15 Tasty Cookout Side Dishes from Weight Watchers Recipes

Memorial Day cookouts are all about the sides, right? But keeping them light doesn’t mean sacrificing flavor. These 15 Weight Watchers recipes prove you can enjoy every bite while staying on track. Ready to upgrade your picnic game? Let’s dive in!

Grilled Chicken Skewers

Viral summer vibes? These lemon-herb grilled chicken skewers are your ticket. Juicy, charred, and packed with protein—they’re the low-fat high-protein side you’ll crave all season.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Marinade

• Lemon juice – ¼ cup
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Dried oregano – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

For the Skewers

• Boneless skinless chicken breasts – 1.5 lbs
• Wooden skewers – 8
• Lemon wedges – for serving

Instructions

1. Soak 8 wooden skewers in water for at least 30 minutes to prevent burning on the grill.
2. In a medium bowl, whisk together ¼ cup lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
3. Cut 1.5 lbs boneless skinless chicken breasts into 1-inch cubes. Tip: Uniform cubes ensure even cooking.
4. Add chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
5. Thread the marinated chicken onto the skewers, leaving a small gap between each piece. Tip: Don’t overcrowd—airflow helps them cook evenly.
6. Preheat your grill to medium-high heat (about 400°F). Tip: Clean and oil the grates first to prevent sticking.
7. Grill skewers for 10–12 minutes, turning every 3–4 minutes, until the internal temperature reaches 165°F. Use an instant-read thermometer for accuracy.
8. Let the skewers rest for 2 minutes, then serve with lemon wedges.

Vibrant, juicy, and packed with protein—these skewers are a summer staple. Serve over a Greek salad or with tzatziki for a refreshing low-carb meal.

Charred Corn and Tomato Salad

Vibrant charred corn meets juicy tomatoes in this summer staple. Quick, smoky, and bursting with flavor.

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

Ingredients

Salad

• Corn – 4 ears
• Cherry tomatoes – 2 cups, halved
• Cilantro – 1/4 cup, chopped
• Olive oil – 3 tbsp
• Lime juice – 2 tbsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Heat a grill or cast-iron skillet over high heat until smoking. Tip: A hot surface gives you the best char without steaming the corn.
2. Grill corn, turning occasionally, until kernels are charred in spots, about 8 minutes. For extra smokiness, leave on a minute longer.
3. Remove corn and let cool slightly. Cut kernels off the cob into a large bowl.
4. Add halved cherry tomatoes and chopped cilantro to the bowl. Toss gently.
5. In a small bowl, whisk olive oil, lime juice, salt, and black pepper until emulsified.
6. Pour vinaigrette over salad and toss to coat. Serve immediately for the best texture. Tip: Dress just before serving to keep tomatoes firm.

With its smoky corn and bright lime, this salad crunches with every bite. Perfect alongside grilled meats or as a standalone light lunch.

Balsamic Grilled Vegetable Platter

Fire up the grill – this balsamic vegetable platter is your new summer MVP. Rainbow colors, smoky char, and a tangy-sweet glaze that makes veggies the star.

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

Ingredients

For the Platter

• Zucchini – 2 medium, sliced lengthwise into 1/2-inch planks
• Bell peppers (red and yellow) – 2, seeded and quartered
• Red onion – 1 large, cut into 1/2-inch thick rounds
• Cremini mushrooms – 8 oz, stems trimmed
• Asparagus – 1 bunch, trimmed
• Cherry tomatoes – 1 cup
• Balsamic vinegar – 1/4 cup
• Olive oil – 3 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Step 1: Preheat grill to medium-high heat (400°F).
2. Step 2: In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and black pepper to make the glaze.
3. Step 3: Brush all vegetables generously with the glaze, reserving about 2 tablespoons for later.
4. Step 4: Place zucchini, bell peppers, red onion, and mushrooms directly on grill grates. Cook for 4 minutes per side, until charred and tender.
5. Tip: Don't overcrowd the grill – work in batches for perfect char.
6. Step 5: Add asparagus and cherry tomatoes to the grill. Asparagus cooks in 3 minutes total, turning once; tomatoes in 2 minutes per side until blistered.
7. Tip: Use a grill basket for small items like cherry tomatoes to prevent falling through.
8. Step 6: Remove all vegetables to a serving platter. Brush with the reserved glaze.
9. Tip: Let vegetables rest 2 minutes after grilling to absorb more flavor before the final brush.
10. Step 7: Season with a pinch of flaky sea salt (optional) and serve warm or at room temperature.

