15 Delectable Grilled Side Dishes to Enhance Your BBQ Experience

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To elevate your BBQ experience, try these 15 delectable grilled side dishes! Begin with Grilled Corn on the Cob coated in herb butter for a sweet, smoky treat. Zesty Grilled Vegetable Skewers offer vibrant flavors, while Smoky Grilled Asparagus adds a crunchy bite. For a tropical twist, Sweet and Spicy Grilled Pineapple is perfect. Don’t stop there—discover Tangy Grilled Caprese Salad and more mouthwatering options that’ll wow your guests and enhance your meal when you keep exploring!

Grilled Corn on the Cob With Herb Butter

Grilled corn on the cob is a classic side dish that adds a burst of flavor and summer vibes to any BBQ gathering. Not only is it simple to prepare, but the natural sweetness of the corn is enhanced when grilled, creating a delightful smoky flavor that pairs perfectly with a variety of meats and salads. The addition of herb butter elevates this dish even further, infusing the corn with aromatic herbs that complement its taste beautifully.

To achieve the best results, choosing fresh, in-season corn is essential. Fresh corn on the cob has plump kernels that are sweet and juicy, making it a hit among guests. Grilling the corn in the husk allows it to steam while cooking, keeping it moist and enhancing its natural flavors. This recipe combines the techniques of grilling and making a flavorful herb butter to create a side dish that everyone will love.

Ingredients:

• 4 ears of fresh corn on the cob, husked
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Aluminum foil (optional)

To prepare the grilled corn on the cob with herb butter, start by preheating your grill to medium-high heat. While the grill is heating, combine the softened unsalted butter, parsley, chives, garlic powder, salt, and pepper in a bowl. Mix well until all ingredients are thoroughly incorporated.

Once your grill is ready, place the ears of corn directly on the grill grates, turning occasionally until they’re evenly charred and cooked—about 10-15 minutes. Remove the corn from the grill and slather it generously with the herb butter before serving.

For a nice presentation and to keep the herb butter from melting too quickly, consider taking the corn out of the husks and wrapping it in aluminum foil after buttering it. This will help contain the flavors while making it easier to serve.

Additionally, feel free to experiment with different herbs and spices in your butter—such as basil or smoked paprika—to customize the taste to your liking. Grilled corn on the cob can also be served with lime wedges for an extra zesty kick.

Zesty Grilled Vegetable Skewers

Zesty grilled vegetable skewers are an irresistible option for any BBQ gathering. Bursting with vibrant colors and fresh flavors, these skewers can elevate your meal while offering a healthy side dish. By combining a variety of seasonal vegetables and marinating them in a zesty mix, you’ll create an explosion of taste that’s sure to please both vegetarian and non-vegetarian guests alike.

Perfect for grilling, they’re easy to prepare and can be customized according to your personal preferences.

To enhance the depth of flavor, consider marinating the vegetables for at least 30 minutes prior to grilling. This not only amplifies their taste but also helps in tenderizing them for that perfect char. Feel free to experiment with different vegetables and even add some protein, such as tofu or shrimp, to the skewers for a complete meal option. The vibrant colors and zesty flavors will make these skewers one of the highlights of your BBQ spread!

• Bell peppers (red, yellow, green)
• Zucchini
• Red onion
• Cherry tomatoes
• Mushrooms
• Olive oil
• Lemon juice
• Garlic (minced)
• Dried oregano
• Salt
• Black pepper
• Skewers (wooden or metal)

Preheat your grill to medium-high heat. In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.

Cut the vegetables into bite-sized pieces and toss them in the marinade until well coated. Thread the marinated vegetables onto skewers, alternating the different types for a colorful presentation. Grill the skewers for about 10-12 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.

When making zesty grilled vegetable skewers, consider soaking wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. You can also prep your vegetables in advance and marinate them overnight for an even bolder flavor.

Don’t hesitate to mix in your favorite herbs or add a sprinkle of cheese before serving to give a delightful twist. Enjoy playing with different combinations to find your perfect veggie skewer!

Smoky Grilled Asparagus

Grilled asparagus is a delightful addition to any BBQ, offering a vibrant crunch and a smoky flavor that pairs well with a variety of grilled meats. Asparagus isn’t only delicious but also packed with nutrients, making it a healthy side dish option. The high heat of the grill caramelizes the natural sugars in the asparagus, enhancing its flavor while maintaining a tender-crisp texture that’s simply irresistible.

To achieve the perfect smoky grilled asparagus, it’s crucial to choose fresh, firm spears that will hold up well on the grill. The key to maximizing flavor is in the seasoning—simple ingredients like olive oil, salt, and pepper work wonders, but feel free to add your own twist with herbs or spices. This recipe is straightforward and quick, making it an ideal choice for busy BBQ days.

