16 July 4 Side Dishes to Serve at Your BBQ

Hey there, BBQ lovers! With July 4th just around the corner, it’s time to fire up the grill and gather your crew. But what about the sides? I’ve rounded up 16 must-try side dishes that will steal the show—from classic coleslaw to smoky baked beans. Let’s dive in!

Grilled Corn on the Cob

Just when you thought corn couldn't get any cooler, we're grilling it up with a smoky spice butter that'll have your taste buds doing the cha-cha. This isn't your average boiled cob—it's a backyard BBQ superstar with a kick.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 4 ears corn, husks on
• 4 tablespoons unsalted butter, softened
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Peel back the corn husks without removing them, and remove the silk. Pull the husks back up and soak the corn in cold water for 10 minutes (this prevents burning and adds moisture).
2. Preheat grill to medium-high heat, about 400°F.
3. In a small bowl, combine softened butter, smoked paprika, chili powder, garlic powder, salt, and black pepper. Mix until smooth.
4. Grill the corn (with husks on) for 10-12 minutes, turning occasionally, until husks are charred and kernels are tender. Tip: If you want extra smokiness, grill with the husks partially open for the last 2 minutes.
5. Remove corn from grill and let cool slightly. Peel back husks (they'll be hot, so use a towel). Brush each ear generously with the spiced butter. Tip: For extra depth, add a squeeze of lime or sprinkle of cotija cheese afterward.
6. Serve immediately, with extra butter on the side if you're feeling wild.

Every bite is a burst of smoky, buttery sweetness with a subtle heat that lingers just enough to keep you coming back. Serve alongside burgers or steaks, or just make a meal of these beauties—no judgment here.

Classic Coleslaw

Get ready to crunch into the most epic coleslaw of your summer BBQ season. This ain't your sad, soggy side dish—it's a tangy, crispy powerhouse that'll steal the show from the burgers. Trust me, your fork's about to get jealous.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 head green cabbage (about 2 lbs)
• 2 large carrots
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp celery seeds (optional)

Instructions

1. Finely shred the cabbage using a sharp chef's knife or a mandoline (watch those fingers!) into a large bowl.
2. Peel and grate the carrots on the large holes of a box grater, then add to the cabbage.
3. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the celery seeds if you're feeling fancy—they add a subtle pop of flavor.
4. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Get in there with your hands for a thorough mix (it's also oddly satisfying).
5. Cover and refrigerate for at least 1 hour before serving. This chilling time is crucial—it lets the flavors meld and the cabbage soften just a bit while staying crunchy. Pro tip: taste and adjust salt or vinegar to your liking after it chills!

Perfect for piling high on pulled pork sandwiches, next to a smoky brisket, or just straight from the bowl (no judgment here). The crunch is real, the tang is bright, and every bite screams summer. Go ahead—make a double batch. You'll thank me later.

BBQ Baked Beans

Kicking off your BBQ menu with these saucy, smoky baked beans is like inviting a party to your mouth. They're hearty enough to stand alone but humble enough to hug a hot dog.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

• 6 slices thick-cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 cup smoky BBQ sauce
• 2 tablespoons light brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 325°F.
2. Cook bacon in a large oven-safe Dutch oven over medium heat until crispy, about 8 minutes. Use thick-cut bacon for bacon that stays chewy even after baking. Transfer bacon to a paper towel-lined plate, then crumble when cool.
3. Add diced onion to the bacon fat in the pot. Cook over medium heat until softened and translucent, about 5 minutes. Don't rush the onions – let them get truly translucent for sweetness.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in BBQ sauce, brown sugar, apple cider vinegar, mustard, Worcestershire, salt, and pepper. If needed, deglaze the pan with a splash of the vinegar to lift any browned bits.
6. Add the drained beans and crumbled bacon. Stir until everything is well combined.
7. Bring the mixture to a gentle simmer on the stovetop, then cover the pot with a lid.
8. Transfer the pot to the oven and bake for 1 hour 30 minutes. For a thicker consistency, remove the lid during the last 20 minutes.
9. Let the beans rest for 10 minutes before serving to allow flavors to meld.

A dollop of these beans on a toasted bun with coleslaw is a game-changer. The sweetness balanced by smokiness makes every bite a backyard triumph.

