26+ Delicious and Easy Summer Side Recipes to Elevate Your BBQ Game

As the days get longer and the temperatures rise, summer dining calls for fresh, light, and flavorful dishes that pair perfectly with the season’s best ingredients.

Whether you’re hosting a backyard BBQ, enjoying a picnic in the park, or simply cooking a meal for the family, the right summer sides can elevate any occasion.

From crispy grilled veggies to refreshing salads and zesty salsas, the options are endless when it comes to creating sides that capture the essence of summer.

In this blog post, we’ve gathered 26+ summer side recipes that will add flavor, texture, and color to your meals.

These dishes are easy to prepare, versatile, and perfect for bringing the flavors of the season straight to your table.

So, grab your apron and get ready to discover some new favorite summer sides!

26+ Delicious and Easy Summer Side Recipes to Elevate Your BBQ Game

With these 26+ summer side recipes, you’re all set to bring vibrant, flavorful dishes to your summer spread.

Whether you’re cooking for a crowd or just preparing a light meal, these sides will make every meal feel like a celebration of the season.

From fresh salads to grilled delights and tangy dips, there’s a recipe here for every occasion.

So, the next time you’re planning your summer meals, don’t forget to try out a few of these amazing side dishes.

Grilled Street Corn Salad

This fresh take on Mexican street corn (elote) transforms the classic flavors into a vibrant, shareable salad that’s perfect for backyard BBQs or casual summer dinners.

Smoky grilled corn, tangy lime, and creamy cotija cheese come together in a dish that’s both nostalgic and new.

Ingredients:

• 4 ears of corn, husks removed
• 2 tablespoons olive oil
• 1/3 cup mayonnaise
• 1/2 teaspoon chili powder
• Juice of 1 lime
• 1/3 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Brush corn with olive oil and grill for 10–12 minutes, turning occasionally, until slightly charred.
2. Let corn cool slightly, then cut the kernels off the cob into a large bowl.
3. In a separate small bowl, whisk together mayonnaise, chili powder, and lime juice.
4. Toss grilled corn with the mayo mixture, then fold in cotija cheese and cilantro.
5. Season with salt and pepper to taste. Serve warm or chilled.

A bowl of this Grilled Street Corn Salad on the table instantly brings festive, summery vibes.

The char on the corn adds smoky depth, while the lime and cheese keep things bright and savory. It’s a versatile side that pairs well with everything from tacos to grilled steak.

Watermelon Cucumber Feta Bites

These juicy, refreshing bites are like summer in snack form—crisp, cool, and full of flavor. The salty feta balances the sweetness of watermelon, while cucumber adds a satisfying crunch.

Topped with a hint of mint, these bites are perfect for patio parties or light summer spreads.

Ingredients:

• 2 cups seedless watermelon, cubed
• 1 cucumber, sliced into rounds
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh mint, finely chopped
• Balsamic glaze (optional)
• Toothpicks for serving

Instructions:

1. On each cucumber round, place a cube of watermelon.
2. Sprinkle a small amount of feta on top of each watermelon cube.
3. Garnish with fresh mint and a light drizzle of balsamic glaze if desired.
4. Secure with toothpicks and serve chilled.

These bite-sized morsels are as delightful to look at as they are to eat.

Light, flavorful, and fuss-free, they’re the kind of dish that disappears quickly—and always has guests asking for the recipe.

Lemon Herb Orzo Salad

This zesty, herbaceous orzo salad is a refreshing change from heavier pasta sides. Packed with summer herbs and bright lemon, it’s light yet satisfying.

Perfect for picnics or as a make-ahead side for grilled mains, this dish delivers flavor in every forkful.

Ingredients:

• 1 cup orzo pasta
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/2 cup chopped parsley
• 1/4 cup chopped basil
• 1/4 cup crumbled feta cheese
• 1/3 cup chopped cherry tomatoes
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse with cold water to stop the cooking.
2. In a large bowl, toss the orzo with olive oil, lemon zest, and lemon juice.
3. Fold in parsley, basil, cherry tomatoes, and feta cheese.
4. Season with salt and pepper. Chill for at least 30 minutes before serving.

