To create a memorable BBQ feast, try pairing your main dish with these 10 easy sides. You can't go wrong with classic coleslaw's creamy crunch or the smoky sweetness of baked beans with bacon. Grilled corn on the cob and roasted vegetable medley add vibrant flavors, while creamy macaroni and cheese offers comforting richness. Don't forget rejuvenating caprese salad skewers and Mediterranean quinoa salad for a light touch. Continue on to discover more delicious options that your guests will love!
Classic Coleslaw
Coleslaw is a quintessential side dish that perfectly complements any barbecue spread, offering a invigorating crunch that balances the rich flavors of smoked meats and grilled vegetables. This classic recipe combines cabbage with a creamy dressing, infusing it with just the right amount of sweetness and tang.
Whether you're hosting a summer cookout or simply enjoying a family dinner, coleslaw is always a crowd-pleaser.
Making coleslaw is simple and quick, making it easy to whip up just before your gathering. You can customize it to your taste by adding extras like carrots, onions, or even apples for a unique twist. This versatile dish can also be prepared in advance, allowing the flavors to meld together for a truly delicious side.
- 1 small head of green cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
In a large mixing bowl, combine the shredded cabbage and grated carrots. In another bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the cabbage mixture and toss until fully coated. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
When making coleslaw, it's important to allow it to rest in the refrigerator, as this helps to soften the cabbage slightly and meld the dressing flavors more effectively.
For added crunch, consider including other vegetables like radishes or bell peppers. Remember that the type of cabbage you use can impact the final flavor and texture; while green cabbage is traditional, red cabbage or a mix of both can add vibrant color and nutritional benefits.
Enjoy your coleslaw as a standalone dish or as a topping for pulled pork sandwiches!
Grilled Corn on the Cob
Grilled corn on the cob is a summertime favorite that perfectly complements any BBQ gathering. The sweet, smoky flavors that emerge from grilling enhance the corn's natural sweetness, creating a delicious side dish that's simple and satisfying. This recipe showcases how easy it's to elevate corn on the cob, making it a perfect accompaniment to burgers, ribs, or grilled vegetables.
To prepare grilled corn on the cob, you can opt for either the husked or husk-on method. Each offers a unique flavor and texture profile. Grilling corn with the husk on helps to steam the kernels, resulting in juicy, tender bites, whereas grilling it without the husk allows for those delightful charred spots that many people find irresistible. No matter which method you choose, you'll be delighted by the vibrant flavor of this classic BBQ side.
Ingredients:
- Fresh corn on the cob (as many as you need)
- Olive oil or melted butter
- Salt
- Pepper
- Optional: Garlic powder, paprika, or other seasonings
Prepare your grill to medium-high heat. If grilling with husks, soak the corn in water for about 15-30 minutes to prevent them from burning.
If husking, peel back the husks and remove the silk, then brush the corn with olive oil or melted butter and season to taste. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. If using husked corn, check for doneness around the 10-minute mark, as they may cook faster.
For the best results, choose corn that's fresh and in-season for maximum sweetness. If you're looking for an extra flavor boost, consider adding a squeeze of lime juice or sprinkling some cotija cheese on top just before serving.
Experiment with different seasonings to suit your taste; a sprinkle of chili powder can add a spicy kick, while fresh herbs can brighten up the dish. Remember to let the corn cool for a minute before serving, as it will be very hot!
Potato Salad With a Twist
Potato salad is a classic BBQ side dish that everyone loves, but sometimes it can feel a bit predictable. This "Potato Salad with a Twist" recipe takes the traditional elements and adds a unique spin that will leave your guests raving about your culinary prowess. By incorporating bold flavors and a few unexpected ingredients, this potato salad stands out in a sea of standard side dishes, adding a delightful zing that complements your grilled meats beautifully.
The combination of creamy dressing with crunchy, fresh vegetables and a hint of zest makes this dish an irresistible choice for any summer gathering. Plus, it's versatile; you can serve it warm or cold, and it pairs well with a variety of BBQ flavors. Get ready to elevate your BBQ game with this delightful twist on a timeless favorite!