• Fresh asparagus (about 1 pound)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Optional: Garlic powder, lemon juice, or grated Parmesan cheese for garnish

Start by preheating your grill to medium-high heat. Meanwhile, wash and trim the woody ends off the asparagus. In a mixing bowl, toss the asparagus spears with olive oil, salt, and black pepper to coat them evenly.

Once the grill is hot, place the asparagus directly on the grates and cook for about 6-8 minutes, turning occasionally, until they’re tender and have beautiful grill marks. Remove from the grill and serve hot, optionally garnished with a squeeze of lemon juice or a sprinkle of Parmesan cheese.

For the best results, be sure to avoid overcrowding the grill, as this can lead to uneven cooking. If you’re worried about the asparagus falling through the grates, use a grill basket or skewers to keep the spears together.

Additionally, feel free to experiment with different seasonings and marinades to customize the flavor profile to your taste. Enjoy the smoky goodness and vibrant green of this simple, yet flavorful side dish!

Sweet and Spicy Grilled Pineapple

Grilled Sweet and Spicy Pineapple is a delightful addition to any BBQ gathering, combining tropical sweetness with a hint of heat that packs a flavorful punch. The caramelization from the grill enhances the natural sugars in the pineapple, creating a deliciously charred exterior that contrasts beautifully with the juicy, tender inside. With its bright flavors, this dish works perfectly as a side for grilled meats or as a tasty dessert on its own.

To prepare this dish, choose ripe, fresh pineapple for the best flavor. The sweetness of the fruit balances perfectly with the spiciness of the chili powder and cayenne pepper, making it an unforgettable treat. Serve the grilled pineapple alongside savory BBQ items or sprinkle over salads for an added touch of deliciousness.

• 1 medium ripe pineapple
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• Pinch of salt
• Fresh lime juice (optional, for drizzling)

Start by heating your grill to medium-high. While it’s warming up, peel, core, and slice the pineapple into rings or wedges. In a bowl, mix together the olive oil, brown sugar, cinnamon, chili powder, cayenne pepper, and a pinch of salt. Brush this mixture generously over both sides of the pineapple slices.

Once the grill is hot, place the pineapple slices on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the pineapple is tender and caramelized. For an extra burst of flavor, drizzle some fresh lime juice over the grilled pineapple before serving.

For an enhanced flavor profile, consider marinating the pineapple slices for a few hours or overnight in the spice mixture before grilling. This allows the flavors to penetrate the fruit more deeply.

Additionally, feel free to experiment with other spices or even a bit of honey to elevate the sweetness. If you’re looking to balance the dish even further, try serving the grilled pineapple with a dollop of yogurt or coconut whipped cream for a revitalizing touch.

Tangy Grilled Caprese Salad

Indulging in a Tangy Grilled Caprese Salad at your next BBQ adds a revitalizing and vibrant twist to the classic dish. The combination of smoky grilled ingredients with the rich flavors of fresh mozzarella, ripe tomatoes, and fragrant basil creates a delightful explosion of taste that your guests will love.

Drizzled with a zesty balsamic glaze and sprinkled with a pinch of sea salt, this salad not only pleases the palate but also offers a visually appealing presentation, perfect for summer gatherings.

Grilling the tomatoes and mozzarella enhances their natural sweetness and creates a wonderful texture. The heat brings out the rich flavors, while the fresh basil adds an aromatic touch that’s quintessential to this Italian-inspired dish. The simplicity of the ingredients allows each element to shine, making it an ideal side dish that pairs beautifully with any main course at your BBQ.

Ingredients:

• 2 large ripe tomatoes
• 8 oz fresh mozzarella cheese
• 1 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Balsamic glaze for drizzling

Slice the tomatoes and mozzarella into thick rounds. Preheat your grill to medium-high heat and lightly oil the grates. Grill the tomato slices for about 2-3 minutes on each side, until grill marks appear and they soften slightly.

Next, grill the mozzarella slices for about 1-2 minutes until they begin to melt but still hold their shape. Once grilled, layer the tomatoes and mozzarella on a serving platter, adding fresh basil leaves in between. Drizzle the salad with olive oil and balsamic vinegar, and season with salt and pepper. Finish with a drizzle of balsamic glaze before serving.

For the best flavor, choose high-quality tomatoes and fresh mozzarella. If possible, opt for burrata for an extra creamy texture. Preparing the balsamic glaze at home can elevate the dish – simply reduce balsamic vinegar in a small saucepan until it thickens.

This Tangy Grilled Caprese Salad can be made ahead and served at room temperature, allowing you to enjoy quality time with your guests at the BBQ.

