27+ Flavorful Summer Veggie Side Dish Recipes for Every Occasion

Summer is the season of vibrant vegetables and fresh, light dishes that bring out the best of the season’s bounty.

Whether you’re grilling outdoors, hosting a BBQ, or preparing a light dinner, veggie side dishes are an essential part of summer meals.

These dishes not only add color to your plate but also provide the nutritional boost that comes from seasonal vegetables.

From crisp salads and zesty roasted veggies to smoky grilled sides and refreshing slaws, there’s a perfect veggie dish for every summer occasion.

In this blog post, we’ve gathered 27+ mouthwatering summer veggie side dish recipes that will take your summer meals to the next level.

Each recipe is simple, flavorful, and packed with seasonal produce, making it easy to create unforgettable sides that everyone will love.

Whether you’re a fan of grilled vegetables, roasted delights, or fresh salads, you’ll find a recipe that fits your needs.

27+ Flavorful Summer Veggie Side Dish Recipes for Every Occasion

Summer is all about enjoying fresh, seasonal produce, and these 27+ veggie side dish recipes will help you make the most of it.

From smoky grilled vegetables to refreshing salads and zesty roasted sides, these dishes are perfect for complementing your summer main courses, whether you’re hosting a family dinner, a barbecue, or a picnic in the park.

With minimal prep and bold flavors, you’ll have everything you need to create delicious and healthy sides that everyone will crave.

So, next time you’re planning your summer meal, don’t forget to include one (or more!) of these veggie side dishes.

Grilled Zucchini and Corn Salad with Feta and Basil

Fresh summer zucchini and sweet corn come together in this smoky, tangy salad that’s perfect for backyard barbecues or casual dinners.

The char from the grill brings out the natural sweetness of the vegetables, while crumbled feta and fresh basil add a creamy, herbaceous kick that balances each bite.

Ingredients:

• 2 medium zucchinis, sliced lengthwise
• 2 ears of corn, husks removed
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh basil
• Juice of 1 lemon
• 1 tsp honey (optional)

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the zucchini slices and corn with olive oil and season with salt and pepper.
3. Grill the zucchini for 3–4 minutes per side, and the corn for about 10 minutes, turning occasionally until lightly charred.
4. Let the vegetables cool slightly. Slice the zucchini into half-moons and cut the corn kernels off the cob.
5. In a large bowl, combine the grilled vegetables with feta and basil.
6. Drizzle with lemon juice and honey (if using). Toss gently to combine.
7. Serve immediately or chill for 30 minutes before serving.

This grilled salad is a summer staple—light, fresh, and full of texture.

It’s easy to make ahead and tastes even better after a short rest in the fridge, letting the flavors meld together beautifully.

Chilled Cucumber and Tomato Yogurt Salad

This refreshing side dish combines cool cucumbers, juicy tomatoes, and creamy yogurt with a touch of garlic and dill.

It’s a classic Mediterranean-inspired salad that’s perfect for hot summer days when you want something light but satisfying.

Ingredients:

• 2 cups cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• ¾ cup plain Greek yogurt
• 1 small garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a medium bowl, combine the Greek yogurt, garlic, dill, lemon juice, salt, and pepper.
2. Fold in the cucumbers and cherry tomatoes.
3. Chill for at least 30 minutes to let the flavors develop.
4. Stir gently before serving, and garnish with extra dill if desired.

This creamy, tangy salad is a go-to for picnics, potlucks, or as a cool counterpoint to grilled meats.

Its simplicity is part of its charm, letting the summer produce shine with just a few flavorful additions.

Roasted Carrot and Beet Medley with Citrus Vinaigrette

Roasting brings out the natural sweetness of carrots and beets, making them tender and rich in flavor.

Tossed with a bright citrus vinaigrette and fresh herbs, this colorful side dish is a beautiful and tasty addition to any summer meal.

Ingredients:

• 3 medium carrots, peeled and sliced
• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

For the Vinaigrette:

• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots and beets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 25–30 minutes, turning halfway, until tender and caramelized.
4. While vegetables are roasting, whisk together all vinaigrette ingredients in a small bowl.
5. Remove roasted veggies from the oven and let cool slightly.
6. Drizzle with citrus vinaigrette and sprinkle with fresh parsley before serving.

This dish adds color, vibrancy, and a complex balance of earthy and bright flavors to your summer table.

