23 Easy and Tasty Sides for Your BBQ Feast

A great BBQ isn’t just about the perfectly grilled meats—it’s the sides that elevate the meal and make it unforgettable. Whether you’re hosting a casual cookout or a weekend gathering, these easy and tasty sides will round out your menu with minimal fuss. From fresh salads to comforting classics, there’s something here for everyone.

Grilled Corn on the Cob

Start by brushing fresh corn on the cob with a mixture of melted butter, minced garlic, and a sprinkle of paprika. Place the corn directly on a preheated grill over medium heat. Turn the corn every few minutes until all sides are slightly charred and the kernels are tender about 10-15 minutes. Once grilled, squeeze lime juice over the corn and sprinkle with crumbled cotija cheese. Serve immediately for a smoky, tangy side.

Classic Coleslaw

In a large bowl, combine 4 cups of shredded cabbage, 1 cup of grated carrots, and ½ cup of sliced green onions. In a separate bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of sugar, and salt and pepper to taste. Pour the dressing over the vegetables and toss until evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for a crisp and refreshing side.

Baked Beans with Bacon

Begin by frying 6 slices of chopped bacon in a large skillet until crispy, then remove the bacon and set it aside. In the same skillet, sauté 1 diced onion and 2 minced garlic cloves in the bacon fat until softened. Stir in 2 cans of baked beans, ¼ cup of brown sugar, 2 tablespoons of molasses, 1 tablespoon of mustard, and a splash of apple cider vinegar. Let the mixture simmer on low heat for 15-20 minutes, stirring occasionally, until thick and flavorful. Stir in the crispy bacon before serving.

Watermelon Feta Salad

Cut half of a small watermelon into bite-sized cubes and place them in a large bowl. Add 1 cup of crumbled feta cheese, ½ of a thinly sliced red onion, and a handful of chopped fresh mint. Drizzle the salad with 2 tablespoons of olive oil and 1 tablespoon of balsamic glaze. Toss gently to combine, then season with salt and pepper to taste. Serve immediately for a refreshing, sweet-and-savory dish.

Grilled Vegetables

Slice 2 zucchinis, 2 bell peppers, and 1 red onion into even pieces. Toss the vegetables in a large bowl with 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and salt and pepper to taste. Arrange the vegetables in a single layer on a preheated grill over medium-high heat. Grill for 5-7 minutes on each side, until tender and slightly charred. Serve warm or at room temperature as a vibrant side dish.

Potato Salad

Boil 2 pounds of baby potatoes in salted water until fork-tender, about 10-15 minutes, then drain and halve them. In a large bowl, mix ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, ¼ cup of chopped dill pickles, 2 chopped celery stalks, and ½ of a diced red onion. Add the warm potatoes to the bowl and toss to coat them in the dressing. Season with salt and pepper, and garnish with fresh dill. Chill before serving for a classic, creamy potato salad.

Caprese Skewers

Thread cherry tomatoes, fresh mozzarella balls (bocconcini), and whole basil leaves onto wooden or metal skewers, alternating the ingredients for a colorful presentation. Arrange the skewers on a serving platter and drizzle them with 2 tablespoons of olive oil and 1 tablespoon of balsamic reduction. Sprinkle with salt and pepper to taste. These can be served immediately or chilled until ready to eat. They make a light, fresh addition to any BBQ spread.

Macaroni Salad

Cook 2 cups of elbow macaroni in salted water until al dente, then drain and rinse under cold water. In a large bowl, combine ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, ½ cup of diced celery, ¼ cup of diced red onion, and ¼ cup of chopped sweet pickles. Add the cooked macaroni to the bowl and toss until evenly coated with the dressing. Season with salt and pepper to taste, and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Garlic Bread

Mix ½ cup of softened butter with 3 minced garlic cloves, 2 tablespoons of chopped parsley, and a pinch of salt. Spread the garlic butter mixture evenly on 1 loaf of French bread, sliced in half lengthwise. Place the bread on the grill, cut side down, and cook over medium heat for 2-4 minutes, until golden and crispy. Remove from the grill and slice into serving pieces. Serve hot as a savory, crowd-pleasing side.

Cucumber Tomato Salad

Slice 2 cucumbers and 3 tomatoes into bite-sized pieces, and thinly slice ½ of red onion. In a large bowl, combine the vegetables with 2 tablespoons of fresh chopped dill. For the dressing, whisk together 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, salt, and pepper to taste. Pour the dressing over the salad and toss gently to combine. Serve chilled for a refreshing, crisp side dish.