This Lemon Herb Orzo Salad is summer simplicity at its best.

It’s light enough to beat the heat, but hearty enough to hold its own next to grilled meats or fish. Plus, it only gets better as it sits—making it a stress-free, make-ahead option for any summer gathering.

Spicy Mango Guacamole

Mango guacamole is a sweet and spicy twist on the traditional dip, bringing a burst of tropical flavor to your summer meals.

The juicy mango adds a refreshing sweetness, while the kick from jalapeño and the richness of avocado keep things balanced and exciting.

Ingredients:

• 2 ripe avocados
• 1 ripe mango, peeled and diced
• 1 small red onion, finely chopped
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• Juice of 1 lime
• Salt to taste
• 1/4 cup chopped cilantro

Instructions:

1. In a medium bowl, mash the avocados with a fork until smooth but still chunky.
2. Add the diced mango, chopped onion, and jalapeño to the mashed avocado.
3. Squeeze in lime juice, then season with salt and stir everything together.
4. Fold in chopped cilantro and give it a final stir before serving.

This Spicy Mango Guacamole is not your typical guac.

The mango adds a refreshing sweetness that contrasts beautifully with the creamy avocado and spicy jalapeño. It’s a perfect accompaniment to tortilla chips, tacos, or grilled meats—bringing the ultimate summer vibes to your table.

Grilled Zucchini and Corn Salad

Grilled vegetables make for a wonderfully smoky and earthy side dish, and this zucchini and corn salad brings it all together with a zesty lemon dressing.

The combination of charred corn and tender zucchini is a true taste of summer that pairs wonderfully with just about anything off the grill.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 3 ears of corn, husked
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush zucchini slices and corn with olive oil and season with salt and pepper.
3. Grill zucchini for 4–5 minutes on each side, until grill marks appear and tender.
4. Grill corn for 10–12 minutes, turning frequently, until charred.
5. Allow the vegetables to cool slightly before cutting the kernels off the cob and slicing the zucchini into smaller pieces.
6. In a large bowl, combine the grilled zucchini and corn, then drizzle with lemon juice and smoked paprika. Toss everything together and finish with fresh basil.

Grilled Zucchini and Corn Salad is an earthy yet refreshing side that’s great for any occasion.

The smoky char from the grill complements the sweetness of the corn and the delicate zucchini, while the tangy lemon dressing brings it all to life.

Cilantro Lime Rice

Cilantro Lime Rice is the perfect side dish for any Mexican-inspired meal.

Fluffy rice gets a punch of flavor from fresh lime and cilantro, creating a light yet zesty complement to tacos, enchiladas, or grilled meats. It’s easy to make, and you can adjust the lime or cilantro to your taste.

Ingredients:

• 1 cup long-grain white rice
• 2 cups water
• 1 tablespoon olive oil
• Juice of 1 lime
• Zest of 1 lime
• 1/2 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for 18–20 minutes until the rice is cooked and water is absorbed.
2. Fluff the rice with a fork and stir in olive oil, lime juice, and lime zest.
3. Fold in the fresh cilantro and adjust the seasoning with more salt if needed.

Cilantro Lime Rice is the perfect fresh and fragrant side dish that brings a burst of flavor without overshadowing your main course.

The citrusy tang from the lime and the herby kick of cilantro make it a universally loved addition to any summer spread.

Avocado and Black Bean Salad

This Avocado and Black Bean Salad is a cool and hearty side that’s loaded with healthy ingredients and full of flavor.

With creamy avocado, protein-packed black beans, and a tangy lime dressing, this salad is perfect for BBQs, picnics, or just as a fresh side for any summer meal.

Ingredients:

• 1 can black beans, drained and rinsed
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the black beans, diced avocado, chopped onion, and corn.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving.

This Avocado and Black Bean Salad is both refreshing and satisfying, with a perfect balance of creamy, crunchy, and tangy flavors.

