23+ Delicious Summer Sunday Dinner Recipes Everyone Will Love

There’s something special about Sunday evenings in the summer — the golden hour light, the laid-back vibes, and the chance to gather with family or friends over a delicious meal.

Whether you’re firing up the grill, whipping up something fresh and no-cook, or going all out with a seasonal comfort dish, summer Sunday dinners are about enjoying good food and good company without the rush.

To help you savor every sunny weekend evening, we’ve rounded up 23+ Summer Sunday Dinner Recipes that are light, flavorful, and made for sharing.

From grilled favorites and vibrant salads to seafood stunners and satisfying vegetarian mains, these recipes are perfect for winding down the weekend in the tastiest way possible.

23+ Delicious Summer Sunday Dinner Recipes Everyone Will Love

No matter your summer dinner style — casual cookouts, breezy no-fuss meals, or full-on backyard feasts — this collection of 23+ recipes has something to inspire your next Sunday get-together.

These dishes are not only bursting with seasonal flavors, but they’re also simple enough to let you spend less time in the kitchen and more time soaking up those summer moments.

So whether you’re feeding a hungry crew or enjoying a quiet evening with someone special, let these Summer Sunday Dinner Recipes bring deliciousness, joy, and a little extra sunshine to your weekend routine.

Grilled Lemon Herb Chicken with Summer Vegetable Medley

Juicy, citrus-marinated grilled chicken served alongside a colorful medley of seasonal vegetables is the perfect summer dinner.

This dish is fresh, light, and packed with flavor, making it ideal for a relaxing Sunday evening on the patio or in the backyard. The lemon and herbs bring brightness to the dish, while the grill adds a satisfying smoky char.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• Juice of 2 lemons
• Zest of 1 lemon
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

For the vegetable medley:

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together lemon juice, zest, olive oil, garlic, rosemary, thyme, salt, and pepper. Add chicken and marinate for at least 1 hour (up to 8 hours).
2. Preheat the grill to medium-high heat.
3. Toss the vegetables in olive oil, salt, and pepper. Place them in a grill basket or on skewers.
4. Grill the chicken for 5-6 minutes per side until fully cooked. Grill the vegetables simultaneously, turning occasionally, until tender and charred.
5. Let the chicken rest for 5 minutes before slicing. Serve with the grilled vegetables.

This dish captures everything great about summer: it’s simple, vibrant, and made for sharing.

Pair it with a chilled glass of white wine or sparkling water with mint and lemon for a complete Sunday dinner experience.

Peach-Glazed Pork Tenderloin with Grilled Corn Salad

This recipe combines the sweetness of ripe summer peaches with the savory richness of pork tenderloin.

The peach glaze caramelizes beautifully on the grill, while the grilled corn salad adds freshness and crunch. It’s a flavorful, unexpected combo that feels both gourmet and easygoing—perfect for a leisurely summer Sunday.

Ingredients:

For the pork:

• 1.5 lbs pork tenderloin
• 2 ripe peaches, peeled and chopped
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the corn salad:

• 4 ears of corn, husks removed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Blend peaches, honey, vinegar, mustard, salt, and pepper into a smooth glaze.
2. Season pork with salt and pepper, then brush with some of the glaze. Reserve the rest.
3. Grill the pork over medium-high heat, turning and basting with glaze, for about 15-20 minutes or until the internal temperature reaches 145°F.
4. Grill the corn until slightly charred, then cut kernels from the cob.
5. Toss corn with tomatoes, onion, cilantro, lime juice, olive oil, salt, and pepper.
6. Let pork rest for 5-10 minutes before slicing and serving with corn salad.

With its blend of smoky, sweet, and tangy flavors, this dish offers a beautiful balance of comfort and excitement.

It’s a surefire way to impress guests or treat your family to something special without spending the whole day in the kitchen.

Caprese-Stuffed Portobello Mushrooms with Garlic Toast

This vegetarian-friendly dish turns the classic Caprese salad into a hearty, satisfying main course.