Potato Salad

Get ready to upgrade your BBQ game with a potato salad that's creamy, tangy, and bursting with fresh herbs. This isn't your grandma's bland version—it's a flavor party in every bite!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and diced 1-inch
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp salt (plus more for boiling)
• 1/2 tsp black pepper
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh chives, chopped
• 2 celery stalks, diced
• 1/2 cup red onion, diced
• 4 hard-boiled eggs, chopped

Instructions

1. Place the peeled and diced Yukon Gold potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until fork-tender. Tip: Starting with cold water ensures even cooking.
3. While the potatoes cook, prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, remaining salt, and black pepper in a large bowl.
4. Chop the fresh dill and chives, dice the celery and red onion, and chop the hard-boiled eggs.
5. Drain the potatoes in a colander and let them cool for about 10 minutes. Tip: Spreading them on a baking sheet speeds up cooling.
6. While the potatoes are still warm, add them to the bowl with the dressing. Gently fold in the celery, red onion, dill, chives, and chopped eggs.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Tip: This resting step is crucial for depth of flavor.
8. Before serving, give the salad a taste and adjust salt and pepper if needed. Garnish with extra fresh dill or chives.

Honestly, the texture is pure comfort with a herbaceous twist. Serve it chilled on a hot summer day, and don't be surprised if people go back for thirds.

Garlic Butter Grilled Shrimp

Everybody loves a sizzling skewer of shrimp that's been bathing in garlic butter, right? Well, get ready to meet your new summer obsession: Garlic Butter Grilled Shrimp. These little guys are juicy, buttery, and ready to party on your grill in under 15 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 6 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium bowl, whisk together 1/4 cup melted unsalted butter, 4 minced garlic cloves, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. (Tip: Fresh garlic makes a huge difference—avoid the jarred stuff!)
2. Pat 1 pound large shrimp (peeled and deveined) dry with paper towels to remove excess moisture.
3. Add the shrimp to the butter mixture and toss until evenly coated.
4. Cover the bowl and refrigerate for 15 minutes to marinate. (Tip: Don't go over 15 minutes—the lemon juice can turn the shrimp mushy.)
5. Preheat your grill to medium-high heat, about 400°F. Brush the grates with 1 tablespoon olive oil to prevent sticking.
6. Thread the shrimp onto soaked wooden skewers, leaving a small gap between each for even cooking. (Tip: Soak skewers for 30 minutes beforehand to prevent burning.)
7. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque. Use an instant-read thermometer to verify an internal temperature of 145°F.
8. Remove the shrimp from the grill and transfer to a serving platter.
9. Sprinkle 2 tablespoons chopped fresh parsley over the top and serve immediately.

On the plate, these shrimp are plump, juicy, and bursting with garlicky butter goodness. Serve them over rice, on a salad, or straight off the skewer—I won't judge.

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is about to become your new go-to for every BBQ, potluck, or lazy Sunday meal prep. Think nutty quinoa playing nice with crunchy veggies, briny olives, and tangy feta—all tossed in a zesty lemon dressing that’ll make your taste buds do a happy dance.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 cup diced cucumber (about 1/2 medium)
• 1 cup halved cherry tomatoes
• 1/2 cup finely chopped red onion
• 1/2 cup pitted and halved Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• 1/4 teaspoon black pepper

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds (this removes bitterness).
2. In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is tender.
4. Remove from heat, fluff with a fork, and spread quinoa on a baking sheet to cool for 10 minutes (speed up cooling by placing in the fridge).
5. While quinoa cools, prep veggies: dice cucumber, halve cherry tomatoes, finely chop red onion, slice olives in half.
6. In a large bowl, combine cooled quinoa, cucumber, tomatoes, onion, olives, and 1/4 cup chopped fresh parsley.
7. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon black pepper until emulsified.
8. Pour dressing over quinoa mixture and toss gently to combine. Fold in 1/2 cup crumbled feta cheese.
9. Taste and adjust salt or lemon if desired (but remember feta is salty!).
10. Cover and refrigerate for at least 30 minutes before serving to let flavors meld (or serve immediately if you're impatient—no judgment).

Light, zesty, and packed with crunch, this salad is proof that healthy sides can be the life of the party. Scoop it onto grilled chicken, spoon it into lettuce cups, or just eat it straight from the bowl—no one's judging.