It’s great on its own or as a side dish to grilled meats, tacos, or fish. The lime dressing elevates it with a refreshing, citrusy zing.

Grilled Peach and Burrata Salad

Sweet grilled peaches paired with creamy burrata cheese make for a luxurious summer salad. This dish combines savory, sweet, and tangy flavors in every bite.

The grilled peaches’ caramelized exterior enhances their natural sweetness, while the creamy burrata adds richness.

Ingredients:

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

Instructions:

1. Preheat the grill to medium-high heat. Brush peach halves with olive oil and grill for 3–4 minutes on each side until grill marks form and the peaches soften.
2. Arrange the mixed greens on a large platter, then place the grilled peaches on top.
3. Tear the burrata cheese into pieces and scatter over the salad.
4. Drizzle with honey and balsamic vinegar, and season with salt and pepper.
5. Garnish with fresh basil leaves before serving.

This Grilled Peach and Burrata Salad is a stunning and indulgent side that’s perfect for summer.

The contrast between the sweet peaches and creamy burrata, paired with the bitterness of arugula and balsamic vinegar, creates a balanced dish that’s great for any occasion.

Roasted Sweet Potato and Pecan Salad

Roasted Sweet Potato and Pecan Salad is a warm, earthy, and slightly sweet side dish that’s perfect for a summer dinner or potluck.

The caramelized sweetness of the roasted sweet potatoes pairs beautifully with the crunch of toasted pecans and the slight tang of a maple dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1/4 cup olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup pecans, toasted
• 2 tablespoons maple syrup
• 2 cups mixed greens (spinach, arugula, or kale)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, cumin, salt, and pepper.
2. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
3. While the potatoes roast, toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
4. In a small bowl, whisk together maple syrup and apple cider vinegar to create the dressing.
5. Once the sweet potatoes are done, let them cool slightly before tossing them with the mixed greens, toasted pecans, and dressing.

This Roasted Sweet Potato and Pecan Salad offers a warm, comforting flavor with a perfect blend of sweetness, crunch, and tang.

It’s a great way to elevate a summer meal, and its combination of flavors makes it an ideal side for grilled meats, or a standalone dish for a vegetarian meal.

Roasted Garlic and Parmesan Cauliflower

This Roasted Garlic and Parmesan Cauliflower is a savory and aromatic side that adds depth to any meal.

Roasting brings out the natural sweetness of the cauliflower, while garlic and parmesan give it a rich, irresistible flavor. It’s a great alternative to heavier sides like mashed potatoes or pasta.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, minced garlic, oregano, salt, and pepper.
3. Spread the cauliflower evenly on the baking sheet and roast for 25–30 minutes, or until golden and crispy on the edges.
4. Once roasted, remove from the oven and sprinkle with grated parmesan cheese.
5. Garnish with fresh parsley and serve warm.

Roasted Garlic and Parmesan Cauliflower is a flavorful, savory side that makes cauliflower shine.

The garlic and parmesan elevate the cauliflower’s natural sweetness, making it a perfect addition to grilled meats, fish, or pasta dishes.

Cucumber, Tomato, and Red Onion Salad

This Cucumber, Tomato, and Red Onion Salad is the epitome of a light, refreshing summer dish.

Crisp cucumbers, juicy tomatoes, and tangy red onions come together in a simple yet flavorful salad that pairs well with almost anything—from grilled burgers to Mediterranean dishes.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• 1/4 cup fresh dill, chopped

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the vegetables and toss gently to combine.
4. Garnish with fresh dill and serve chilled.

This Cucumber, Tomato, and Red Onion Salad is a quick and easy side that’s full of refreshing flavors.

It’s perfect for a hot summer day, offering a light crunch and a tangy kick from the vinegar and honey dressing. It complements almost any main course, especially grilled dishes or Mediterranean meals.

Pineapple and Jicama Slaw

Pineapple and Jicama Slaw brings together sweet, crunchy, and tangy flavors in a bright, refreshing side dish.

The jicama adds a satisfying crunch, while pineapple gives a juicy sweetness, all balanced with a tangy lime dressing. It’s a fun twist on traditional coleslaw and pairs wonderfully with tacos or grilled seafood.