Meaty portobello mushrooms are filled with ripe tomatoes, fresh basil, and creamy mozzarella, then broiled to perfection. Paired with crisp garlic toast, it’s a light but indulgent Sunday dinner that celebrates the best of summer produce.

Ingredients:

• 4 large portobello mushroom caps, stems removed and gills scraped
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves

For garlic toast:

• 1 baguette, sliced
• 2 tablespoons butter
• 1 garlic clove, minced
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (or use the grill).
2. Brush mushrooms with balsamic vinegar and olive oil. Season with salt and pepper.
3. Fill each mushroom with tomato slices, mozzarella, and basil.
4. Bake or grill for 10-12 minutes, or until cheese is bubbly and mushrooms are tender.
5. Meanwhile, melt butter in a small pan and stir in garlic and salt. Brush onto baguette slices and toast in the oven or on the grill until golden.
6. Serve mushrooms with garlic toast on the side.

These Caprese-stuffed mushrooms are a great way to enjoy all the fresh, bold flavors of summer without meat.

They’re satisfying enough for a main dish and feel just fancy enough for a Sunday evening gathering—whether it’s a date night at home or a meal with friends under the twinkling patio lights.

Grilled Shrimp Tacos with Mango Salsa

These vibrant grilled shrimp tacos, paired with a sweet and tangy mango salsa, are a refreshing choice for a summer Sunday dinner.

The smoky shrimp combined with the burst of flavor from the mango and cilantro creates a delicious balance of savory and sweet, making these tacos a fun, light meal that feels like a summer celebration.

Ingredients:

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

For the mango salsa:

• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• Salt and pepper to taste

For the tacos:

• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss shrimp with olive oil, lime juice, chili powder, cumin, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side until pink and cooked through.
4. While the shrimp are grilling, mix mango, onion, cilantro, jalapeño, lime juice, salt, and pepper in a bowl to make the salsa.
5. Warm tortillas on the grill for about 30 seconds per side.
6. Assemble the tacos by adding grilled shrimp, a spoonful of mango salsa, a couple of avocado slices, and a sprinkle of fresh cilantro.

These tacos are light yet full of flavor, with the grilled shrimp providing a satisfying bite and the mango salsa offering a burst of refreshing sweetness.

Perfect for a summer evening meal that’s quick and easy to prepare but still packed with taste.

Summer Vegetable Frittata with Fresh Herbs

A vegetable frittata is a wonderful way to showcase the best of summer produce. It’s versatile, making it easy to use whatever vegetables are in season.

This recipe combines vibrant zucchini, tomatoes, and bell peppers, with a touch of fresh herbs for added flavor. It’s a great dish for a laid-back Sunday dinner that feels both wholesome and indulgent.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup shredded mozzarella
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the zucchini and bell pepper, sautéing until tender, about 5 minutes.
3. Add the cherry tomatoes and cook for an additional 2 minutes.
4. In a bowl, whisk together eggs, milk, basil, parsley, mozzarella, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet and stir gently to combine.
6. Cook for 2-3 minutes until the edges begin to set. Transfer the skillet to the oven and bake for 12-15 minutes until the eggs are fully set and lightly golden.
7. Let the frittata cool for a few minutes before slicing.

This frittata is an easy, yet elegant, option that captures the essence of summer.

It’s light enough to enjoy on a warm evening but satisfying enough to serve as a main course. Serve with a simple green salad or fresh fruit for a complete meal.

BBQ Chicken Pizza with Arugula and Goat Cheese

If you’re in the mood for something a little more indulgent, this BBQ chicken pizza is a perfect choice.

The tangy barbecue sauce, combined with tender chicken, melty cheese, and a peppery kick from fresh arugula, creates a bold and satisfying pizza that feels like a treat without being too heavy.