It’s equally delicious served warm or at room temperature, making it ideal for entertaining or prepping ahead of time.

Charred Green Beans with Lemon-Garlic Dressing

These blistered green beans are quickly seared until tender-crisp and smoky, then tossed in a bright lemon-garlic dressing.

It’s a zesty, flavorful side that pairs perfectly with grilled proteins or as a standalone veggie centerpiece.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Dressing:

• 2 tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove, finely minced
• 1 tsp Dijon mustard
• ½ tsp honey
• Salt and pepper, to taste

Instructions:

1. Heat a large skillet or grill pan over medium-high heat.
2. Toss green beans with 1 tbsp olive oil, salt, and pepper.
3. Cook for 6–8 minutes, stirring occasionally, until lightly charred and just tender.
4. In a small bowl, whisk together all dressing ingredients.
5. Remove green beans from heat, place in a serving bowl, and drizzle with the dressing. Toss gently and serve warm or at room temperature.

These green beans are a refreshing change from steamed or boiled versions, with a smoky finish and bright, citrusy flavor.

They’re easy to prepare and crowd-pleasing for everything from family dinners to festive cookouts.

Heirloom Tomato and Peach Caprese

This summery twist on a classic Caprese salad pairs juicy heirloom tomatoes with ripe peaches, creamy mozzarella, and fragrant basil.

A drizzle of balsamic glaze ties it all together, making it a sweet-savory delight.

Ingredients:

• 2 large heirloom tomatoes, sliced
• 2 ripe peaches, sliced
• 8 oz fresh mozzarella, sliced or torn
• Fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper, to taste

Instructions:

1. On a large platter, arrange alternating slices of tomato, peach, and mozzarella.
2. Tuck fresh basil leaves in between the layers.
3. Drizzle with olive oil and balsamic glaze.
4. Sprinkle with salt and freshly ground black pepper. Serve immediately.

With vibrant colors and a mix of juicy, creamy, and tangy flavors, this salad is as beautiful as it is delicious.

It’s a no-cook side dish that screams summer and adds elegance to any outdoor spread.

Spicy Roasted Cauliflower with Lime and Cilantro

This cauliflower dish brings the heat and zest, combining roasted florets with smoky spices, fresh lime juice, and chopped cilantro.

It’s a bold side that complements grilled dishes and stands out at any summer potluck.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp chili powder
• ¼ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, paprika, chili powder, cayenne (if using), salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden brown and crispy on the edges.
4. Remove from oven and drizzle with lime juice. Toss with fresh cilantro before serving.

This cauliflower side is packed with flavor and perfect for spice lovers.

The crisp texture and tangy finish make it a standout dish that holds its own against heartier main courses.

Grilled Eggplant with Tahini and Pomegranate Seeds

This smoky grilled eggplant is drizzled with a rich tahini dressing and topped with sweet-tart pomegranate seeds, creating a wonderful contrast of flavors and textures.

It’s a simple yet elegant side dish perfect for a Mediterranean-inspired feast.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp warm water (to thin tahini)
• ¼ cup pomegranate seeds
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt and pepper.
3. Grill eggplant for 3–4 minutes per side until soft and charred.
4. While the eggplant is grilling, whisk together tahini, lemon juice, garlic, and warm water until smooth.
5. Once the eggplant is cooked, arrange the slices on a serving platter.
6. Drizzle the tahini dressing over the grilled eggplant and top with pomegranate seeds and chopped parsley.

This dish is a beautiful combination of creamy, smoky, and fresh flavors.

The pomegranate seeds offer a burst of sweetness that makes this side dish both visually stunning and absolutely delicious.

Corn and Avocado Salsa

A fresh, vibrant corn and avocado salsa that combines sweet corn, creamy avocado, and zesty lime with a hint of jalapeño.

It’s a refreshing, crunchy side that pairs well with grilled meats, tacos, or as a dip with tortilla chips.

Ingredients:

• 2 cups fresh corn kernels (from about 2 ears of corn)
• 1 ripe avocado, diced
• 1 small red onion, finely diced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine corn, avocado, red onion, jalapeño, and cilantro.
2. Drizzle with lime juice and toss gently to combine.
3. Season with salt and pepper to taste. Serve immediately.

This salsa is a great way to enjoy summer produce and brings a lot of bright, bold flavors to your plate.

