drain and crumble.
3. Toss potatoes with olive oil, salt, and pepper. Thread onto skewers.
4. Grill over medium-high heat for 5–7 minutes, turning occasionally, until golden and crispy.
5. In a bowl, mix sour cream, mustard, vinegar, and a bit of salt.
6. Drizzle potatoes with sauce, then sprinkle bacon and fresh chives on top before serving.

These skewers are like your favorite loaded potato salad—only smokier, crispier, and way more fun to eat.

They’re a crowd-favorite with both adults and kids and are sturdy enough to hold their own next to grilled steaks or sausages.

Grilled Garlic-Parmesan Asparagus

Grilled asparagus brings out its natural sweetness, and with a little garlic and Parmesan, it becomes a showstopper side.

The smoky char from the grill, combined with the savory richness of the cheese and a touch of garlic, makes it a standout option for your summer meals.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 tsp lemon zest
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat. Toss the asparagus with olive oil, minced garlic, salt, and pepper.
2. Grill the asparagus for about 3–5 minutes, turning occasionally, until tender and lightly charred.
3. Remove from the grill and sprinkle with Parmesan cheese and lemon zest while still hot.
4. Serve with fresh lemon wedges for an extra burst of citrus.

This grilled asparagus is fresh and flavorful, with the garlic bringing depth and the Parmesan adding a salty, rich bite.

The lemon zest ties everything together for a refreshing and vibrant finish. It’s an excellent side for any grilled meat or seafood and perfect for a healthy, yet indulgent summer dish.

Crispy Grilled Sweet Potato Fries

Sweet potato fries take on a deliciously smoky flavor when grilled, and the crispy edges are perfect when paired with a tangy dipping sauce.

These fries are a great option when you’re looking for a healthier alternative to regular fries but still want that crispy satisfaction.

Ingredients:

• 2 large sweet potatoes, cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 tsp cayenne pepper (optional)
• 1/3 cup Greek yogurt
• 1 tbsp honey
• 1 tbsp Dijon mustard

Instructions:

1. Preheat your grill to medium heat. Toss sweet potato fries with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper.
2. Grill the fries in a grill basket or on a foil-lined tray for 5–7 minutes per side, until crispy and golden brown.
3. While the fries are grilling, mix Greek yogurt, honey, and Dijon mustard in a small bowl to make the dipping sauce.
4. Serve the fries hot with a drizzle of dipping sauce.

These grilled sweet potato fries are perfectly crispy on the outside and soft on the inside, with a hint of smokiness from the grill.

The creamy honey-Dijon dip adds a unique twist that balances the fries’ sweetness. It’s a great way to enjoy a lighter version of your favorite fry.

Lemon & Herb Grilled Couscous Salad

A light and refreshing couscous salad with a medley of fresh herbs, lemon, and grilled vegetables makes for a vibrant and easy summer side dish.

It’s great for preparing ahead of time and works perfectly as a complement to grilled chicken, lamb, or seafood.

Ingredients:

• 1 cup couscous
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook couscous according to package instructions. Fluff with a fork and set aside to cool.
2. Preheat the grill to medium heat. Toss cherry tomatoes, bell pepper, and cucumber with olive oil, salt, and pepper.
3. Grill vegetables for 3–5 minutes, just until tender and lightly charred.
4. Combine couscous, grilled vegetables, fresh herbs, lemon zest, and lemon juice in a large bowl. Toss well to combine.
5. Adjust seasoning with salt and pepper to taste.

This couscous salad is fresh, tangy, and herbaceous, making it the perfect accompaniment to your grilled mains.

The lemony zing brightens up the vegetables and couscous, while the mint and parsley give it a refreshing lift. It’s a great option when you want something light but satisfying and full of vibrant flavors.

Grilled Caprese Skewers

These Caprese skewers are a fun, fresh take on the classic Italian salad, perfect for grilling.

The combination of juicy tomatoes, creamy mozzarella, and fragrant basil, drizzled with balsamic glaze, is a refreshing side that pairs beautifully with any grilled protein.

Ingredients:

• 1 pint cherry tomatoes
• 1 package fresh mozzarella balls (bocconcini)
• 1 bunch fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze

Instructions:

1. Preheat the grill to medium-high heat. Thread cherry tomatoes, mozzarella balls, and fresh basil leaves onto skewers, alternating between the three ingredients.
2. Brush the skewers with olive oil and season with salt and pepper.
3. Grill the skewers for 2–3 minutes on each side, just until the mozzarella starts to soften and the tomatoes get a slight char.
4. Drizzle the grilled skewers with balsamic glaze before serving.