Deviled Eggs

Hard-boil 6 eggs, then cool and peel them. Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and a dash of hot sauce. Spoon or pipe the mixture back into the egg whites and sprinkle with paprika for a classic, flavorful appetizer. Chill until ready to serve.

Cornbread

In a bowl, whisk together 1 cup of cornmeal, 1 cup of flour, ¼ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. In a separate bowl, mix 1 cup of milk, 2 beaten eggs, and ¼ cup of melted butter. Combine the wet and dry ingredients, stirring until just combined. Pour the batter into a greased baking pan and bake at 400°F for 20-25 minutes, until golden brown. Serve warm with butter.

Caesar Salad

Chop 1 large head of romaine lettuce into bite-sized pieces and place in a large bowl. Toss with ½ cup of Caesar dressing, 1 cup of croutons, and ¼ cup of grated Parmesan cheese. For an extra touch, add 2-3 anchovies or some grilled chicken. Toss again to combine all the ingredients. Serve immediately as a fresh and crisp side salad.

Fruit Salad

Cut 1 pineapple, 1 pint of strawberries, 1 pint of blueberries, and 3 kiwis into bite-sized pieces. In a large bowl, combine the fruit and drizzle with 2 tablespoons of honey and the juice of 1 lime. Gently toss to coat the fruit in the honey-lime mixture. Garnish with a few fresh mint leaves for a refreshing and colorful side dish.

Sweet Potato Fries

Peel and cut 3 large sweet potatoes into thin fries. Toss the fries in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste. Spread the fries in a single layer on a baking sheet and bake at 425°F for 20-25 minutes, turning halfway through, until crispy and golden. Serve hot with your favorite dipping sauce.

Spicy Roasted Chickpeas

Rinse and drain 1 can of chickpeas, then pat them dry with a paper towel. Toss with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, and salt to taste. Spread the chickpeas in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, shaking the pan halfway through. Enjoy them warm or at room temperature for a crunchy, spicy snack.

Creamy Avocado Dip

In a bowl, mash 2 ripe avocados until smooth. Mix in 1 tablespoon of lime juice, 1 minced garlic clove, ¼ cup of finely chopped red onion, and a pinch of salt. Stir in ¼ cup of chopped cilantro and a dash of cayenne pepper if desired. Serve immediately with tortilla chips or fresh veggies for dipping.

Sweet Corn Salad

Cut kernels off 4 ears of cooked corn and place them in a large bowl. Add 1 cup of cherry tomatoes (halved), ½ cup of diced red bell pepper, and ¼ cup of chopped fresh basil. Toss with 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, salt, and pepper to taste. Serve chilled or at room temperature for a sweet and tangy side.

Stuffed Mini Peppers

Cut 10 mini bell peppers in half lengthwise and remove the seeds. In a bowl, mix 1 cup of cream cheese, ½ cup of shredded cheddar cheese, 1 tablespoon of chopped chives, and a pinch of garlic powder. Stuff each pepper half with the cheese mixture and place on a baking sheet. Bake at 375°F (190°C) for 15-20 minutes, until the peppers are tender and the cheese is bubbly. Serve warm or at room temperature.

Roasted Brussels Sprouts

Trim and halve 1 pound of Brussels sprouts. Toss with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste. Spread on a baking sheet in a single layer. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until crisp-tender and caramelized, shaking the pan halfway through. Serve warm for a delicious, nutty side.

Pineapple Salsa

Dice 1 cup of fresh pineapple and combine it in a bowl with ½ cup of diced red bell pepper, ¼ cup of finely chopped red onion, and 2 tablespoons of chopped cilantro. Add 1 tablespoon of lime juice, and season with salt and a pinch of cayenne pepper if desired. Mix well and let sit for 15 minutes to allow the flavors to meld. Serve with grilled chicken or fish for a sweet and zesty topping.

Garlic Parmesan Potato Wedges

Cut 4 medium potatoes into wedges and toss with 3 tablespoons of olive oil, 2 teaspoons of garlic powder, ½ teaspoon of dried rosemary, and salt to taste. Spread the wedges in a single layer on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, turning once, until golden and crispy. Sprinkle with ¼ cup of grated Parmesan cheese before serving.

Simple Fruit Skewers

Thread chunks of fresh fruit such as strawberries, pineapple, and melon onto wooden skewers. Arrange the skewers on a platter and drizzle with a little honey or a squeeze of lime juice if desired. For an extra touch, sprinkle with a pinch of sea salt. Serve immediately for a light and refreshing side.

This article originally appeared on RetailShout.

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