It’s a perfect side dish for a variety of meals or as an accompaniment to grilled seafood or chicken.

Crispy Roasted Brussels Sprouts with Balsamic Glaze

These crispy, roasted Brussels sprouts are perfectly caramelized on the outside while remaining tender on the inside.

A drizzle of balsamic glaze adds sweetness and depth, turning these little veggies into a crowd-pleasing side dish.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20–25 minutes, tossing halfway through, until the edges are crispy and golden.
4. Drizzle with balsamic glaze and sprinkle with parmesan (if using). Serve warm.

The sweetness of the balsamic glaze enhances the crispy edges of these Brussels sprouts, making them irresistible.

This side dish is perfect for any dinner or as part of a hearty holiday spread.

Garlic Parmesan Roasted Potatoes

These crispy, golden potatoes are roasted to perfection with a flavorful blend of garlic, parmesan, and fresh herbs.

The savory, cheesy coating makes them a perfect side to complement grilled meats or a light summer salad.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried rosemary
• ½ cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved potatoes with olive oil, garlic, rosemary, salt, and pepper.
3. Spread the potatoes evenly on a baking sheet in a single layer.
4. Roast for 25–30 minutes, turning halfway through, until crispy and golden brown.
5. Remove from the oven and immediately sprinkle with parmesan cheese and fresh parsley. Serve hot.

These garlic parmesan roasted potatoes are simple yet indulgent, with a crispy texture and cheesy flavor that’s sure to please everyone at your table.

Watermelon, Cucumber, and Feta Salad

This vibrant salad combines sweet, juicy watermelon with crisp cucumber, tangy feta cheese, and a touch of mint.

It’s a refreshing, hydrating side that’s perfect for hot summer days.

Ingredients:

• 3 cups watermelon, cubed
• 1 cucumber, sliced
• ½ cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, cucumber slices, and feta cheese.
2. Drizzle with olive oil and lime juice.
3. Toss gently to combine, and season with salt and pepper to taste.
4. Garnish with fresh mint before serving.

This salad is as refreshing as it is beautiful, offering the perfect balance of sweet, salty, and tangy flavors.

It’s a great side for any summer meal, especially grilled or barbecued dishes.

Sautéed Spinach with Garlic and Pine Nuts

This quick, flavorful side features sautéed spinach, garlic, and toasted pine nuts, adding a nutty crunch and savory depth to this healthy, light dish.

It’s an excellent accompaniment to pasta, fish, or chicken.

Ingredients:

• 2 tbsp olive oil
• 2 garlic cloves, sliced
• 8 oz fresh spinach, washed and trimmed
• ¼ cup pine nuts, toasted
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add the sliced garlic and cook for 1–2 minutes, until fragrant but not browned.
3. Add the spinach to the skillet in batches, stirring until it wilts down.
4. Season with salt and pepper and cook for another 1–2 minutes, until tender.
5. Remove from heat and stir in the toasted pine nuts.
6. Serve with a squeeze of fresh lemon juice.

This sautéed spinach dish is packed with flavor and texture, with the garlic adding a savory bite and the pine nuts providing a satisfying crunch.

It’s a simple yet elegant side that complements a variety of main courses.

Zesty Grilled Asparagus with Lemon and Parmesan

Grilled asparagus with a burst of lemon and parmesan offers a smoky, savory side that’s both light and satisfying.

The asparagus gets perfectly charred while maintaining its natural sweetness, and the citrus and cheese elevate it to a whole new level.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• Juice of 1 lemon
• ¼ cup grated parmesan cheese

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the asparagus with olive oil, salt, and pepper.
3. Grill the asparagus for about 4–5 minutes, turning occasionally, until lightly charred and tender.
4. Once off the grill, drizzle with lemon juice and sprinkle with parmesan cheese.
5. Serve immediately, garnished with extra lemon wedges if desired.

This grilled asparagus is fresh, zesty, and perfectly balanced.

It’s a versatile side that works beautifully with a variety of grilled meats or a vegetarian meal.

Crispy Roasted Sweet Potatoes with Cilantro Lime Dressing

Sweet potatoes roasted to crispy perfection and paired with a tangy cilantro lime dressing offer a flavorful, hearty side dish.