These Caprese skewers are light, flavorful, and perfect for a summer BBQ. The tomatoes burst with juiciness, while the mozzarella softens on the grill, creating a delicious contrast in textures.

The basil adds a fresh, aromatic note, and the balsamic glaze elevates the entire dish with its sweet tang. These skewers are ideal for any occasion and a delightful way to enjoy a light and refreshing side.

Grilled Mango & Avocado Salad

Grilled mango adds a smoky sweetness that pairs perfectly with creamy avocado and crisp greens in this vibrant salad.

The combination of fresh ingredients and a tangy lime dressing makes this salad the perfect side dish for any grilled meats or seafood.

Ingredients:

• 2 ripe mangos, peeled and sliced
• 2 avocados, pitted and sliced
• 4 cups mixed salad greens (arugula, spinach, or mixed baby greens)
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tbsp honey
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the grill to medium heat. Grill mango slices for 2–3 minutes per side, until lightly charred and caramelized.
2. In a large salad bowl, combine the grilled mango, avocado, salad greens, and red onion.
3. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh cilantro before serving.

This Grilled Mango & Avocado Salad offers a balance of smoky, sweet, and creamy flavors.

The grilled mango adds an unexpected depth of flavor, while the avocado provides a rich, buttery texture. The lime dressing ties everything together with a citrusy punch, making this a light and refreshing side dish that’s perfect for warm summer evenings.

Grilled Corn and Black Bean Salsa

This colorful and flavorful salsa is a great way to showcase the sweet, charred flavor of grilled corn combined with the heartiness of black beans.

The addition of fresh herbs, lime, and a touch of chili makes this salsa a flavorful and refreshing side dish or topping for grilled meats.

Ingredients:

• 4 ears of corn, shucked
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1–2 jalapeños, finely chopped (optional)
• Juice of 2 limes
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for 10–12 minutes, turning occasionally, until it’s lightly charred and cooked through.
2. Let the corn cool slightly, then cut the kernels off the cob and place them in a large bowl.
3. Add black beans, bell pepper, onion, cilantro, and jalapeños (if using) to the corn.
4. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour over the salsa and toss to combine.

This Grilled Corn and Black Bean Salsa is a perfect blend of smoky, spicy, and refreshing flavors. The grilled corn adds a delightful sweetness, while the black beans provide protein and heartiness.

The lime dressing enhances the fresh ingredients, and the salsa can be served as a side dish or used as a topping for tacos, grilled chicken, or fish. It’s versatile, vibrant, and full of bold flavors that scream summer.

Grilled Parmesan Broccoli

Grilled broccoli takes on a smoky flavor that pairs perfectly with its natural bitterness, while the Parmesan adds a rich, nutty finish.

This easy and healthy side dish is a great way to incorporate more veggies into your grilling spread, while still giving it that indulgent twist everyone loves.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat your grill to medium-high heat. Toss the broccoli florets with olive oil, garlic powder, salt, and pepper.
2. Grill the broccoli for 4–5 minutes per side, until tender and lightly charred.
3. Remove from the grill and immediately sprinkle with grated Parmesan cheese.
4. For a little extra heat, add red pepper flakes on top before serving.

This Grilled Parmesan Broccoli brings out the best in this often-overlooked vegetable.

The grill imparts a smoky depth of flavor that works well with the salty, creamy Parmesan. It’s simple, healthy, and absolutely delicious. This side pairs perfectly with grilled meats, and it’s a great way to impress guests with a veggie dish that feels indulgent!

Grilled Watermelon & Feta Salad

Grilled watermelon is one of those summer surprises that’s both refreshing and unexpected.

The natural sugars in the watermelon caramelize slightly on the grill, adding a touch of sweetness that complements the salty feta and fresh mint. It’s a perfect side to serve with grilled pork, chicken, or even as a refreshing starter.

Ingredients:

• 4 slices of watermelon, about 1-inch thick
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat. Brush the watermelon slices lightly with olive oil.
2. Grill the watermelon for 2–3 minutes on each side, just until grill marks appear and the fruit softens slightly.
3. Arrange the grilled watermelon slices on a serving platter. Sprinkle with crumbled feta, fresh mint, salt, and pepper.
4. Drizzle with balsamic glaze before serving.

This Grilled Watermelon & Feta Salad is a refreshing and unique dish that combines sweet and savory flavors in a delightful way.

The smoky charred edges of the watermelon enhance its natural sweetness, while the salty feta and fresh mint provide balance and a burst of flavor. This is a great side for a BBQ, offering a cool, light option to counterbalance heavier grilled meats.