Ingredients:
- 2 pounds of baby potatoes
- 1 cup of Greek yogurt
- 1/4 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of diced celery
- 1/2 cup of diced red onion
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped pickles or relish
- Zest of 1 lemon
- Juice of 1 lemon
Boil the baby potatoes in a large pot of salted water until just tender, about 15-20 minutes. Drain and let them cool slightly before cutting them into halves or quarters, depending on their size.
In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper to create the dressing. Toss the warm potatoes with the dressing, then gently fold in the celery, red onion, dill, pickles, lemon zest, and lemon juice until well coated.
Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld. For the best flavor, consider letting the potato salad sit in the refrigerator for a few hours or even overnight, as it gives the ingredients time to blend together beautifully.
You can also customize this recipe by adding your favorite ingredients, such as crumbled bacon for a savory kick or diced bell peppers for extra crunch. If you're short on time, using pre-cooked potatoes or those meant for salads can save you some prep time. Ultimately, feel free to adjust the seasoning to your taste—add more lemon juice or dill if you love a zestier flavor!
Baked Beans With Bacon
Baked beans with bacon are a classic BBQ side dish that brings a sweet and smoky flavor to any outdoor gathering or family meal. This hearty dish isn't only easy to prepare but also pairs perfectly with grilled meats, giving your barbecue an extra touch of comfort. The combination of tender beans and crispy bacon creates a delicious contrast, making it a favorite among adults and kids alike.
To make the most out of your baked beans, you can use canned beans to save time, or you can make them from scratch by soaking and cooking dried beans. The ratio of sweetness to savoriness can be adjusted according to your taste, whether you prefer a hint of brown sugar or a tangy splash of BBQ sauce. The end result will be a dish that everyone will rave about, leaving them asking for the recipe!
- 4 cups canned baked beans (or 2 cans of your favorite variety)
- 6 slices of bacon, diced
- 1 medium onion, finely chopped
- 1/4 cup brown sugar
- 1/4 cup BBQ sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (yellow or Dijon)
- Salt and pepper to taste
In a large skillet over medium heat, cook the diced bacon until crispy, then add the chopped onion and sauté until translucent. In a large mixing bowl, combine the beans, brown sugar, BBQ sauce, Worcestershire sauce, mustard, salt, and pepper.
Add the cooked bacon and onions to the bean mixture and stir until fully incorporated. Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until bubbling and slightly caramelized on top.
When making baked beans with bacon, consider adding a variety of seasonings or ingredients such as diced bell peppers, garlic, or even chopped jalapeños for an extra kick. You can also experiment with different types of bacon, such as smoked or maple, to further enhance the flavor.
Allowing the dish to rest for a few minutes after baking will help the flavors meld together, resulting in a more delicious final product. Make sure to serve warm, and enjoy this delightful dish as a companion to your BBQ feast!
Caprese Salad Skewers
Caprese Salad Skewers are a delightful and colorful side dish that adds a new burst of flavor to your BBQ spread. This classic Italian salad is transformed into an easy-to-eat appetizer, making it perfect for gatherings. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil leaves all on a skewer not only looks beautiful but also provides a revitalizing bite that balances the rich and smoky flavors of grilled meats.
Making these skewers is incredibly straightforward, yet they bring a touch of elegance to any meal. The simplicity of the ingredients means you can focus on enhancing the flavors without complicated cooking techniques. Whether you're hosting a summer BBQ or attending a picnic, Caprese Salad Skewers are sure to impress your guests with their vibrant colors and delicious taste.
- Cherry tomatoes
- Fresh mozzarella balls
- Fresh basil leaves
- Balsamic glaze
- Olive oil
- Salt and pepper
- Skewers (wooden or metal)
To assemble the skewers, start by threading a cherry tomato onto the skewer followed by a basil leaf and a mozzarella ball. Repeat the pattern until the skewer is filled, leaving a little space at each end for handling.
Once you've finished assembling the skewers, drizzle them with olive oil and balsamic glaze, then sprinkle with salt and pepper to taste.