The combination of sweet and savory makes this side dish a favorite for summer gatherings.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato cubes with olive oil, cumin, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway through, until crispy and tender.
4. While the sweet potatoes are roasting, whisk together cilantro, lime juice, and olive oil to make the dressing.
5. Once the sweet potatoes are done, toss them with the cilantro lime dressing and serve warm.

The sweet potatoes bring a rich, earthy flavor, while the cilantro lime dressing adds a refreshing, tangy finish.

This side dish works wonderfully with tacos, grilled chicken, or roasted pork.

Lemon-Basil Roasted Carrots

These roasted carrots are a perfect combination of sweet and tangy, enhanced by the brightness of lemon and the freshness of basil.

The natural sweetness of the carrots shines through in this simple yet flavorful side.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• Salt and pepper, to taste
• Juice and zest of 1 lemon
• ¼ cup fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the baby carrots with olive oil, salt, and pepper.
3. Arrange the carrots on a baking sheet in a single layer and roast for 20–25 minutes, or until tender and lightly caramelized.
4. Once the carrots are roasted, toss them with lemon juice, lemon zest, and fresh basil.
5. Serve warm, garnished with extra basil if desired.

This dish is both aromatic and refreshing, with the sweetness of the carrots enhanced by the citrusy lemon and the herbal freshness of basil.

It’s a delightful side for grilled fish, lamb, or a summer salad.

Grilled Mediterranean Veggie Skewers

These Mediterranean-style grilled veggie skewers feature a mix of zucchini, bell peppers, red onion, and cherry tomatoes, all marinated in olive oil, herbs, and lemon.

The grilling process brings out the natural sweetness and smokiness of the vegetables, making it a flavorful, colorful side dish.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• Juice of 1 lemon
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, whisk together olive oil, oregano, garlic powder, lemon juice, salt, and pepper.
3. Thread the zucchini, bell peppers, onion, and tomatoes onto the skewers.
4. Brush the vegetable skewers with the marinade.
5. Grill the skewers for 5–7 minutes per side until vegetables are tender and lightly charred.
6. Serve immediately, drizzling with extra lemon juice if desired.

These veggie skewers are a great way to enjoy fresh summer produce with a Mediterranean twist.

The marinade imparts a rich flavor, while grilling gives the veggies that irresistible smoky char. They’re perfect for BBQs and casual dinners.

Charred Corn and Avocado Salad with Lime Vinaigrette

A fresh, sweet corn salad with creamy avocado, cilantro, and a tangy lime vinaigrette.

This salad is the perfect side dish for grilled meats, tacos, or a light summer meal.

Ingredients:

• 2 ears of corn, husked
• 1 ripe avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Grill the corn for 10–12 minutes, turning occasionally, until charred. Let it cool slightly before slicing off the kernels.
3. In a large bowl, combine the grilled corn, avocado, tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
5. Drizzle the lime vinaigrette over the salad and toss gently to combine. Serve chilled or at room temperature.

This salad is a burst of summer flavor, with the sweetness of charred corn perfectly complementing the richness of avocado and the tangy lime dressing.

It’s a refreshing and vibrant side for any meal.

Sautéed Mushrooms with Thyme and Balsamic Vinegar

This sautéed mushroom dish brings earthy, umami-rich mushrooms together with the aromatic flavor of fresh thyme and a touch of balsamic vinegar.

It’s a simple yet elegant side that pairs beautifully with steak, chicken, or even a vegetarian main.

Ingredients:

• 1 lb mushrooms (cremini, button, or a mix), sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until golden brown and tender.
3. Add the garlic and thyme and cook for an additional 1–2 minutes until fragrant.
4. Drizzle in the balsamic vinegar and stir to coat the mushrooms.
5. Season with salt and pepper to taste, and serve warm.

The savory mushrooms are enhanced by the richness of butter and the tangy sweetness of balsamic vinegar.

This dish is quick to prepare yet packs a ton of flavor, making it an excellent addition to any summer meal.

Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad combines earthy roasted beets with creamy goat cheese, crunchy walnuts, and a drizzle of honey balsamic dressing.

It’s a perfect balance of savory, sweet, and tangy flavors that will brighten up any table.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 oz goat cheese, crumbled
• ¼ cup walnuts, toasted
• 4 cups mixed salad greens (arugula, spinach, or mixed greens)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
3. Roast for 25–30 minutes, or until tender, stirring once halfway through.
4. While the beets roast, whisk together balsamic vinegar, honey, and olive oil to make the dressing.
5. Once the beets are done, allow them to cool slightly before assembling the salad.
6. Toss the mixed greens with the roasted beets, goat cheese, and toasted walnuts. Drizzle with the balsamic dressing and serve immediately.