Grilled Roasted Garlic & Lemon Potatoes

Grilled potatoes take on a whole new level of flavor when paired with the boldness of roasted garlic and the brightness of lemon.

These grilled roasted garlic and lemon potatoes are crispy on the outside and perfectly tender inside, offering a deliciously savory side dish that goes well with almost any grilled protein.

Ingredients:

• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 bulb garlic, roasted (see instructions)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. To roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and fragrant. Once roasted, squeeze the garlic out of its skins and mash it into a paste.
2. Preheat your grill to medium-high heat. Toss the halved baby potatoes with olive oil, roasted garlic paste, lemon zest, salt, and pepper.
3. Grill the potatoes, turning occasionally, for 10–12 minutes, or until they’re golden brown and crispy on the outside while remaining tender on the inside.
4. Drizzle with lemon juice and garnish with fresh parsley before serving.

These Grilled Roasted Garlic & Lemon Potatoes are crispy, garlicky, and full of bright citrus flavor.

The roasted garlic adds depth to the dish, while the lemon brings freshness to balance out the savory potatoes. This side dish is perfect for pairing with grilled meats like steak, chicken, or lamb, and it’s sure to become a favorite at your BBQs.

Grilled Mediterranean Vegetable Skewers

These Mediterranean vegetable skewers are bursting with vibrant flavors and are the perfect accompaniment to any grilled meats or seafood.

With their smoky char and Mediterranean-inspired seasoning, they make for a delightful side that’s both healthy and flavorful.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, quartered
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat your grill to medium-high heat. Thread the vegetables onto skewers, alternating between zucchini, bell peppers, onion, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, dried oregano, garlic powder, salt, pepper, and lemon juice.
3. Brush the vegetable skewers with the olive oil mixture on all sides.
4. Grill the skewers for 8–10 minutes, turning occasionally, until the vegetables are tender and lightly charred.
5. Optionally, sprinkle crumbled feta cheese on top before serving.

These Grilled Mediterranean Vegetable Skewers are flavorful and versatile.

The smoky char from the grill complements the natural sweetness of the peppers and tomatoes, while the feta adds a tangy finish. With bright citrus and aromatic herbs, these skewers are the perfect side to accompany grilled lamb, chicken, or fish.

Grilled Herb & Garlic Mushrooms

Mushrooms absorb flavors beautifully and become rich and savory when grilled.

These herb-infused mushrooms are smoky, garlicky, and packed with earthy flavors that make them a perfect side dish to pair with anything from steak to chicken.

Ingredients:

• 16 oz button or cremini mushrooms, cleaned
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, combine olive oil, garlic, thyme, rosemary, salt, and pepper.
2. Toss the mushrooms in the herb mixture until evenly coated.
3. Grill the mushrooms for 3–5 minutes, turning occasionally, until they are tender and lightly charred.
4. Remove from the grill and garnish with fresh parsley before serving.

These Grilled Herb & Garlic Mushrooms are irresistibly savory and aromatic.

The garlic and herbs bring out the earthy flavors of the mushrooms, while the grilling process imparts a lovely smokiness. They’re a fantastic side to pair with any grilled meat or as part of a vegetarian spread.

Grilled Peach & Burrata Salad

Grilled peaches caramelize beautifully on the grill, adding a smoky sweetness that perfectly balances the creaminess of burrata.

Combined with arugula and a light vinaigrette, this salad is a perfect summer side dish that’s fresh, indulgent, and a little unexpected.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese
• 4 cups arugula
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your grill to medium heat. Brush the peach halves with olive oil.
2. Grill the peaches for 2–3 minutes per side, until lightly charred and caramelized.
3. In a large bowl, combine the arugula, grilled peaches, and burrata (tear it into pieces).
4. Drizzle the salad with honey, balsamic vinegar, salt, and pepper.
5. Garnish with fresh basil leaves before serving.

This Grilled Peach & Burrata Salad offers a gorgeous combination of smoky, sweet, and creamy flavors.

The juicy grilled peaches add a nice contrast to the rich, soft burrata, while the arugula brings a peppery bite to balance everything out. It’s a perfect summer side that’s both refreshing and luxurious, and it pairs beautifully with grilled meats like chicken, pork, or even fish.

Grilled Corn and Avocado Guacamole

This twist on classic guacamole adds a smoky depth from grilled corn, balancing the creamy avocado and zesty lime.

It’s perfect as a dip or a side dish to complement grilled meats, tacos, or tortilla chips. With a touch of heat from jalapeño and the richness of avocados, this guacamole will be a hit at any summer gathering.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, peeled and pitted
• 1 small red onion, finely diced
• 1 jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Grill the corn for 10–12 minutes, turning occasionally, until the kernels are charred and tender.
2. Let the corn cool slightly before cutting the kernels off the cob.
3. In a bowl, mash the avocados until smooth. Add the grilled corn kernels, red onion, jalapeño, cilantro, and lime juice. Mix everything together.
4. Season with salt and pepper to taste before serving.