When making Caprese Salad Skewers, consider using larger cherry tomatoes and mozzarella balls for a heartier bite. If you're preparing the skewers ahead of time, keep the balsamic glaze separate until just before serving to prevent the skewers from becoming soggy.
For added flavor, you can also marinate your mozzarella in garlic and herbs before threading them onto the skewers, elevating the dish even further. Enjoy experimenting with different variations, like adding olives or prosciutto for a unique twist!
Garlic Bread With Herb Butter
Garlic bread with herb butter is a classic side dish that pairs beautifully with grilled meats and adds a flavorful touch to any BBQ meal. The combination of buttery richness and the aromatic essence of garlic and herbs creates a delightful treat that's hard to resist.
It's simple to make and perfect for impressing your guests, while also being ideal for casual family gatherings.
To achieve the ideal balance of flavors, choose fresh herbs and high-quality butter. The herbs not only enhance the taste but also add a vibrant touch to your garlic bread.
This dish can be prepared in advance, allowing you to spend more time socializing with friends and family while your delicious side sizzles on the grill or in the oven.
Ingredients:
- 1 French baguette or Italian bread
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: grated Parmesan cheese for topping
To prepare the garlic bread, start by preheating your grill or oven to 350°F (175°C).
In a mixing bowl, combine the softened butter, minced garlic, parsley, basil, oregano, salt, and pepper. Mix until all the ingredients are well incorporated.
Slice the loaf of bread in half lengthwise and generously spread the herb butter mixture onto the cut sides of the bread.
If desired, sprinkle grated Parmesan cheese on top before placing the bread directly on the grill or in the oven.
Grill or bake for about 10-15 minutes, or until the edges are crispy and the butter is melted.
For the best results, use fresh ingredients and adjust the garlic and herb quantities to your taste preference.
If you're grilling, consider wrapping the garlic bread in aluminum foil for a softer texture, or keep it unwrapped for a crunchier crust.
To elevate the dish further, serve it with marinara sauce for dipping, turning this classic side into an irresistible snack.
Mediterranean Quinoa Salad
Mediterranean quinoa salad is a revitalizing and nutritious dish that perfectly complements any BBQ spread. This vibrant salad combines the earthy flavors of quinoa with fresh vegetables, herbs, and tangy dressing, making it a crowd-pleaser that's both light and filling. Loaded with protein, fiber, and essential nutrients, this salad isn't only delicious but also a healthy option for those looking to balance out heavier grilled meats and sides.
Preparing Mediterranean quinoa salad is a straightforward task, requiring minimal cooking skills and time. The star ingredient, quinoa, is packed with protein and makes a fantastic base. Paired with an array of chopped vegetables, such as cucumbers, tomatoes, and bell peppers, and tossed in a zesty lemon and olive oil dressing, this salad can be served as a side dish or enjoyed on its own as a light meal.
- 1 cup quinoa
- 2 cups water
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Rinse the quinoa under cold water and combine it with water in a saucepan; bring to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed the water and is fluffy. Allow it to cool before transferring it to a large bowl.
Add the diced cucumber, cherry tomatoes, bell pepper, red onion, and parsley. In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper before drizzling it over the quinoa mixture. Toss everything gently until combined. If using, sprinkle feta cheese on top before serving.
For a burst of flavor, consider marinating your vegetables in the dressing for a short time before adding them to the quinoa. You can also customize the salad by including other ingredients like olives, artichokes, or even grilled chicken for added protein.
If you plan to make this salad ahead of time, wait to add the dressing until just before serving to keep the vegetables crisp. Enjoy your Mediterranean quinoa salad chilled or at room temperature!
Creamy Macaroni and Cheese
Creamy macaroni and cheese is the ultimate comfort food that can elevate any BBQ meal. With its rich, cheesy flavor and satisfying texture, this dish is a favorite among both kids and adults. The secret to a perfect macaroni and cheese lies in the combination of a creamy bechamel sauce and a blend of cheeses that melt beautifully together, creating a dish that's both indulgent and memorable.
