Summer is here, and that means it’s time to fire up the grill and gather with friends and family for some delicious barbecue. But what makes a great BBQ? It’s not just about the main course – you need a lineup of tasty side dishes to complement your burgers, hot dogs, and steaks. That’s why we’ve rounded up 20 flavorful side dish recipes that are sure to be a hit at your next summer gathering. From classic potato salad to innovative twists like grilled pineapple with spicy lime butter, these recipes offer something for everyone.
Whether you’re hosting a backyard BBQ or just want to add some excitement to your next picnic or potluck, these side dishes are the perfect way to elevate your meal and impress your guests. So go ahead, get grilling, and make this summer one to remember!
Grilled Corn on the Cob with Spicy Lime Butter
Elevate your summer gatherings with this flavorful twist on classic grilled corn. The spicy kick from chipotle peppers in adobo sauce is perfectly balanced by the brightness of fresh lime juice and zest.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon grated lime zest
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, chipotle peppers, lime juice, and lime zest until well combined.
3. Brush the mixture evenly onto each ear of corn.
4. Place corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until lightly charred and tender.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Classic Potato Salad with Dijon Mustard
A timeless potato salad recipe that combines tender boiled potatoes, tangy Dijon mustard, and a hint of sweetness. Perfect for picnics, barbecues, or as a side dish.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon chopped fresh dill
– 1 tablespoon white vinegar
– Salt and pepper to taste
Instructions:
1. Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
4. Add the cooled potatoes, chopped dill, and vinegar to the bowl. Toss gently to combine.
5. Season with additional salt and pepper if needed.
6. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: 12-15 minutes (includes boiling time)
Garlic Parmesan Grilled Asparagus
Elevate your asparagus game with this simple and flavorful recipe, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together minced garlic and olive oil.
3. Brush the asparagus spears with the garlic-olive oil mixture, making sure they’re evenly coated.
4. Season with salt and pepper to taste.
5. Grill the asparagus for 8-10 minutes, turning occasionally, until tender and slightly charred.
6. Remove from heat and sprinkle with Parmesan cheese.
7. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
BBQ Baked Beans with Bacon and Brown Sugar
Elevate your backyard BBQ game with this sweet and smoky baked bean recipe, infused with the richness of crispy bacon and a hint of brown sugar.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground mustard
– 1 teaspoon liquid smoke (optional)
– 6 slices of bacon, cooked and crumbled
– Salt and pepper to taste
Instructions:
1. Preheat oven to 250°F.
2. In a large Dutch oven or oven-safe pot, combine soaked beans, onion, garlic, ketchup, brown sugar, vinegar, mustard, and liquid smoke (if using).
3. Stir in crumbled bacon and season with salt and pepper.
4. Cover the pot and bake for 6-8 hours or until beans are tender.
5. Serve hot, garnished with additional crispy bacon if desired.
Cooking Time: 6-8 hours
Grilled Zucchini with Herb Marinade
This recipe brings out the natural sweetness of zucchinis by marinating them in a flavorful mixture of herbs, garlic, and lemon. Perfect for hot summer days or as a side dish for your favorite meals.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup olive oil
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, parsley, garlic, lemon juice, salt, and pepper.
3. Brush both sides of the zucchinis with the herb marinade.
4. Place zucchinis on the grill and cook for 3-4 minutes per side, or until tender and slightly charred.
5. Serve warm, garnished with additional parsley if desired.
Cooking Time: 12-15 minutes
Tangy Coleslaw with Apple Cider Vinegar
A refreshing twist on the classic coleslaw, this recipe adds a tangy kick from apple cider vinegar and a hint of sweetness.
Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. In a large bowl, combine the cabbage and carrots.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth.
3. Pour the dressing over the cabbage mixture and toss until well coated.
4. Season with salt and pepper to taste.
5. Sprinkle with chopped parsley for garnish.
Cooking Time: 10 minutes
Sweet and Spicy Grilled Pineapple
Elevate your summer BBQs with this sweet and spicy twist on traditional grilled pineapple! This recipe combines the natural sweetness of pineapple with a bold kick from chili flakes, creating a unique flavor combination that’s sure to impress.
Ingredients:
– 1 ripe pineapple, cut into wedges
– 2 tbsp brown sugar
– 1 tsp chili flakes
– 2 tbsp butter, melted
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together brown sugar and chili flakes.
3. Brush both sides of pineapple wedges with melted butter.
4. Sprinkle the sugar-chili mixture evenly over the pineapple wedges.
5. Place pineapple on the grill and cook for 2-3 minutes per side, or until caramelized and slightly charred.
6. Remove from heat and season with salt and pepper to taste.
Cooking Time: 8-10 minutes
Tips: Use ripe but firm pineapples for the best results. Adjust chili flakes level to your desired spice level. Serve immediately after grilling, garnished with fresh mint leaves if desired.