This Grilled Corn and Avocado Guacamole is a fresh, smoky, and slightly spicy dip that adds a fun twist to your classic guacamole.

The charred corn enhances the guacamole with a savory sweetness, making it a standout side dish for any BBQ or summer gathering.

Grilled Cauliflower Steaks with Tahini Sauce

Grilled cauliflower steaks are a hearty, flavorful side dish that takes the humble vegetable to the next level.

The smoky flavor from the grill pairs perfectly with the rich, nutty tahini sauce, creating a balance of flavors that’s both comforting and vibrant. This dish is perfect for vegetarians, vegans, and anyone who loves a good grilled veggie.

Ingredients:

• 1 large head of cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (or as needed to thin the tahini)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat. Slice the cauliflower into 1-inch thick steaks.
2. Brush both sides of the cauliflower steaks with olive oil, then season with garlic powder, salt, and pepper.
3. Grill the steaks for 5–7 minutes per side, until they are golden brown and tender.
4. While grilling, whisk together tahini, lemon juice, and water in a bowl until smooth. Add more water if needed to reach a drizzling consistency.
5. Once the cauliflower steaks are grilled, drizzle them with the tahini sauce and garnish with fresh parsley.

These Grilled Cauliflower Steaks with Tahini Sauce are rich and savory with a creamy sauce that complements the smoky cauliflower perfectly.

The char from the grill brings out the cauliflower’s natural sweetness, and the tahini sauce adds a nutty, velvety touch. This side is hearty enough to be the star of a vegetarian BBQ spread but pairs equally well with grilled meats.

Grilled Greek-Style Stuffed Pitas

These Greek-style stuffed pitas are loaded with grilled vegetables, feta, and a tangy tzatziki sauce.

They’re perfect as a side dish or a handheld snack that pairs wonderfully with grilled meats like lamb or chicken. The warmth of the pita combined with the coolness of the tzatziki makes for a refreshing and flavorful summer treat.

Ingredients:

• 4 pita breads, halved
• 1 zucchini, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup tzatziki sauce
• 1/4 cup fresh dill, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat. Toss the zucchini, red bell pepper, and onion in olive oil, salt, and pepper.
2. Grill the vegetables for 5–7 minutes, turning occasionally, until they are tender and slightly charred.
3. While the vegetables are grilling, warm the pita breads on the grill for 1–2 minutes per side until slightly crispy.
4. To assemble, stuff the warm pita halves with grilled vegetables, crumbled feta, and a drizzle of tzatziki sauce.
5. Garnish with fresh dill and serve.

These Grilled Greek-Style Stuffed Pitas are full of fresh, smoky, and tangy flavors.

The grilled vegetables and feta create a savory base, while the cool tzatziki sauce ties everything together with its refreshing cucumber and garlic flavor. This is the perfect side dish to serve alongside grilled meats or as part of a Mediterranean-inspired BBQ spread.

Grilled Sweet Potato Wedges with Lime Crema

These grilled sweet potato wedges are a perfect combination of smoky, sweet, and savory flavors.

Paired with a tangy lime crema, they make a delicious and healthy side dish that pairs wonderfully with grilled meats, seafood, or even as a standalone snack.

Ingredients:

• 3 large sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tbsp fresh cilantro, chopped

Instructions:

1. Preheat your grill to medium heat. Toss the sweet potato wedges in olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Grill the wedges for 5–7 minutes per side, turning occasionally, until they’re tender and lightly charred.
3. While the wedges are grilling, mix the sour cream, lime juice, and cilantro in a bowl to create the lime crema.
4. Once the sweet potatoes are grilled, serve with a drizzle of lime crema on top.

These Grilled Sweet Potato Wedges are the perfect balance of crispy on the outside and tender on the inside, with the smoky flavor from the grill enhancing the sweetness of the potatoes.

The lime crema adds a refreshing and zesty touch that elevates the entire dish, making it a perfect side for your summer grilling.

Grilled Asparagus with Lemon and Parmesan

Grilled asparagus is a simple yet sophisticated side dish that’s both easy to prepare and packed with flavor. The charred asparagus brings out a savory, smoky taste, which is complemented by the brightness of lemon and the richness of Parmesan.