Ingredients:

For the pizza:

• 1 pizza dough (store-bought or homemade)
• 1 cup cooked chicken, shredded (grilled or rotisserie works well)
• 1/2 cup BBQ sauce
• 1/2 red onion, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled goat cheese
• 1/2 cup fresh arugula
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. In a bowl, toss the shredded chicken with BBQ sauce until evenly coated.
4. Spread a thin layer of BBQ sauce on the pizza dough, then top with mozzarella cheese, BBQ chicken, and red onion slices.
5. Bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
6. Once out of the oven, sprinkle crumbled goat cheese over the pizza and top with fresh arugula.
7. Drizzle with olive oil and slice to serve.

This BBQ chicken pizza is a savory, flavorful option that’s great for a Sunday dinner with a fun twist.

The fresh arugula adds a nice contrast to the richness of the BBQ sauce and cheese, making each bite perfectly balanced. It’s a crowd-pleaser and perfect for a family meal or a casual dinner with friends.

Lemon Garlic Grilled Salmon with Asparagus and Quinoa

This fresh and healthy grilled salmon recipe is bursting with flavors of lemon, garlic, and fresh herbs.

Paired with tender asparagus and nutty quinoa, it’s a light but filling meal that’s perfect for a summer evening. The grilled salmon and crisp veggies are a delicious combination that’s as satisfying as it is nutritious.

Ingredients:

For the salmon:

• 4 salmon fillets
• Juice of 1 lemon
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

For the side:

• 1 bunch asparagus, trimmed
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together lemon juice, garlic, olive oil, dill, salt, and pepper. Brush the salmon fillets with the marinade and let them sit for 15 minutes.
3. While the salmon marinates, rinse the quinoa under cold water. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, cover, and reduce to a simmer. Cook for about 15 minutes until the quinoa is tender and the liquid is absorbed.
4. Toss the asparagus with olive oil, salt, and pepper. Grill for about 5-6 minutes, turning occasionally until charred and tender.
5. Grill the salmon for 4-5 minutes per side, or until the fish flakes easily with a fork.
6. Serve the salmon fillets on a bed of quinoa with grilled asparagus on the side.

This meal offers the perfect balance of lightness and satisfaction.

The grilled salmon is full of rich, smoky flavors, while the quinoa and asparagus offer a healthy, fresh complement. It’s a perfect Sunday dinner for anyone looking for a nutritious yet indulgent dish.

Tomato and Burrata Salad with Balsamic Glaze

This simple yet elegant salad celebrates the season’s ripest tomatoes and the creamy, dreamy texture of burrata cheese.

Drizzled with a sweet balsamic glaze and sprinkled with fresh basil, this dish is bursting with fresh, summery flavors. It’s a great starter or side dish that will impress your guests while keeping things light.

Ingredients:

• 4 ripe tomatoes, sliced
• 1 ball burrata cheese (about 8 oz)
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Arrange the sliced tomatoes on a large plate, slightly overlapping.
2. Tear the burrata cheese into pieces and place it on top of the tomatoes.
3. In a small saucepan, heat balsamic vinegar and honey over medium heat. Simmer for 5-6 minutes until the mixture thickens slightly.
4. Drizzle the balsamic glaze over the tomatoes and burrata.
5. Season with salt and pepper and sprinkle with fresh basil leaves.
6. Drizzle a little olive oil over the top just before serving.

This tomato and burrata salad is a gorgeous way to enjoy summer’s bounty of tomatoes.

The creamy burrata pairs beautifully with the sweet, tangy balsamic glaze, and the fresh basil adds a burst of fragrance. It’s the perfect dish for a light and fresh Sunday meal.

Spaghetti with Roasted Cherry Tomatoes and Basil Pesto

This flavorful pasta dish combines roasted cherry tomatoes with the rich, aromatic flavors of basil pesto.

The tomatoes become sweet and slightly caramelized in the oven, making them the perfect complement to the vibrant, herbaceous pesto. It’s a comforting yet fresh dish that makes for a satisfying Sunday dinner.

Ingredients:

For the pasta:

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

For the pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss halved cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until they’re soft and slightly caramelized.
3. Meanwhile, cook spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
4. To make the pesto, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper in a food processor. Pulse until smooth. If the pesto is too thick, add a little of the reserved pasta water to thin it out.
5. Toss the cooked spaghetti with the pesto and roasted tomatoes. Garnish with fresh basil before serving.