Ingredients:

• 2 cups jicama, peeled and julienned
• 1 cup fresh pineapple, diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine jicama, pineapple, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss gently to combine.
4. Serve immediately or chill for 30 minutes to allow the flavors to meld.

Pineapple and Jicama Slaw is a sweet, crunchy, and slightly tangy side that’s perfect for any summer occasion.

The jicama’s crispness contrasts beautifully with the juicy pineapple, and the lime dressing adds a bright citrusy punch. This slaw is a great side for tacos, grilled meats, or even as a light salad on its own.

Charred Corn and Avocado Salsa

This Charred Corn and Avocado Salsa is a fresh and zesty side that’s bursting with color and flavor.

The charred corn adds a smoky depth, while the creamy avocado, bright cilantro, and tangy lime make it the perfect topping for tacos, grilled meats, or as a refreshing dip with tortilla chips.

Ingredients:

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

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Brush the corn with olive oil and grill for 8–10 minutes, turning occasionally, until charred.
3. Once cooled, cut the kernels off the cob and place them in a medium bowl.
4. Add the diced avocados, chopped red onion, and cilantro to the bowl.
5. Squeeze fresh lime juice over the salsa and season with salt and pepper.
6. Stir gently and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Charred Corn and Avocado Salsa brings smoky, creamy, and tangy elements together, making it a perfect side for any summer gathering.

It’s versatile enough to use as a topping for grilled chicken, fish, or even as a snack with chips!

Grilled Asparagus with Lemon and Parmesan

Grilled asparagus is a simple, yet elegant side dish, and the lemon and parmesan elevate it to something truly special.

This dish is light, savory, and perfect for pairing with any grilled meat or seafood. The slight char from the grill adds depth, while the lemon and parmesan balance the natural flavor of the asparagus.

Ingredients:

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

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for 4-5 minutes, turning occasionally, until it’s tender and slightly charred.
4. Transfer the asparagus to a serving platter, then drizzle with lemon juice and zest.
5. Sprinkle the grilled asparagus with grated parmesan and serve immediately.

Grilled Asparagus with Lemon and Parmesan is a bright and savory side that adds an elegant touch to your meal.

The charred asparagus, tangy lemon, and salty parmesan create a perfect combination, making it ideal for everything from steak to seafood or even pasta dishes.

Caprese Skewers

Caprese Skewers are a bite-sized version of the classic Italian salad, combining fresh mozzarella, cherry tomatoes, and basil leaves with a drizzle of balsamic glaze.

These skewers are perfect for summer parties, potlucks, or as an easy side to any meal. They’re fresh, flavorful, and visually appealing.

Ingredients:

• 1 pint cherry tomatoes
• 1 package fresh mozzarella balls (ciliegine)
• Fresh basil leaves
• Balsamic glaze for drizzling
• Salt and pepper to taste
• Skewers or toothpicks

Instructions:

1. On each skewer or toothpick, alternate threading cherry tomatoes, mozzarella balls, and basil leaves.
2. Arrange the skewers on a platter and drizzle with balsamic glaze.
3. Sprinkle with salt and pepper to taste, and serve immediately.

Caprese Skewers are a simple yet elegant side that’s bursting with fresh summer flavors.

The combination of juicy tomatoes, creamy mozzarella, and fragrant basil is made even better with the tangy sweetness of balsamic glaze. It’s a visually striking dish that’s sure to be a crowd-pleaser at any gathering.

Roasted Beet and Goat Cheese Salad

This Roasted Beet and Goat Cheese Salad is a vibrant, earthy, and tangy side that pairs perfectly with any grilled or roasted main.

The sweetness of the roasted beets and the creaminess of the goat cheese are balanced by a tangy balsamic vinaigrette and peppery arugula.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, and place them on a baking sheet.
2. Roast for 25–30 minutes, turning halfway, until the beets are tender and slightly caramelized.
3. While the beets roast, prepare the dressing by whisking together balsamic vinegar and honey.
4. Once the beets are done, let them cool slightly, then toss with arugula, goat cheese, and toasted walnuts.
5. Drizzle with the balsamic dressing and serve immediately.