This side is a great choice to serve with grilled fish, steak, or chicken.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Fresh lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat. Toss the asparagus in olive oil, salt, and pepper.
2. Grill the asparagus for 3–5 minutes, turning occasionally, until tender and lightly charred.
3. Once grilled, remove from the grill and sprinkle with lemon zest and grated Parmesan cheese.
4. Serve with fresh lemon wedges on the side for a burst of citrus.

This Grilled Asparagus with Lemon and Parmesan is light yet full of flavor.

The grilled asparagus becomes tender with a smoky richness, while the lemon zest and Parmesan provide a fresh and savory finish. It’s the perfect side to complement any grilled meal, from fish to steak.

Grilled Eggplant with Garlic Yogurt Sauce

Grilled eggplant is a great way to enjoy this versatile vegetable, which becomes tender and smoky on the grill.

Topped with a tangy garlic yogurt sauce, this side dish is both creamy and savory, making it a delightful addition to your summer BBQ menu.

Ingredients:

• 2 medium eggplants, sliced into 1-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your grill to medium heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant for 3–4 minutes per side, until it becomes tender and lightly charred.
3. In a small bowl, mix the Greek yogurt, lemon juice, garlic, and parsley to create the garlic yogurt sauce.
4. Once the eggplant is grilled, drizzle the garlic yogurt sauce over the top and serve.

This Grilled Eggplant with Garlic Yogurt Sauce is a creamy, smoky, and savory dish that works perfectly as a side to grilled meats or as part of a Mediterranean-inspired spread.

The yogurt sauce adds a cool, tangy contrast to the smoky eggplant, creating a flavor-packed side that’s sure to impress.

Grilled Charred Romaine with Caesar Dressing

Grilled romaine lettuce takes a classic salad to the next level, adding a smoky char that pairs beautifully with the creamy tang of Caesar dressing.

This easy and impressive side dish combines freshness and bold flavors, making it perfect for summer cookouts.

Ingredients:

• 4 romaine hearts, halved lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup Caesar dressing (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/4 cup croutons (optional)

Instructions:

1. Preheat your grill to medium-high heat. Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.
2. Grill the romaine halves, cut side down, for about 2-3 minutes until they are lightly charred and slightly wilted.
3. Remove from the grill and drizzle with Caesar dressing. Top with grated Parmesan and croutons, if using.

Grilled Charred Romaine with Caesar Dressing is a simple yet elegant side that adds a smoky and savory dimension to your classic Caesar salad.

The char from the grill enhances the lettuce’s natural sweetness, while the creamy Caesar dressing and Parmesan give it a rich and satisfying finish. This side is the perfect complement to grilled meats or seafood.

Grilled Mexican Street Corn (Elote)

Mexican street corn, or elote, is a popular and flavorful side dish made with charred corn on the cob coated in creamy, tangy toppings.

The smoky flavor from the grill, combined with the creamy sauce, cotija cheese, and chili powder, creates an irresistible side that’s perfect for summer BBQs.

Ingredients:

• 4 ears of corn, husked
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese, crumbled
• 1 tsp chili powder
• 1 tbsp lime juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for 10-12 minutes, turning occasionally, until the corn is charred and tender.
2. In a small bowl, mix the mayonnaise, sour cream, chili powder, and lime juice until well combined.
3. Once the corn is grilled, brush each ear with the mayonnaise mixture. Sprinkle with crumbled cotija cheese and additional chili powder to taste.
4. Garnish with fresh cilantro before serving.

Grilled Mexican Street Corn (Elote) is an iconic and mouthwatering summer treat.

The charred corn adds depth of flavor, while the creamy topping of mayo, sour cream, and cotija provides richness and tang. The chili powder adds a kick of heat, making it the perfect side dish for any BBQ or cookout.

Grilled Brussels Sprouts with Balsamic Glaze

Grilled Brussels sprouts take on a whole new flavor when charred on the grill.

This side dish is both smoky and slightly sweet, with the balsamic glaze adding a tangy, caramelized finish. It’s a great way to enjoy Brussels sprouts in a new and exciting way.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp balsamic glaze
• 1 tbsp fresh thyme, chopped (optional)

Instructions:

1. Preheat your grill to medium-high heat. Toss the Brussels sprouts with olive oil, salt, and pepper.
2. Grill the Brussels sprouts for 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on the outside.
3. Drizzle with balsamic glaze and garnish with fresh thyme before serving.

Grilled Brussels Sprouts with Balsamic Glaze are a smoky, savory, and slightly sweet side dish that’s sure to become a favorite.

The charred sprouts add a crisp, caramelized exterior, while the balsamic glaze offers a rich and tangy finish. This side pairs wonderfully with grilled meats or as part of a vegetable-focused spread.