This spaghetti dish is light yet packed with flavor, making it an ideal Sunday dinner that doesn’t require hours in the kitchen.

The roasted cherry tomatoes add a depth of sweetness that perfectly complements the fresh, herby pesto. It’s a simple yet sophisticated meal that can easily be paired with a chilled white wine or sparkling water.

Grilled Veggie and Halloumi Skewers with Tzatziki Sauce

For a fresh and vibrant dinner, these grilled vegetable and halloumi skewers are a wonderful choice.

The rich, salty flavor of halloumi pairs perfectly with the smoky, charred veggies, and the creamy tzatziki sauce adds a refreshing contrast. It’s a vegetarian-friendly option that’s full of flavor and perfect for a summer gathering.

Ingredients:

For the skewers:

• 1 block halloumi cheese, cut into cubes
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 8-10 cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the tzatziki sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the halloumi, bell pepper, zucchini, onion, and tomatoes onto skewers. Brush with olive oil, then sprinkle with oregano, salt, and pepper.
3. Grill the skewers for about 3-4 minutes per side, until the vegetables are tender and the halloumi is golden and slightly charred.
4. While the skewers are grilling, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
5. Serve the grilled skewers with a generous drizzle of tzatziki sauce.

These grilled veggie and halloumi skewers are a great option for a light, flavorful meal that celebrates the season’s best produce.

The combination of grilled vegetables and salty halloumi with the cool, creamy tzatziki sauce is absolutely irresistible.

Margarita Chicken with Cilantro Lime Rice

This Margarita Chicken is marinated in a zesty mix of lime juice, tequila, and spices, making it a flavorful and slightly tangy dish that pairs beautifully with cilantro-lime rice.

It’s a fun and festive meal that brings the bold flavors of summer to your table.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/4 cup tequila
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 2 garlic cloves, minced
• Salt and pepper to taste

For the cilantro lime rice:

• 1 cup basmati rice
• 2 cups water or chicken broth
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, combine tequila, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes (up to 4 hours).
2. Cook the rice by bringing water or chicken broth to a boil. Add the rice, cover, and reduce heat to low. Cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
3. While the rice cooks, grill the marinated chicken on medium-high heat for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
4. Fluff the cooked rice with a fork, then stir in chopped cilantro, lime juice, and a pinch of salt.
5. Serve the grilled Margarita chicken over the cilantro lime rice, garnishing with extra lime wedges and cilantro if desired.

This Margarita Chicken with Cilantro Lime Rice is perfect for a sunny summer dinner.

The zesty, tequila-infused chicken pairs perfectly with the bright and fresh rice, making for a balanced and refreshing meal that’s both hearty and light.

Grilled Peach and Burrata Salad with Prosciutto

This grilled peach and burrata salad combines the sweetness of peaches with the creamy richness of burrata and the savory depth of prosciutto. It’s an elegant and refreshing summer salad that makes for a light and beautiful main or side dish.

The smoky char on the peaches adds an unexpected twist, elevating the flavors to a whole new level.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 balls burrata cheese
• 4 slices prosciutto
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches, cut side down, for 3-4 minutes until slightly charred and tender. Remove from the grill and drizzle with honey.
3. On a large platter, arrange the grilled peaches, burrata, and slices of prosciutto. Drizzle balsamic vinegar over the top.
4. Garnish with fresh basil leaves and a sprinkle of salt and pepper.
5. Serve immediately, enjoying the contrast of sweet, smoky peaches with the creamy burrata and savory prosciutto.

This grilled peach and burrata salad is the perfect mix of sweet, savory, and smoky flavors.

It’s a simple yet sophisticated dish that feels like a treat but is light enough for a summer evening. It’s a beautiful salad that would also pair well with a chilled glass of rosé or sparkling water.

Grilled Chicken and Avocado Salad with Honey Mustard Dressing

This vibrant salad combines grilled chicken with creamy avocado, crunchy veggies, and a tangy honey mustard dressing.