Stuffed Bell Peppers

Nobody can resist the sizzle of grilled bell peppers stuffed with a fragrant rice and spice blend—trust me, it's a game-changer for your dinner rotation. These colorful beauties are not just a feast for the eyes but a flavor explosion that'll make you forget all about plain old stuffed peppers.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Stuffed Peppers

• 4 large bell peppers (mixed colors)
• 1 cup cooked white rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1/2 cup shredded Monterey Jack cheese (optional)

Instructions

1. Preheat grill to medium-high heat (400°F). Tip: Clean grill grates to prevent sticking.
2. Cut the tops off the bell peppers and remove seeds and membranes. Tip: Use a small knife to carefully cut around the stem, then pull out the core.
3. In a large bowl, combine cooked rice, diced onion, minced garlic, cumin, smoked paprika, salt, black pepper, and chopped parsley. Mix well.
4. Stuff each pepper evenly with the rice mixture, packing lightly.
5. Drizzle olive oil over the stuffed peppers and rub to coat.
6. Place peppers on the grill, cut side up, close lid, and grill for 20 minutes, until peppers are charred and tender. Tip: Rotate peppers occasionally for even cooking.
7. If using cheese, sprinkle on top during the last 5 minutes of grilling. Let cheese melt.
8. Remove from grill and let rest 2 minutes before serving.

My family devours these peppers before I can even set the table—the smoky char and subtle heat from the spices are absolutely addicting. Serve them alongside a crisp salad or crusty bread to soak up every last bit of flavor.

Caprese Salad Skewers

Just when you thought salads couldn't get any more fun, these Caprese Salad Skewers waltz in like the life of the party. They're basically antipasto on a stick—perfect for when you want to feel fancy without actually cooking.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 12 fresh mozzarella balls (bocconcini)
• 12 cherry tomatoes
• 12 fresh basil leaves
• 2 tbsp balsamic glaze
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Thread one mozzarella ball, one basil leaf (folded to prevent tearing), and one cherry tomato onto a toothpick or small skewer. Repeat with remaining ingredients to make 12 skewers.
2. Arrange the skewers on a serving platter in a single layer.
3. Drizzle evenly with balsamic glaze and extra virgin olive oil. Tip: Use a high-quality balsamic glaze for best flavor—it should be syrupy, not watery.
4. Sprinkle with salt and black pepper. Tip: Flaky sea salt like Maldon adds a delightful crunch and pops of salinity.
5. Let the skewers rest for 5 minutes at room temperature to allow the flavors to meld. Tip: If making ahead, refrigerate and bring to room temperature 15 minutes before serving for optimal taste.

Crunchy, creamy, and bursting with summer freshness—these skewers are a total crowd-pleaser. Serve them as a light appetizer or stack them on a bed of arugula for a quick salad.

Zucchini Noodles with Pesto

Just when you thought spiralizing was a kitchen fad, zucchini noodles strut in like the cool, low-carb cousin of pasta. This pesto version is so fresh and vibrant, you'll forget you're basically eating vegetables shaped like noodles.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

• 4 medium zucchini (about 2 lbs)
• 1/2 cup fresh basil leaves, packed
• 1/4 cup pine nuts
• 1/3 cup extra virgin olive oil
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1 tsp salt, divided
• 1/4 tsp black pepper

Instructions

1. Spiralize the zucchini into noodles using a spiralizer or julienne peeler. (Tip: Trim ends first for even spirals.)
2. Place the zucchini noodles in a colander, sprinkle with 1/2 tsp of the salt, and let sit for 10 minutes to draw out excess moisture. (Tip: This prevents soggy noodles!)
3. While the zucchini drains, make the pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan, remaining 1/2 tsp salt, and pepper. Pulse until coarsely chopped.
4. With the processor running, slowly drizzle in olive oil until smooth and emulsified. (Tip: Use good quality olive oil for best flavor.)
5. Pat the zucchini noodles dry with paper towels to remove excess water.
6. Heat a large skillet over medium-high heat. Add the zucchini noodles and cook, tossing gently, for 2-3 minutes until just warmed through but still al dente. (Tip: Don't overcook—they'll release water and get mushy.)
7. Remove from heat and toss with 1/3 cup of pesto (or more to taste). Reserve remaining pesto for other uses.
8. Serve immediately, optionally topped with extra Parmesan, pine nuts, or halved cherry tomatoes.

Have you ever tasted summer on a plate? These zoodles are light yet satisfying, with the pesto adding a punch of herby goodness. Serve them alongside grilled chicken or keep it solo for a quick lunch that feels indulgent but isn't.