This salad is an elegant, delicious side dish that’s perfect for a summer dinner.

The earthy sweetness of roasted beets pairs beautifully with tangy goat cheese and crunchy walnuts, making it a delightful combination.

Garlic Lemon Roasted Broccoli

A simple and flavorful way to enjoy broccoli, roasted with garlic and lemon, creating a side dish that’s fresh, crisp, and slightly caramelized.

This easy recipe can be made in just a few minutes, with minimal ingredients.

Ingredients:

• 1 lb broccoli florets
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the broccoli florets with olive oil, garlic, lemon juice, lemon zest, salt, and pepper.
3. Spread the broccoli in a single layer on a baking sheet.
4. Roast for 20–25 minutes, or until the edges are crispy and golden.
5. If desired, sprinkle with red pepper flakes for a touch of heat, and serve immediately.

The lemon adds a refreshing brightness to the roasted broccoli, while the garlic infuses the dish with savory depth.

It’s a simple, healthy, and tasty side that pairs well with virtually any main dish.

Chilled Cucumber and Tomato Salad with Feta

This cool, refreshing cucumber and tomato salad is perfect for summer.

It combines crisp cucumbers, juicy tomatoes, and creamy feta cheese, tossed in a light vinaigrette with fresh herbs for added flavor.

Ingredients:

• 2 cups cucumber, sliced
• 2 cups cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh dill or parsley, chopped for garnish

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, red onion, and feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh dill or parsley and serve chilled.

This light and refreshing salad is a perfect side dish for hot summer days, bringing together the best of summer produce.

The creamy feta balances the crisp cucumbers and juicy tomatoes, while the oregano adds a Mediterranean flair.

Spicy Roasted Cauliflower with Smoked Paprika

This roasted cauliflower is spiced with smoked paprika and a touch of cayenne pepper, giving it a smoky, slightly spicy kick.

The cauliflower becomes golden and crispy around the edges, making it an irresistible side dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, smoked paprika, cayenne pepper, salt, and pepper.
3. Spread the cauliflower on a baking sheet in a single layer.
4. Roast for 20–25 minutes, or until the cauliflower is golden brown and crispy on the edges, tossing halfway through.
5. Garnish with fresh cilantro and serve immediately.

This spicy roasted cauliflower is an easy yet flavorful side dish.

The smoky paprika and the heat from cayenne make it a great accompaniment to grilled meats, tofu, or a hearty grain bowl.

Tomato and Cucumber Feta Salad with Oregano

A simple and refreshing summer salad made with juicy tomatoes, crisp cucumbers, and creamy feta cheese, tossed with a drizzle of olive oil and fresh oregano.

It’s a light and flavorful side that pairs well with almost anything.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• ½ cup feta cheese, crumbled
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cherry tomatoes, cucumber, and feta cheese.
2. Drizzle with olive oil and red wine vinegar.
3. Add fresh oregano, salt, and pepper, and toss gently to combine.
4. Serve immediately or chill for 15–30 minutes to let the flavors meld.

This tomato and cucumber feta salad is the epitome of simplicity and freshness.

The tangy feta and bright oregano make it a perfect side dish for grilled chicken, fish, or a Mediterranean-themed meal.

Grilled Zucchini and Summer Squash with Basil Pesto

Grilled zucchini and summer squash are drizzled with a fragrant basil pesto for a simple yet flavor-packed side dish.

The grilling adds a smoky flavor, while the pesto brings freshness and a hint of garlic.

Ingredients:

• 2 zucchinis, sliced into ½-inch rounds
• 2 summer squash, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup basil pesto (store-bought or homemade)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss the zucchini and summer squash slices with olive oil, salt, and pepper.
3. Grill the vegetables for about 2–3 minutes per side, until tender and slightly charred.
4. Drizzle with basil pesto and toss gently to coat.
5. Garnish with fresh basil leaves and serve warm.

This grilled zucchini and summer squash dish is light yet flavorful, with the pesto providing a burst of herby richness that makes it a perfect complement to any main course, especially grilled fish or chicken.