It’s a light yet filling meal that’s perfect for a warm Sunday evening. The grilled chicken adds a smoky depth of flavor while the creamy avocado provides a rich, velvety texture.

Ingredients:

For the salad:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, etc.)

For the honey mustard dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked through (internal temperature should reach 165°F). Let the chicken rest for a few minutes before slicing.
3. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth.
4. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and diced avocado.
5. Drizzle the honey mustard dressing over the salad and toss gently.
6. Top with sliced grilled chicken and serve immediately.

This grilled chicken and avocado salad is refreshing, full of flavor, and light enough for a summer evening.

The honey mustard dressing ties everything together with a perfect balance of sweetness and tang. It’s a great option for a quick and healthy Sunday dinner.

Lemon Basil Risotto with Shrimp

This creamy risotto is infused with fresh lemon and basil, giving it a zesty kick. Paired with tender shrimp, it’s a luxurious yet light dish that feels like a special summer treat.

The smooth, creamy texture of the risotto complements the slightly charred shrimp, making for a delightful dinner.

Ingredients:

For the risotto:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, warm the broth over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the Arborio rice to the skillet, stirring constantly for about 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook until mostly absorbed.
5. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more broth. Continue until the rice is tender and creamy, about 20-25 minutes.
6. While the risotto is cooking, heat olive oil in a separate pan over medium-high heat. Season the shrimp with garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes per side until pink and cooked through.
7. Stir the lemon zest, lemon juice, Parmesan, and fresh basil into the risotto. Season with salt and pepper to taste.
8. Serve the risotto with the shrimp on top.

This Lemon Basil Risotto with Shrimp is a delicious and creamy dish that feels both refreshing and indulgent.

The lemon and basil brighten up the rich, creamy risotto, while the shrimp adds a touch of elegance. It’s the perfect choice for a special Sunday dinner.

BBQ Ribs with Grilled Corn on the Cob and Coleslaw

Nothing says summer like BBQ ribs, and when paired with smoky grilled corn on the cob and a tangy coleslaw, it becomes the ultimate Sunday dinner.

The tender, fall-off-the-bone ribs paired with sweet corn and crunchy slaw create a comforting, satisfying meal that’s sure to please everyone at the table.

Ingredients:

For the ribs:

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup BBQ sauce (your favorite brand or homemade)

For the grilled corn:

• 6 ears of corn, husked
• 2 tablespoons butter
• Salt and pepper to taste

For the coleslaw:

• 1 small head of green cabbage, shredded
• 1 small head of purple cabbage, shredded
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 300°F (150°C). Remove the membrane from the back of the ribs and season both sides with brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
2. Wrap the ribs in aluminum foil and place them on a baking sheet. Bake for 2.5-3 hours until tender.
3. While the ribs are baking, preheat the grill to medium-high heat. Brush the corn with butter, salt, and pepper, then grill for 10-12 minutes, turning occasionally until charred and tender.
4. To make the coleslaw, combine the shredded cabbage and carrot in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, mustard, sugar, salt, and pepper. Toss the dressing with the cabbage mixture and chill until ready to serve.
5. Once the ribs are done, brush them with BBQ sauce and grill for 5-7 minutes, basting with sauce and turning to get a nice caramelized coating.
6. Serve the BBQ ribs with the grilled corn on the cob and coleslaw on the side.

BBQ Ribs with Grilled Corn on the Cob and Coleslaw is the epitome of summer comfort food.

The smoky, tender ribs are complemented perfectly by the sweet corn and the creamy, tangy coleslaw. It’s a fun, hands-on meal that brings everyone together for a delicious and satisfying dinner.

Grilled Swordfish with Mango Salsa and Coconut Rice

This bright and refreshing grilled swordfish is paired with a sweet and tangy mango salsa, alongside creamy coconut rice.

It’s an elegant dish that feels indulgent but is light enough for a summer dinner. The combination of flavors — from the smoky swordfish to the tropical salsa and creamy rice — transports you to a beachside paradise.