This Roasted Beet and Goat Cheese Salad is a perfect mix of earthy, tangy, and sweet flavors, making it a beautiful addition to any summer meal.

The creamy goat cheese and toasted walnuts add texture and richness, while the roasted beets offer a delightful sweetness.

Tomato and Cucumber Gazpacho

Gazpacho is the quintessential summer soup, and this refreshing Tomato and Cucumber Gazpacho makes for an amazing side dish on hot days.

Packed with fresh veggies and chilled for maximum refreshment, it’s light, healthy, and full of bold flavors.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 red onion, chopped
• 1/4 cup red bell pepper, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a blender or food processor, combine the tomatoes, cucumber, onion, red bell pepper, garlic, red wine vinegar, and olive oil.
2. Blend until smooth, and season with salt and pepper to taste.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. Garnish with fresh basil leaves and serve cold.

Tomato and Cucumber Gazpacho is a wonderfully refreshing and light side for those scorching summer days.

The crispness of the cucumber and the tangy vinegar bring out the best of the tomatoes, making this chilled soup a crowd-pleaser and a perfect accompaniment to grilled meats or seafood.

Sweet Corn and Zucchini Fritters

Sweet Corn and Zucchini Fritters are crispy, savory, and just the right amount of sweetness. These fritters are perfect for a light appetizer, side dish, or snack.

The combination of corn and zucchini gives them a fresh, summery flavor, while the crispy exterior makes them irresistible.

Ingredients:

• 1 cup corn kernels (fresh or frozen)
• 1 medium zucchini, grated
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. In a large bowl, combine the corn kernels, grated zucchini, flour, eggs, parmesan, and parsley. Stir until everything is well mixed, and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat.
3. Drop spoonfuls of the mixture into the hot pan and flatten them slightly with a spatula.
4. Cook for 3–4 minutes on each side, or until golden brown and crispy.
5. Drain the fritters on paper towels and serve warm.

Sweet Corn and Zucchini Fritters are the ultimate crispy, golden, and flavorful bite. They’re perfect for any summer meal, and their versatility allows you to serve them as a side or a snack.

The sweet corn and zucchini create a light, refreshing flavor, while the crispy exterior provides satisfying crunch.

Cabbage and Carrot Slaw with Apple Cider Dressing

This Cabbage and Carrot Slaw is a crunchy and refreshing side that’s both light and satisfying.

The sweetness from the carrots and the tang from the apple cider vinegar dressing make it a perfect complement to grilled meats, sandwiches, or tacos.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, carrots, and cilantro.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss until well combined.
4. Let it sit for about 15–20 minutes to allow the flavors to meld before serving.

This Cabbage and Carrot Slaw is a simple, light, and tangy side that’s perfect for any summer gathering. It pairs wonderfully with grilled meats, seafood, or even as a topping for tacos or sandwiches.

The apple cider dressing adds a refreshing twist and enhances the natural sweetness of the carrots and cabbage.

Grilled Watermelon Salad with Feta and Mint

Grilled Watermelon Salad with Feta and Mint is a sweet and savory side that’s both refreshing and unique.

The grilled watermelon adds a smoky flavor, while the creamy feta and fresh mint provide a delightful contrast. It’s a perfect summer dish that works well as a side or a light appetizer.

Ingredients:

• 1 small watermelon, cut into thick slices
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush both sides of the watermelon slices with olive oil.
2. Grill the watermelon for 2-3 minutes on each side, just until grill marks appear and the melon is slightly softened.
3. Remove from the grill and cut into bite-sized cubes.
4. Arrange the grilled watermelon on a platter, then sprinkle with crumbled feta and chopped mint.
5. Drizzle with balsamic glaze and season with salt and pepper to taste.

This Grilled Watermelon Salad with Feta and Mint is a fantastic combination of sweet, salty, and fresh flavors.