Loaded Baked Potato Skins with Cheddar and Chives
Loaded Baked Potato Skins with Cheddar and Chives Recipe
Elevate your snack game with these crispy, cheesy, and savory loaded baked potato skins!
Ingredients:
– 4 large baking potatoes
– 1/2 cup vegetable oil
– 1 cup shredded cheddar cheese
– 2 tablespoons chopped fresh chives
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-60 minutes, or until tender.
3. Let potatoes cool completely.
4. Cut the tops off the potatoes and scoop out most of the flesh, leaving about 1/8 inch thick shells.
5. Heat the vegetable oil in a pan over medium-high heat.
6. Fry the potato skins for 2-3 minutes on each side, or until crispy.
7. Remove from oil and place on paper towels to drain excess oil.
8. Sprinkle shredded cheddar cheese and chopped chives evenly among the potato skins.
9. Serve warm and enjoy!
Cooking Time: 1 hour 15 minutes
Grilled Portobello Mushrooms with Balsamic Glaze
Elevate your outdoor cooking experience with this simple yet impressive recipe, perfect for a summer evening or weekend gathering. Savor the rich flavors of grilled portobello mushrooms paired with a tangy balsamic glaze.
Ingredients:
– 4 large portobello mushrooms
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tbsp honey
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar and honey to create the glaze.
3. Brush both sides of mushrooms with olive oil and season with salt and pepper.
4. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. During the last minute of grilling, brush the balsamic glaze on both sides of the mushrooms.
6. Serve warm, garnished with fresh thyme leaves if desired.
Cooking Time: 12-15 minutes
Summer Quinoa Salad with Fresh Vegetables
Beat the heat with this refreshing quinoa salad, packed with the sweetness of summer vegetables and a hint of citrus.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed summer vegetables (bell peppers, zucchini, cherry tomatoes)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed summer vegetables, and chopped cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 15 minutes (cooking time for quinoa)
Cheesy Garlic Bread on the Grill
Elevate your backyard gatherings with this mouthwatering grilled cheesy garlic bread that’s sure to please the crowd! This recipe is a simple and delicious twist on classic garlic bread, cooked to perfection on the grill.
Ingredients:
– 1 baguette, cut into 1-inch slices
– 3 cloves of garlic, minced
– 1/4 cup unsalted butter, softened
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic and butter until well combined.
3. Brush the mixture onto each baguette slice, making sure to get both sides evenly coated.
4. Sprinkle mozzarella cheese on top of each slice.
5. Place slices on the grill and cook for 2-3 minutes or until bread is toasted and cheese is melted.
6. Flip and cook for an additional 1-2 minutes or until other side is also toasted.
7. Remove from heat, sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Cooking Time: 5-7 minutes
Grilled Sweet Potatoes with Honey Cinnamon Glaze
Sweet potatoes get a sweet and savory upgrade with this simple grilled recipe topped with a honey cinnamon glaze.
Grilled Sweet Potatoes with Honey Cinnamon Glaze
Ingredients:
– 2 large sweet potatoes, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp honey
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, toss sweet potato wedges with olive oil, cinnamon, and salt until evenly coated.
3. Grill sweet potatoes for 5-7 minutes per side, or until tender and caramelized.
4. Meanwhile, mix honey and cinnamon in a small bowl.
5. Brush the glaze over the grilled sweet potatoes during the last minute of cooking.
6. Serve warm, garnished with additional cinnamon if desired.
Cooking Time: 12-15 minutes
Caprese Skewers with Balsamic Drizzle
Elevate your next gathering with these colorful and flavorful Caprese skewers, perfect for a quick snack or appetizer. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil is elevated by the tangy balsamic drizzle.
Ingredients:
– 1 pint cherry tomatoes
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves
– 10-12 bamboo skewers
– 2 tbsp olive oil
– 2 tbsp balsamic glaze (or 1/4 cup balsamic vinegar)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thread a tomato, mozzarella slice, and basil leaf onto each skewer.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Place the skewers on a baking sheet and bake for 10-12 minutes or until the cheese is slightly melted.
5. While the skewers are baking, heat the balsamic glaze (or vinegar) in a small saucepan over low heat.
6. Drizzle the warm glaze over the skewers before serving.
Cooking Time: 10-12 minutes
Smoky Grilled Brussels Sprouts
Get ready to elevate your vegetable game with this smoky and savory recipe that’s perfect for a quick weeknight dinner or a summer BBQ.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss Brussels sprouts with olive oil, smoked paprika, salt, and black pepper until evenly coated.
