Summer BBQ Side Dishes Guide (Printer-Friendly)
Fresh classics, vibrant salads, and grilled favorites elevate your summer cookouts with flavor, color, and personality.
# What You’ll Need to Cook:
→ Classic Sides
01 -
600 g Yukon Gold potatoes, peeled and diced
02 -
3 large eggs, hard-boiled and chopped
03 -
120 ml mayonnaise
04 -
1 tablespoon Dijon mustard
05 -
2 celery stalks, finely diced
06 -
2 tablespoons fresh chives, finely chopped
07 -
Salt and black pepper to taste
→ Modern Macaroni Salad
08 -
250 g elbow macaroni, cooked and cooled
09 -
100 g red bell pepper, diced
10 -
50 g carrot, grated
11 -
60 ml light mayonnaise
12 -
2 tablespoons rice vinegar
13 -
1 tablespoon toasted sesame oil
14 -
1 teaspoon soy sauce
→ Grilled Vegetable Platter
15 -
2 medium zucchinis, sliced lengthwise
16 -
2 red bell peppers, quartered
17 -
1 large eggplant, cut into 1 cm rounds
18 -
250 g asparagus spears, trimmed
19 -
2 corn cobs, husked
20 -
3 tablespoons olive oil
21 -
1 teaspoon sea salt
22 -
1 teaspoon freshly ground black pepper
23 -
1 tablespoon fresh rosemary, chopped
→ Chilled Watermelon Salad
24 -
700 g seedless watermelon, cut into cubes
25 -
100 g feta cheese, crumbled
26 -
2 tablespoons fresh mint leaves, chopped
27 -
1 tablespoon extra-virgin olive oil
→ Baked Beans
28 -
800 g canned baked beans
29 -
50 g smoked bacon, diced
30 -
1 tablespoon brown sugar
31 -
1 tablespoon apple cider vinegar
→ Tangy Coleslaw
32 -
300 g white cabbage, finely shredded
33 -
100 g red cabbage, finely shredded
34 -
70 g carrot, julienned
35 -
50 g fennel, thinly sliced
36 -
80 ml low-fat yogurt
37 -
2 tablespoons mayonnaise
38 -
2 tablespoons apple cider vinegar
39 -
1 teaspoon honey
→ Corn on the Cob
40 -
4 ears fresh corn, husked
41 -
2 tablespoons unsalted butter, softened
42 -
1 teaspoon ground chili powder
43 -
2 teaspoons lime zest
44 -
Sea salt to taste
# Steps to Prepare:
01 -
Boil potatoes in salted water until fork-tender, about 12-15 minutes. Drain and cool. Gently combine potatoes, chopped eggs, mayonnaise, Dijon mustard, celery, and chives. Season with salt and black pepper. Refrigerate for at least 2 hours prior to serving.
02 -
Toss cooked elbow macaroni with red bell pepper, grated carrot, mayonnaise, rice vinegar, toasted sesame oil, and soy sauce. Mix thoroughly, adjust seasoning to taste, and chill until ready to serve.
03 -
Preheat grill to medium-high. Brush zucchini, bell peppers, eggplant, asparagus, and corn with olive oil. Season with salt, pepper, and rosemary. Grill each vegetable, turning occasionally, until just tender and charred, about 8-10 minutes. Slice grilled corn into rounds for serving.
04 -
Combine watermelon cubes, crumbled feta, and chopped mint in a bowl. Drizzle with olive oil and gently toss. Serve well chilled.
05 -
In a saucepan over medium heat, cook diced smoked bacon until crispy. Stir in baked beans, brown sugar, and apple cider vinegar. Simmer for 10 minutes, stirring occasionally. Serve hot.
06 -
In a large bowl, combine shredded cabbages, carrot, and fennel. In a separate bowl, whisk together yogurt, mayonnaise, apple cider vinegar, and honey. Pour over the vegetables and toss until evenly coated. Chill for at least 1 hour.
07 -
Preheat grill to medium. Rub corn cobs with softened butter, sprinkle with chili powder and lime zest. Grill corn, turning every 2-3 minutes, until lightly charred, about 8-10 minutes. Season with sea salt and serve immediately.
# Extra Cooking Tips:
01 -
Prepare salads and coleslaw ahead to allow flavors to fully develop; refrigerate for optimal freshness and food safety.
02 -
Grill vegetables of similar size for even cooking and distinctive grill marks.
03 -
Keep cold side dishes well-chilled at outdoor events using ice packs or refrigerated bowls.