Sweet Potato Fries

Ready to turn your kitchen into a fry-shack? These crispy sweet potato fries are tossed with smoky paprika and baked to golden perfection—no deep-frying required. Get ready for a crunch that'll make you forget about regular potatoes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 large sweet potatoes (about 1.5 lbs)
• 2 tablespoons cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Wash and peel the sweet potatoes, then cut them into even 1/4-inch thick sticks. (Tip: Uniform cuts ensure even cooking.)
3. Soak the cut fries in a bowl of ice water for 30 minutes. This removes excess starch and guarantees extra crispiness.
4. Drain the fries and pat them completely dry with a clean kitchen towel. Any moisture left will make them soggy.
5. In a large bowl, whisk together cornstarch, paprika, garlic powder, salt, and black pepper.
6. Add the dried sweet potato fries and drizzle with olive oil. Toss until every fry is evenly coated with the seasoned mixture.
7. Arrange the fries in a single layer on the prepared baking sheet, leaving space between each fry. Do not overcrowd—use two sheets if needed.
8. Bake for 15 minutes, then flip each fry with a spatula. Bake for another 10 minutes, or until golden brown and crispy on the edges.
9. Remove from the oven and let cool for 2 minutes on the sheet; they'll get even crunchier as they rest.

Zap them with an extra sprinkle of flaky sea salt right before serving. These fries are crisp outside, fluffy inside, and perfect dipped in chipotle mayo or garlic aioli. They'll vanish faster than you can say 'second batch.'

Grilled Asparagus

Ready to turn that sad veggie drawer into grill royalty? Grilled asparagus is the side dish that never disappoints—crisp, smoky, and begging to be eaten directly off the platter.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Asparagus

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, toss asparagus with olive oil, salt, pepper, and garlic powder until evenly coated. Tip: don't skimp on oil—it prevents sticking and adds flavor.
3. Place asparagus directly on grill grates perpendicular to the bars to prevent falling through. Pro move: use tongs to arrange them neatly and avoid dropping any.
4. Grill for 4-5 minutes, turning occasionally, until bright green and lightly charred. Keep a close eye—they go from perfect to overdone in a flash.
5. Transfer to a platter and serve immediately.

But here's the real magic—squeeze a little fresh lemon juice over the top or sprinkle with shaved Parmesan for a salty kick. Either way, you'll be picking them up with your fingers and licking off the goodness.

Cucumber Mint Salad

Oh, honey, if your BBQ spread is missing that one dish to slap the heat right out of summer, this Cucumber Mint Salad is here to save the day—and your taste buds.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 2 large cucumbers
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Wash and slice cucumbers into 1/4-inch rounds. Tip: Use a mandoline for perfectly even slices that scream 'I meal prep on weekends.'
2. Thinly slice the red onion. Tip: Soak slices in cold water for 5 minutes to mellow the bite—your taste buds will thank you.
3. In a large bowl, combine sliced cucumbers, red onion, and chopped mint.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper until emulsified. Tip: Lime juice is the zesty hero that cuts through smoky BBQ fat like a boss.
5. Pour the dressing over the cucumber mixture and toss gently to coat every slice.
6. Let the salad rest for 5 minutes at room temperature so the flavors can get to know each other. Serve immediately or chill for a crisper crunch.

Make no mistake—this salad is a crunch bomb that'll turn even the smokiest ribs into a supporting act. Pile it high on a plate next to grilled corn or inside a brisket sandwich for a juicy, refreshing counterpunch.

Cornbread Muffins

The best BBQ plates deserve a side that’s equal parts sweet and savory, and these Cornbread Muffins deliver that double punch. They’re fluffy, golden, and studded with cheese and jalapeño for a kick that’ll have you reaching for another (and another).

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 2 tablespoons honey
• 1 cup shredded cheddar cheese
• 1/2 cup canned corn, drained
• 1 jalapeño, seeded and diced

Instructions

1. Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together all dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey until smooth.
4. Pour the wet mixture into the dry mixture and stir until just combined. Do not overmix; a few lumps are okay. (Tip: Overmixing develops gluten, making muffins tough.)
5. Gently fold in shredded cheddar cheese, drained corn, and diced jalapeño until evenly distributed.
6. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean and tops are golden brown. (Tip: Rotate the pan halfway through for even browning.)
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (Tip: Cooling in the pan too long can make bottoms soggy.)

Crunchy edges give way to a tender, moist crumb with pockets of melted cheese and pops of sweet corn. Serve these warm alongside chili, pulled pork, or just slathered with butter for a snack that disappears fast.