3. If using garlic, mince it and sprinkle over the sprouts.
4. Place the sprouts on the grill in a single layer, leaving some space between each half.
5. Cook for 10-12 minutes, turning occasionally, or until caramelized and tender.
6. Remove from heat and let cool slightly before serving.
Cooking Time: 10-12 minutes
Jalapeño Poppers Wrapped in Bacon
Elevate your party or game-day snacks with these addictive jalapeño poppers wrapped in crispy bacon. The perfect blend of spicy, smoky, and savory flavors will leave you wanting more.
Ingredients:
– 12-15 jalapeños
– 1 package of cream cheese (softened)
– 1/2 cup shredded cheddar cheese
– 6 slices of bacon
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut off the stems of the jalapeños and carefully scoop out the seeds and membranes.
3. In a bowl, mix together the cream cheese and shredded cheddar cheese until smooth.
4. Stuff each jalapeño with the cheese mixture, filling them as full as possible.
5. Wrap each stuffed jalapeño with 1-2 slices of bacon, securing with toothpicks if needed.
6. Place the poppers on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the bacon is crispy.
Cooking Time: 15-20 minutes
Grilled Eggplant with Tahini Sauce
Elevate your eggplant game with this flavorful and healthy recipe, perfect for a quick dinner or lunch.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup tahini paste
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped parsley or cilantro for garnish
Instructions:
1. Preheat grill 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 tender and slightly charred.
4. In a small bowl, whisk together tahini paste, lemon juice, and garlic.
5. Once eggplant is cooked, brush with tahini sauce and serve immediately.
Cooking Time: 12-15 minutes
Macaroni Salad with Creamy Avocado Dressing
This refreshing twist on a classic macaroni salad combines the creaminess of avocado with the comfort of pasta, making it perfect for potlucks, picnics, or as a side dish.
Ingredients:
– 8 oz. macaroni
– 2 cups cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Chopped fresh parsley or chives (optional)
Instructions:
1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked macaroni, cherry tomatoes, cucumber, and avocado.
3. In a blender or food processor, mix lemon juice, olive oil, salt, and pepper until smooth.
4. Pour dressing over pasta mixture and toss to combine.
5. Chill in refrigerator for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped parsley or chives before serving.
Cooking Time: 20-25 minutes
Grilled Peaches with Mascarpone and Honey
Savor the sweetness of summer with this simple yet elegant dessert. Fresh peaches are grilled to perfection, then topped with a creamy mascarpone cheese mixture and a drizzle of warm honey.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 8 oz mascarpone cheese
– 2 tbsp honey
– 1 tsp vanilla extract
– Salt (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together mascarpone, honey, and vanilla extract until smooth.
3. Brush both sides of peach slices with oil and season with salt if desired.
4. Grill peaches for 2-3 minutes per side, or until caramelized and tender.
5. Let grilled peaches cool slightly.
6. Top each peach wedge with a dollop of mascarpone mixture and serve immediately.
Cooking Time: 10-12 minutes (includes grilling time)
Mediterranean Orzo Salad with Feta and Olives
A refreshing summer salad inspired by the flavors of the Mediterranean, this dish combines the nutty goodness of orzo with the tanginess of feta cheese and the brininess of olives.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. In a large bowl, whisk together olive oil, garlic, and lemon juice.
3. Add cooked orzo, olives, and feta cheese to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20 minutes
BBQ Ranch Pasta Salad with Corn and Black Beans
A delicious summer salad that combines the flavors of BBQ ranch dressing, sweet corn, and fiber-rich black beans with al dente pasta. Perfect for a quick and easy meal or potluck.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup BBQ ranch dressing
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked black beans, corn kernels, BBQ ranch dressing, cilantro, garlic powder, salt, and pepper. Stir until well combined.
3. Add cooked pasta to the bowl and toss until coated with the BBQ ranch mixture.
4. Serve warm or chilled.
Cooking Time: 20 minutes
Summary
This summer, elevate your BBQs with these 20 flavorful side dish recipes! From classic potato salad to grilled sweet potatoes, there’s something for everyone. Try making Grilled Corn on the Cob with Spicy Lime Butter, Garlic Parmesan Grilled Asparagus, or BBQ Baked Beans with Bacon and Brown Sugar. For a lighter option, opt for Tangy Coleslaw with Apple Cider Vinegar or Summer Quinoa Salad with Fresh Vegetables. And don’t forget about dessert – Sweet and Spicy Grilled Pineapple is a game-changer! Whether you’re hosting a backyard bash or just want to add some excitement to your outdoor gatherings, these recipes are sure to please.
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