Ingredients:

For the swordfish:

• 4 swordfish steaks (about 6 oz each)
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 tablespoon fresh cilantro, chopped

For the mango salsa:

• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

For the coconut rice:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1 tablespoon sugar
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the swordfish steaks with olive oil, lime juice, smoked paprika, salt, and pepper.
2. Grill the swordfish for about 4-5 minutes per side until it is cooked through and slightly charred. Remove from the grill and sprinkle with fresh cilantro.
3. To make the mango salsa, combine the diced mango, red onion, bell pepper, cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.
4. In a saucepan, combine jasmine rice, coconut milk, water, sugar, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for about 18-20 minutes until the rice is tender and the liquid is absorbed.
5. Serve the grilled swordfish with a generous spoonful of mango salsa on top and a side of coconut rice.

This Grilled Swordfish with Mango Salsa and Coconut Rice is an elegant yet easy-to-make summer dinner that’s light but full of flavor.

The sweetness of the mango salsa and the creaminess of the coconut rice perfectly balance the smoky swordfish. It’s a tropical, feel-good meal that’s perfect for a Sunday evening.

Caprese Stuffed Chicken Breasts with Garlic Roasted Potatoes

This delicious and savory stuffed chicken breast is filled with fresh mozzarella, basil, and tomatoes, mimicking the flavors of a Caprese salad.

Paired with crispy garlic roasted potatoes, it’s a comforting yet light dish that brings together classic Italian flavors in a satisfying and filling meal.

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh mozzarella, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic glaze (optional)

For the roasted potatoes:

• 1 lb baby potatoes, halved
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. To make the chicken, carefully slice a pocket in each chicken breast. Stuff each breast with a mixture of mozzarella, sun-dried tomatoes, and fresh basil.
3. Season the outside of the chicken breasts with olive oil, salt, and pepper. Heat a skillet over medium-high heat and sear the chicken on both sides for 2-3 minutes until golden brown.
4. Transfer the chicken to the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
5. While the chicken bakes, prepare the roasted potatoes. Toss halved baby potatoes with olive oil, garlic, dried thyme, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until golden and crispy.
6. Serve the Caprese stuffed chicken with garlic roasted potatoes, drizzling with balsamic glaze if desired.

This Caprese Stuffed Chicken Breast with Garlic Roasted Potatoes is a flavorful, hearty dish with all the fresh, summery ingredients you love.

The stuffed chicken is juicy and flavorful, while the roasted potatoes are crispy and fragrant. This meal is a crowd-pleaser, making it perfect for a relaxed Sunday dinner.

Grilled Portobello Mushroom Burgers with Sweet Potato Fries

These Grilled Portobello Mushroom Burgers are a fantastic vegetarian option that’s satisfying and bursting with umami flavor.

Paired with crispy, golden sweet potato fries, this meal offers all the comfort of a burger without the meat, making it perfect for a lighter but filling Sunday dinner.

Ingredients:

For the portobello burgers:

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 whole-grain burger buns
• Lettuce, tomato slices, and any other desired toppings

For the sweet potato fries:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, garlic powder, salt, and pepper. Brush the mushroom caps with the mixture.
2. Grill the mushrooms for about 5-6 minutes per side, until they’re tender and have nice grill marks.
3. While the mushrooms grill, preheat the oven to 400°F (200°C). Toss the sweet potato fries with olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until crispy and golden.
4. Toast the burger buns on the grill or in a pan for 1-2 minutes.
5. Assemble the burgers by placing the grilled mushrooms on the bottom half of each bun, then adding lettuce, tomato slices, and any other desired toppings. Top with the other half of the bun.
6. Serve the mushroom burgers with the sweet potato fries on the side.

These Grilled Portobello Mushroom Burgers with Sweet Potato Fries offer a hearty, satisfying, and flavorful meal that’s perfect for a summer Sunday dinner.

The smoky mushrooms are rich in flavor, while the sweet potato fries provide a crispy, sweet contrast. It’s a delicious and lighter alternative to traditional burgers!