Final bite? Smoky, caramelized edges meet tangy balsamic sweetness – every forkful is a crunch of summer. Pile it on a crusty bread with goat cheese for an instant upgrade.

Garlic-Roasted Baby Potatoes

Love crispy edges and fluffy centers? These Garlic-Roasted Baby Potatoes are your new go-to side—lightened up but loaded with flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• Baby potatoes – 1.5 lbs
• Garlic cloves – 4, minced
• Olive oil – 2 tbsp
• Fresh rosemary – 1 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 425°F.
2. Halve baby potatoes. (Tip: Larger ones cut into quarters for even cooking.)
3. In a bowl, toss potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
4. Spread potatoes in a single layer on a baking sheet. (Tip: Use parchment for easy cleanup.)
5. Roast for 25-30 minutes, flipping halfway, until golden and fork-tender.
6. Broil for 2 minutes for extra crispness. (Tip: Watch closely to avoid burning.)

Fluffy insides, crispy golden skins, and that garlic-rosemary aroma? Pure perfection. Serve alongside grilled chicken or as a snack with aioli.

Grilled Asparagus with Lemon Zest

Every summer, I crave this smoky-bright side. It's low-calorie, high-flavor, and comes together in minutes. Grab your asparagus and fire up the grill.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• Asparagus – 1 lb
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon zest – 1 tbsp

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Trim woody ends off asparagus.
3. Toss asparagus with olive oil, salt, and pepper.
4. Grill asparagus spears directly on grates, turning occasionally, until charred and tender, about 6-8 minutes. (Tip: For even cooking, choose spears of similar thickness.)
5. Transfer to a platter and sprinkle with lemon zest. (Tip: Zest the lemon directly over the hot asparagus so the oils release faster.)
6. Serve immediately. (Tip: Squeeze a little lemon juice on top for extra brightness.)

Love the tender-crisp texture and the smoky char balanced by fresh lemon. Serve alongside grilled chicken or fish, or chop into salads for a pop of flavor.

Zesty Black Bean and Mango Salsa

A riot of color and crunch, this salsa swaps heavy for fresh. Black beans and mango tango with lime and cilantro—low-fat, high flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• Black beans (15 oz can) – 1 can
• Mango – 1 cup diced
• Red bell pepper – ½ cup diced
• Jalapeño – 1 tbsp minced
• Red onion – ¼ cup minced
• Cilantro – ¼ cup chopped
• Lime juice – 2 tbsp
• Salt – ¼ tsp
• Cumin – ½ tsp

Instructions

1. Rinse and drain black beans in a colander. (Tip: Rinsing cuts sodium by 40%.)
2. Dice mango into ½-inch cubes. (Tip: Use a ripe but firm mango for best texture.)
3. Dice red bell pepper and mince jalapeño (remove seeds for less heat).
4. Mince red onion and chop cilantro.
5. In a large bowl, combine black beans, mango, bell pepper, jalapeño, onion, and cilantro.
6. Add lime juice, salt, and cumin. Stir gently.
7. Taste and adjust lime or salt if needed. (Tip: Let it sit 10 minutes for flavors to meld.)
8. Serve immediately or chill up to 2 days.

Layers of sweet mango and earthy beans burst with every bite. Spoon it over grilled fish, scoop with tortilla chips, or pile onto tacos for a zesty twist. This salsa stays vibrant even after a day in the fridge.