The smoky watermelon, creamy feta, and refreshing mint create a unique side that’s perfect for hot summer days. Serve it at a BBQ or with a grilled meal for a truly memorable dish.

Roasted Sweet Potato Wedges with Tahini Dressing

Roasted Sweet Potato Wedges with Tahini Dressing are a delicious and nutritious side dish that’s easy to make and full of flavor.

The sweet, caramelized sweet potatoes are paired with a creamy, nutty tahini dressing, creating a dish that’s savory, sweet, and creamy all in one.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (to thin the dressing)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato wedges with olive oil, smoked paprika, cumin, salt, and pepper.
2. Spread the wedges in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through, until they’re golden and tender.
3. While the sweet potatoes roast, whisk together tahini, lemon juice, and water in a small bowl to make the dressing. Add more water if needed to reach a smooth, pourable consistency.
4. Once the sweet potatoes are done, drizzle the tahini dressing over the wedges and garnish with fresh parsley before serving.

These Roasted Sweet Potato Wedges with Tahini Dressing are a savory, earthy, and slightly sweet side that pairs wonderfully with any grilled or roasted dish.

The creamy tahini dressing enhances the sweet potatoes’ natural flavor, making it a unique and satisfying addition to any meal.

Grilled Eggplant with Garlic and Mint Yogurt Sauce

Grilled eggplant is a smoky, tender, and satisfying side dish. Paired with a refreshing mint yogurt sauce, this dish brings a balance of savory and tangy flavors.

It’s a great addition to any Mediterranean-inspired meal or as a vegetarian side at your summer BBQs.

Ingredients:

• 2 medium eggplants, cut into 1/2-inch slices
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil (for yogurt sauce)

Instructions:

1. Preheat your grill to medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant for 4-5 minutes on each side, or until tender and charred.
3. While the eggplant grills, mix the Greek yogurt, mint, lemon juice, garlic, olive oil, salt, and pepper in a small bowl to make the sauce.
4. Once the eggplant is done, serve it on a platter and drizzle with the mint yogurt sauce.

Grilled Eggplant with Garlic and Mint Yogurt Sauce is a light yet flavorful side that’s perfect for summer.

The smoky, tender eggplant paired with the cool, tangy yogurt sauce makes it an ideal complement to grilled meats or as a standalone vegetarian dish.

Mango and Black Bean Salad

Mango and Black Bean Salad is a sweet and savory side dish that’s bursting with tropical flavors.

The sweetness of the mango combined with the earthiness of black beans and a zesty lime dressing makes this salad refreshing and satisfying. It pairs perfectly with grilled meats or as a topping for tacos.

Ingredients:

• 1 ripe mango, peeled and diced
• 1 can black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

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

Mango and Black Bean Salad is a colorful and refreshing side that’s packed with flavor and nutrients.

It’s a great choice for a summer gathering, offering a balance of sweet, savory, and tangy flavors that pair beautifully with grilled chicken, fish, or vegetarian tacos.

Grilled Zucchini and Squash Ribbon Salad

This Grilled Zucchini and Squash Ribbon Salad is light and refreshing with a subtle smoky flavor from the grill.

The ribbons of zucchini and squash are tossed with a tangy lemon vinaigrette, making this a perfect side dish for a hot summer day. It’s great for serving with grilled meats or as part of a Mediterranean-inspired meal.

Ingredients:

• 2 medium zucchinis, shaved into ribbons
• 2 medium yellow squash, shaved into ribbons
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. Toss the zucchini and squash ribbons with olive oil, salt, and pepper.
3. Grill the ribbons for 1-2 minutes per side until slightly charred and tender.
4. In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
5. Toss the grilled zucchini and squash ribbons with the vinaigrette and garnish with fresh basil or parsley before serving.

Grilled Zucchini and Squash Ribbon Salad is a beautiful and flavorful side that’s light, tangy, and satisfying.

The quick grilling adds a lovely smoky depth to the tender ribbons, while the lemon vinaigrette brightens everything up. It’s a fantastic accompaniment to grilled chicken, seafood, or any summer BBQ spread.