Making creamy macaroni and cheese is simple and rewarding. You can customize it to suit your tastes by adding extras like crispy bacon, sautéed vegetables, or even a hint of spicy heat. Whether you prefer a classic rendition or a modern twist, this recipe will guide you to creating the perfect side dish to complement your BBQ barbecue spread.
Ingredients:
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese (optional)
To start, cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
In the same pot, melt the butter over medium heat, then whisk in the flour to create a roux. Gradually pour in the milk while continuing to whisk until the mixture thickens.
Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth. Fold in the macaroni and mix thoroughly to coat the pasta with the cheese sauce.
Transfer the mixture to a baking dish, sprinkle with Parmesan cheese if desired, and bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden on top.
For an extra creamy texture, try adding a splash of heavy cream or sour cream to the cheese sauce. If you prefer a crunchy topping, you can mix breadcrumbs with melted butter and sprinkle them over the macaroni and cheese before baking.
Additionally, feel free to experiment with different cheese combinations, such as gouda or fontina, for a unique flavor profile. Remember to keep an eye on the baking time to achieve that perfect golden crust without overcooking the dish.
Roasted Vegetable Medley
Roasted Vegetable Medley is an excellent and healthful side dish that perfectly complements any BBQ meal. This vibrant mix of seasonal vegetables enhances the flavor profile of grilled meats while providing a colorful addition to your plate. The beauty of this dish lies in its versatility; you can use whatever vegetables you have on hand, making it a great way to clean out your fridge while enjoying delicious, roasted flavors.
Preparing Roasted Vegetable Medley is simple and requires minimal prep time. The key is to choose fresh, in-season vegetables that roast well. From bell peppers and zucchini to asparagus and baby carrots, the options are plenty. With just a drizzle of olive oil and a sprinkle of seasoning, these vegetables caramelize beautifully, enhancing their natural sweetness and creating a scrumptious side that's sure to please everyone at the table.
- 1 bell pepper (red, yellow, or orange), diced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup baby carrots, whole or halved if large
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (thyme, oregano, or basil)
- Salt and pepper to taste
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine all the chopped vegetables, drizzle with olive oil, and toss until evenly coated. Sprinkle the garlic powder, dried herbs, salt, and pepper over the vegetables and toss once more to combine.
Spread the mixture evenly on a large baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the veggies are tender and have nice caramelization, stirring halfway through for even cooking.
One important tip when preparing your Roasted Vegetable Medley is to verify that your vegetables are cut into similar sizes for uniform cooking. This will help some pieces from burning while others remain undercooked.
Additionally, feel free to experiment with your favorite seasonings or add a splash of balsamic vinegar or lemon juice before serving for extra flavor. Finally, if you want a slightly smoky taste that pairs beautifully with BBQ, you can add a pinch of smoked paprika to the seasoning mix.
Simple Cucumber and Tomato Salad
A Simple Cucumber and Tomato Salad is the perfect accompaniment to any BBQ meal, offering a revitalizing crunch that complements the smoky flavors of grilled meats. This vibrant salad isn't only easy to prepare, but it also bursts with freshness.
The combination of juicy tomatoes and crisp cucumbers creates a delightful contrast in texture, while the simple dressing accentuates their natural flavors. This salad is versatile and can be customized to cater to your taste preferences.
Whether you enjoy a tangy kick from vinegar or a sprinkle of herbs for added depth, you can easily modify the ingredients. In just a few minutes, you can create a dish that will be a hit at your next barbecue gathering, making it a staple for summer entertaining.
- 2 cups of cherry tomatoes, halved
- 2 cups of cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped parsley. In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
Drizzle the dressing over the vegetable mixture and toss gently until everything is well coated. Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.
For the best results, use ripe, in-season tomatoes and fresh cucumbers for maximum flavor and crunch. You can also add a sprinkle of feta cheese or a handful of olives for additional richness, or even incorporate a squeeze of lemon juice for a zesty finish.
This salad is best served fresh, but can be made ahead of time; just be sure to give it a good toss before serving for even flavor distribution.