Cauliflower ‘Mac’ and Cheese

Ultimate comfort food gets a low-carb twist with this cauliflower 'mac' and cheese. It's creamy, cheesy, and baked to golden perfection. Trust us, you won't miss the pasta.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• Cauliflower – 1 head, cut into florets
• Sharp cheddar cheese – 1 ½ cups shredded
• Whole milk – 1 ½ cups
• Unsalted butter – 3 tbsp
• All-purpose flour – 3 tbsp
• Dijon mustard – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and position a rack in the middle.
2. Cut the cauliflower head into evenly sized bite-sized florets—this ensures even cooking.
3. Bring a large pot of salted water to a rolling boil. Add the cauliflower and blanch for exactly 5 minutes. Drain in a colander and pat thoroughly dry with paper towels. Removing excess moisture is crucial to avoid a watery sauce.
4. In a medium saucepan over medium heat, melt the unsalted butter until it starts to foam.
5. Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute. This cooks out the raw flour taste and creates a smooth roux.
6. Gradually pour in the whole milk while whisking vigorously. Continue to cook and stir until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
7. Remove the pan from heat and immediately stir in the shredded sharp cheddar cheese, Dijon mustard, salt, and black pepper. Mix until the cheese is fully melted and the sauce is silky smooth.
8. Grease a 9×13 baking dish lightly. Spread the blanched cauliflower evenly in the dish. Pour the cheese sauce over the top and toss gently with a spatula to coat each floret.
9. Bake uncovered for 25 to 30 minutes, until the sauce is bubbling and the top is golden. For extra browning, switch the oven to broil for the final 2 minutes. Keep an eye on it to prevent burning.
10. Remove from the oven and let the dish rest for 5 minutes. This allows the sauce to set and the flavors to meld.

Pro tip: This dish is delicious straight from the oven, but leftovers reheat beautifully in a 350°F oven. Pair it with roasted chicken or a green salad for a satisfying meal. The creamy, cheesy sauce coats every floret perfectly.

Grilled Peach and Arugula Salad

Every summer needs this salad. Grilled peaches bring smoky sweetness, arugula adds peppery bite, and a tangy-sweet dressing ties it all together. Quick, low-cal, and perfect for cookouts.

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

Ingredients

• Peaches – 4 (halved, pitted)
• Arugula – 4 cups
• Olive oil – 3 tbsp
• Balsamic vinegar – 2 tbsp
• Honey – 1 tbsp
• Salt – ¼ tsp
• Black pepper – ⅛ tsp

Instructions

1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the cut sides of the peaches with 1 tablespoon olive oil.
3. Grill the peaches cut-side down for 3-4 minutes until char marks appear and they begin to soften. (Tip: use firm-ripe peaches so they hold up on the grill.)
4. Flip the peaches and grill for 1 more minute. Remove and let cool slightly.
5. In a small bowl, whisk together the remaining 2 tbsp olive oil, balsamic vinegar, honey, salt, and pepper until emulsified. (Tip: taste and adjust honey if your peaches are tart.)
6. Place arugula in a large bowl. Drizzle with about half the dressing and toss gently. (Tip: dress just before serving to keep arugula crisp.)
7. Slice each grilled peach half into wedges.
8. Top the dressed arugula with peach wedges. Drizzle remaining dressing over the top.
9. Serve immediately while peaches are still warm.

Zesty and fresh, this salad lets the smoky-sweet peaches shine against the peppery arugula. The tangy dressing cuts through the richness, making it an ideal side for grilled meats or a light lunch on its own.

Lemony Quinoa Tabbouleh

A protein-packed, gluten-free switch-up on the classic Mediterranean side. This Lemony Quinoa Tabbouleh brings crunch, zing, and serious green vibes to any picnic table.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Quinoa (uncooked) – 1 cup
• Water – 2 cups
• Salt – ½ tsp
• Fresh parsley – 1 cup (chopped)
• Cucumber – 1 medium (diced)
• Lemon juice – 3 tbsp
• Olive oil – 2 tbsp
• Black pepper – ¼ tsp

Instructions

1. Rinse 1 cup quinoa under cold water using a fine-mesh strainer. (Tip: rinsing removes bitterness.)
2. In a medium saucepan, combine rinsed quinoa, 2 cups water, and ½ tsp salt. Bring to a rolling boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is tender.
4. Remove from heat, fluff with a fork, then spread quinoa on a baking sheet to cool completely—this prevents clumping and speeds cooling.
5. While quinoa cools, finely chop 1 cup fresh parsley (stems and all) and dice 1 medium cucumber into small cubes. (Tip: pat cucumber dry with paper towels to avoid watery salad.)
6. In a large bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, and ¼ tsp black pepper.
7. Add cooled quinoa, parsley, and cucumber to the bowl. Toss until everything is evenly coated.
8. Let the tabbouleh sit for 10 minutes to let flavors meld, then serve chilled or at room temperature. (Tip: use an English cucumber for less seeds and moisture.)

Ultra fresh and bright, this tabbouleh stays crisp for days—perfect for meal prep or a no-fuss picnic side. Pack it into lettuce cups for a gluten-free wrap or serve alongside grilled chicken.