Spicy Grilled Eggplant

Prepare for a flavor explosion that’ll make your grill the MVP of summer BBQs! These spicy grilled eggplant slices are smoky, charred, and kissed with a fiery marinade that’ll have even carnivores begging for more.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 medium eggplants
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons sriracha
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, sriracha, honey, minced garlic, smoked paprika, and ground cumin until well combined.
2. Add the eggplant slices to the bowl and toss gently to coat each slice with the marinade. (Tip: Use your hands to massage the marinade into the eggplant for maximum flavor.)
3. Cover the bowl with plastic wrap and let marinate at room temperature for 30 minutes, or up to 1 hour for deeper flavor. (Tip: Don't marinate longer than 1 hour, as eggplant can become mushy.)
4. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates well to prevent sticking.
5. Place the marinated eggplant slices directly on the grill grates. Cook for 4-5 minutes per side, until grill marks appear and the eggplant is tender and slightly charred. (Tip: Resist the urge to flip too early; let them develop a good sear.)
6. Transfer the grilled eggplant to a serving platter.

Perfectly charred and smoky with a kick of heat, these spicy grilled eggplant slices are the BBQ side you didn’t know you needed. Pile them onto a bun for a veggie burger that’ll steal the show, or serve alongside grilled meats for a colorful, flavorful contrast.

Roasted Red Pepper Hummus

You know that moment when you bring a dip to a BBQ and it disappears faster than a cold drink? That's this Roasted Red Pepper Hummus. It's creamy, smoky, and just the right amount of sassy for your next cookout.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Hummus

• 2 large red bell peppers
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/3 cup tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 tablespoons olive oil, plus more for drizzle
• 2 tablespoons water (if needed)
• 1/4 teaspoon paprika (optional, for garnish)

Instructions

1. Preheat your broiler to high. Place the whole red bell peppers on a baking sheet and broil until the skins are charred and blistered, about 10 minutes, turning once halfway through. (Tip: Don't walk away—burnt peppers taste bitter, not smoky!)
2. Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. This makes peeling a breeze.
3. Peel the peppers, remove the stems and seeds, and pat dry with paper towels. Rough chop the flesh.
4. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, cumin, and chopped roasted peppers. Pulse until roughly chopped, about 10 seconds.
5. Scrape down the sides, then turn on the processor and slowly drizzle in 2 tablespoons of olive oil while running. Blend until smooth and creamy, about 30 seconds. (Tip: For extra-smooth hummus, add a couple of ice cubes during blending!)
6. If the hummus is too thick, add water 1 tablespoon at a time while processing until you reach your desired consistency. Taste and adjust salt or lemon juice if needed.
7. Transfer to a serving bowl, create a well with a spoon, and drizzle with a little olive oil. Sprinkle paprika on top for color, if using. Garnish with a few whole chickpeas or a roasted pepper strip for flair.

Get ready to watch this hummus steal the spotlight. The roasted peppers bring a sweet smokiness that pairs perfectly with the creamy tahini—so much better than store-bought! Serve it with warm pita, crunchy veggies, or even slather it on a burger. It's a crowd-pleaser that'll earn you eternal dip fame.

Apple Walnut Slaw

Nobody expects a slaw to be this exciting, but this Apple Walnut Slaw is here to change minds and crunch some jaws. With sweet apples, crunchy walnuts, and a tangy yogurt-based dressing, it’s the perfect side dish for any gathering.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the slaw

• 4 cups green cabbage, shredded
• 2 medium apples (such as Granny Smith), julienned
• 1 cup walnuts, toasted and chopped
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley

For the dressing

• 1/3 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place 4 cups shredded green cabbage in a large mixing bowl. (Tip: Use a mandoline for thin, even shreds.)
2. Add julienned apples, toasted walnuts, dried cranberries, and parsley. Toss to combine.
3. In a separate small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. (Tip: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant for extra crunch.)
4. Pour dressing over the slaw mixture and toss until evenly coated.
5. Let the slaw rest for 10 minutes at room temperature to allow flavors to meld. (Tip: For the best texture, add walnuts just before serving if making ahead.)
6. Serve chilled or at room temperature. Adjust honey to taste if you prefer a sweeter or tangier slaw.

Zesty and refreshing, this Apple Walnut Slaw brings a delightful crunch that pairs wonderfully with grilled chicken or pulled pork sandwiches. The tangy yogurt dressing balances the sweet apples and hearty walnuts, making every bite a party in your mouth.

Conclusion

Burgers and hot dogs are great, but these sides really steal the show! Whether you’re a potato salad purist or love trying new twists, there’s something here for your BBQ. Pin this roundup for next time, and drop a comment telling me which dish you’re most excited to try!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.