Lemon Herb Grilled Shrimp Skewers with Quinoa Salad

These vibrant grilled shrimp skewers are marinated in a fresh lemon and herb mixture that imparts a zesty flavor to the shrimp.

Served with a healthy, protein-packed quinoa salad, this dish is light, refreshing, and perfect for a summer Sunday dinner.

Ingredients:

For the shrimp skewers:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

For the quinoa salad:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add the shrimp and toss to coat. Marinate for at least 20 minutes.
2. While the shrimp is marinating, cook the quinoa. Bring the water or broth to a boil in a medium saucepan. Add the quinoa, reduce heat to low, and cover. Cook for 15-20 minutes until the quinoa is tender and the liquid is absorbed. Let it cool slightly.
3. Thread the marinated shrimp onto the soaked skewers.
4. Preheat the grill to medium-high heat and grill the shrimp skewers for about 2-3 minutes per side, or until they turn pink and slightly charred.
5. To assemble the quinoa salad, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, and parsley in a large bowl. Drizzle with olive oil and lemon juice, then season with salt and pepper.
6. Serve the shrimp skewers over the quinoa salad.

This Lemon Herb Grilled Shrimp Skewers with Quinoa Salad dish is a light yet flavorful summer dinner.

The fresh lemon and herbs elevate the shrimp, while the quinoa salad adds a healthy and satisfying element to the meal. It’s perfect for a warm evening when you want something fresh but filling.

Summer Vegetable Pasta with Pesto and Parmesan

This colorful vegetable pasta is a perfect way to celebrate summer produce.

The pasta is tossed in a fresh basil pesto, and it’s topped with grilled seasonal vegetables for added flavor and texture. It’s a simple, yet satisfying dish that makes a great dinner for those who enjoy the rich flavors of summer vegetables.

Ingredients:

For the pasta:

• 12 oz pasta (penne, fusilli, or your choice)
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1 eggplant, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 2 garlic cloves
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes per side, or until they are tender and slightly charred.
3. While the vegetables are grilling, cook the pasta according to the package instructions. Drain and set aside.
4. To make the pesto, blend the basil, pine nuts, Parmesan, garlic, lemon juice, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
5. Toss the cooked pasta with the pesto, adding in the grilled vegetables. Mix until everything is well coated.
6. Serve the pasta with extra Parmesan on top.

This Summer Vegetable Pasta with Pesto and Parmesan is a vibrant, flavorful dish that showcases the best of summer vegetables.

The creamy pesto adds depth to the pasta, while the grilled vegetables bring a smoky, sweet flavor that complements the dish perfectly.

Grilled BBQ Chicken with Watermelon Feta Salad

Grilled BBQ chicken is a crowd-pleasing favorite that brings a smoky, tangy flavor to your summer dinner.

Paired with a refreshing watermelon and feta salad, this dish strikes a perfect balance between savory and sweet, making it a go-to choice for hot summer days.

Ingredients:

For the BBQ chicken:

• 4 bone-in chicken thighs
• 1/2 cup BBQ sauce (store-bought or homemade)
• Salt and pepper to taste
• 1 tablespoon olive oil

For the watermelon feta salad:

• 4 cups cubed watermelon
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken thighs with olive oil, salt, and pepper. Grill the chicken for about 6-8 minutes per side, basting with BBQ sauce during the last few minutes of grilling until the chicken is cooked through and the sauce is caramelized.
3. While the chicken is grilling, prepare the watermelon feta salad. In a large bowl, combine the cubed watermelon, crumbled feta, red onion, and chopped mint.
4. Drizzle with olive oil and lime juice, then season with salt and pepper. Toss gently to combine.
5. Serve the grilled BBQ chicken alongside the watermelon feta salad.

This Grilled BBQ Chicken with Watermelon Feta Salad is a perfect combination of smoky and refreshing flavors.

The BBQ chicken is rich and tangy, while the watermelon feta salad offers a sweet, savory contrast with a burst of freshness from the mint. It’s an ideal meal for a summer Sunday dinner.