Spicy Grilled Shrimp Skewers

Time to fire up the grill. These spicy shrimp skewers are packed with chili-lime heat and come together in minutes. High-protein, low-calorie, and totally addictive.

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

Ingredients

• Large shrimp (peeled, deveined) – 1 lb
• Olive oil – 2 tbsp
• Lime juice – 2 tbsp
• Chili powder – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Wooden skewers – 8

Instructions

1. In a bowl, whisk olive oil, lime juice, chili powder, garlic powder, salt, and pepper to make a marinade.
2. Add shrimp and toss to coat. Marinate for 15 minutes (tip: don't over-marinate or the acid will start to cook the shrimp).
3. Thread shrimp onto soaked wooden skewers, leaving small gaps between each piece for even cooking (tip: gaps allow heat to circulate).
4. Preheat grill to medium-high (about 400°F). Clean grates well to prevent sticking (tip: oil the grates with a paper towel dipped in vegetable oil).
5. Grill skewers for 2–3 minutes per side, until shrimp are opaque and lightly charred; the chili-lime marinade caramelizes beautifully.
6. Remove from grill, squeeze extra lime if desired, and serve immediately.

Every bite delivers a smoky, citrusy kick—perfect alongside grilled veggies or over rice. These skewers are so easy you'll want them on repeat all summer; they're a total crowd-pleaser.

Light Greek Pasta Salad

Whip up this Light Greek Pasta Salad in minutes—it’s a WW-point dream with whole-grain pasta, crisp veggies, and tangy feta. Bold flavors, zero guilt, and ready in under 30.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Salad

• Whole-grain pasta – 8 oz
• Cucumber – 1 large, diced
• Cherry tomatoes – 1 cup, halved
• Feta cheese (light) – ½ cup, crumbled
• Red onion – ¼ cup, thinly sliced

Dressing

• Olive oil – 3 tbsp
• Lemon juice – 2 tbsp
• Dried oregano – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking—this keeps the salad light, not mushy.
2. While pasta cools, dice cucumber into bite-sized pieces. Tip: scoop out seeds first to avoid excess water in the salad.
3. Halve cherry tomatoes, thinly slice red onion, and crumble feta. Set aside.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until emulsified. Taste and adjust salt—add a pinch more if needed.
5. In a large bowl, combine cooled pasta, cucumber, tomatoes, onion, and feta. Pour dressing over and toss gently to coat.
6. Cover and refrigerate for at least 30 minutes before serving. Chilling melds the flavors—don’t skip it. Garnish with extra oregano if desired.

Yowza—this salad packs crunch, tang, and creamy feta in every bite. Serve it chilled as a side or top with grilled chicken for a full meal that’s as smart as it is tasty.

Smoky Grilled Portobello Burgers

A juicy portobello cap, kissed by smoke, stepping in for a beef patty—this burger is your new low-calorie MVP.

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

Ingredients

For the Burgers

• Portobello mushrooms (large) – 4 caps
• Balsamic vinegar – ¼ cup
• Olive oil – 2 tbsp
• Smoked paprika – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Whole wheat burger buns – 4
• Lettuce leaves – 4
• Tomato (sliced) – 1
• Red onion (sliced) – ½

Instructions

1. Wipe portobello caps clean with a damp paper towel. Remove stems and gills if desired for a flatter burger.
2. In a bowl, combine balsamic vinegar, olive oil, smoked paprika, garlic powder, salt, and pepper. Whisk until blended.
3. Place mushroom caps in a shallow dish and pour marinade over them. Turn to coat. Let sit at room temperature for 15 minutes, flipping halfway. Use the time to prep toppings.
4. Preheat your grill to medium-high (about 400°F). Clean grates and oil them well with a paper towel dipped in oil. Tip: This prevents sticking and ensures nice grill marks.
5. Grill mushrooms for 4-5 minutes per side, without moving them too early. Tip: For extra smokiness, add a handful of soaked wood chips to the coals (if using charcoal).
6. During the last minute of grilling, place burger buns cut-side down on the cooler part of the grill. Toast until light golden, about 30 seconds.
7. Assemble burgers: place lettuce on bottom bun, then a slice of tomato, then the grilled portobello cap, then red onion rings. Top with bun lid. Tip: For a juicier burger, let the mushroom rest 1 minute after grilling.

Love how the smoky juices soak into the bun with every bite. Serve with sweet potato fries or a side salad for a full meal.

Cucumber Dill Yogurt Salad

Keep it cool and crunchy—this Cucumber Dill Yogurt Salad is the tangy, low-fat side you didn’t know you needed. No cooking, just slicing and stirring.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• Cucumber – 1 large
• Plain Greek yogurt – 1 cup
• Fresh dill – 2 tbsp
• Garlic – 1 clove
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Wash and thinly slice the cucumber. Tip: Use a mandoline for even, thin slices.
2. In a bowl, combine Greek yogurt, chopped dill, minced garlic, lemon juice, salt, and pepper. Tip: Full-fat yogurt gives a creamier texture.
3. Add cucumber slices to the dressing and toss gently to coat. Tip: Pat cucumber dry with paper towels before tossing to prevent watery salad.
4. Refrigerate for 15 minutes to let flavors meld. Tip: Chill the bowl beforehand for an extra-cold salad.

Creamy yet refreshing, this salad pairs perfectly with grilled meats or as a light snack. The dill and yogurt create a tangy punch that cuts through rich dishes.

BBQ-Style Baked Sweet Potato Fries

Perfectly crisp and smoky, these baked sweet potato fries deliver all the BBQ flavor without the guilt. No deep-frying, no fuss—just a few smart tricks for that crave-worthy crunch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• Sweet potatoes – 2 large (about 1.5 lbs)
• Cornstarch – 2 tbsp
• Olive oil – 2 tbsp
• Smoked paprika – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
2. Scrub sweet potatoes and cut them into uniform ½-inch thick fries—even sizing ensures even cooking.
3. Soak cut fries in cold water for 30 minutes. This removes excess starch and boosts crispiness. (Tip: Don't skip this step—it's the secret to crunchy fries.)
4. Drain and pat fries completely dry with a clean kitchen towel. Any moisture will steam them instead of crisping.
5. In a large bowl, toss fries with cornstarch until evenly coated. The cornstarch creates a light, crispy shell.
6. Add olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well to coat every fry.
7. Arrange fries in a single layer on the prepared baking sheet—crowding leads to soggy fries. Use two sheets if needed.
8. Bake for 15 minutes, then flip each fry carefully with a spatula. (Tip: Flipping ensures both sides get golden.)
9. Continue baking for another 10–12 minutes, until the fries are deep golden and crispy on the edges. Keep an eye on them; ovens vary.
10. Let them rest on the sheet for 2 minutes—this firms up the crust. Serve immediately for optimal crunch.

Not just a side, these fries stand alone as a snack—dip them in chipotle mayo or enjoy them plain. The smoky paprika brings the BBQ vibe, while the crunchy exterior and fluffy inside make every bite satisfying.

Warm White Bean and Herb Salad

Make your taste buds do a double take with this Warm White Bean and Herb Salad. It's protein-packed, vegan, and ready in minutes. Because who said salads have to be cold?

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

Ingredients

For the Salad

• Cannellini beans – 2 cans (15 oz each), rinsed and drained
• Fresh parsley – 1/2 cup chopped
• Lemon – 1, juiced and zested
• Olive oil – 3 tbsp
• Garlic – 2 cloves, minced
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Red pepper flakes – 1/4 tsp

Instructions

1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Tip: Use a heavy-bottomed pan for even heating.
2. Add minced garlic and cook until fragrant, about 30 seconds. Tip: Don't let garlic brown or it'll turn bitter.
3. Add drained cannellini beans, lemon zest, salt, black pepper, and red pepper flakes. Stir to combine.
4. Cook for 3-4 minutes, stirring occasionally, until beans are warmed through. Tip: You can test by tasting one bean.
5. Remove from heat and stir in remaining 1 tablespoon olive oil, lemon juice, and chopped parsley.
6. Serve immediately, garnished with extra parsley or lemon wedges if desired.

Not your average bean salad. The warm, creamy beans soak up the bright lemon and peppery olive oil, while fresh parsley keeps it light. Serve it as a side, over greens, or on crusty bread for a quick meal.

Conclusion

Hope you enjoyed this roundup of Weight Watchers side dishes! They’re perfect for summer cookouts without derailing your goals. Which one will you try first? Share in the comments, and don’t forget to pin this for later!

Laura Hauser

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