Charred Brussels Sprouts With Balsamic Glaze

For an unforgettable BBQ experience, adding charred Brussels sprouts with balsamic glaze to your menu is a must! These little green gems aren’t only a healthy choice but also incredibly flavorful when grilled to perfection. The slight bitterness of the Brussels sprouts is beautifully balanced by the rich sweetness of balsamic glaze, creating a dish that will impress even the most discerning palate.

Plus, grilling them caramelizes the outer layer, adding a delightful smoky taste that complements the rest of your BBQ spread. This dish is surprisingly easy to prepare and takes only a few ingredients. You can grill them alongside your favorite meats or even create them as a standalone side.

Whether you choose to serve them as a finger food or as part of a larger platter, these charred Brussels sprouts are sure to be a crowd-pleaser. So, fire up that grill, and get ready to elevate your BBQ game with this unique side dish.

Ingredients:

• 1 pound Brussels sprouts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze
• Optional: grated Parmesan cheese for garnish

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Toss the Brussels sprouts in olive oil, season with salt and pepper, and then arrange them on the grill over medium heat. Grill for about 8 to 10 minutes, turning occasionally, until they’re charred and tender.

Just before removing them from the grill, drizzle balsamic glaze over the sprouts and let it caramelize slightly. Serve hot, garnished with optional grated Parmesan cheese.

When grilling Brussels sprouts, it’s beneficial to use a grill basket or skewers to prevent them from falling through the grates. If you prefer them to be extra crispy, feel free to cook them for a couple of extra minutes, but watch closely to avoid burning.

Experimenting with different flavors, such as adding garlic or crushed red pepper flakes, can also provide a unique twist to this delicious dish. Enjoy!

Grilled Mediterranean Stuffed Peppers

Grilled Mediterranean Stuffed Peppers are a vibrant and flavorful side dish that can take your BBQ to the next level. These colorful bell peppers are filled with a delicious mixture of ingredients typical of Mediterranean cuisine, making them both healthy and satisfying. The combination of grains, veggies, and spices creates a perfect balance that complements grilled meats or stands alone as a vegetarian option.

The smokiness from the grill enhances the flavors of the stuffing, creating a harmonious blend that offers both texture and taste. Plus, grilling the peppers brings out their natural sweetness, making each bite a burst of flavor. This dish can be prepared ahead of time, allowing you to spend more time enjoying the barbecue with family and friends.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa (or rice)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted kalamata olives, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

To cook the stuffed peppers, start by preheating your grill to medium heat. While the grill is warming up, prepare the peppers by cutting the tops off and removing the seeds and membranes.

In a large bowl, combine the quinoa, cherry tomatoes, cucumber, feta cheese, olives, parsley, olive oil, lemon juice, oregano, salt, and pepper. Mix until well combined, then fill each pepper with the stuffing mixture.

Place the stuffed peppers on the grill and cook for about 15-20 minutes, turning occasionally until the peppers are tender and the filling is heated through.

When grilling stuffed peppers, it’s helpful to use a grill basket or a piece of aluminum foil if you’re concerned about them tipping over. This will keep the filling intact and prevent any spillage. Additionally, you can customize the stuffing ingredients based on your preferences or what you have on hand—think about adding ingredients like spinach, artichoke hearts, or chickpeas for an extra twist.

Finally, make sure your grill is well-oiled to avoid sticking, giving you that perfect char and ensuring the peppers come off easily once cooked.

Refreshing Grilled Watermelon Salad

Grilled Watermelon Salad is the perfect blend of sweet and savory, making it an excellent addition to any BBQ. The grill enhances the natural sweetness of fresh watermelon, giving it a smoky char while bringing out its juiciness. Paired with creamy feta cheese, fragrant mint, and a zesty dressing, this salad is invigorating and offers a delightful contrast to heavy BBQ meats.

Not only is it visually appealing, but it’s also light and hydrating—ideal for warm weather. To make this dish even easier, you can prepare the dressing ahead of time and let the flavors meld while you grill the watermelon. You can also experiment with different herbs or even add nuts like pistachios or walnuts for added crunch.

Whether served as a side dish at a cookout or as a stand-alone light meal, Grilled Watermelon Salad is sure to impress your guests and keep them coming back for more.

Ingredients:

• 4 cups fresh watermelon, cut into thick wedges
• 1 cup feta cheese, crumbled
• ½ cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Brush the watermelon wedges lightly with olive oil and place them on a preheated grill over medium heat. Grill for about 2-3 minutes on each side, or until grill marks appear and the watermelon is slightly softened.

Remove from the grill and let cool slightly. In a large bowl, combine the grilled watermelon, crumbled feta, chopped mint, balsamic vinegar, and a pinch of salt and pepper. Toss gently to combine and serve immediately.

For the best results, choose a ripe, sweet watermelon, as its natural sugars will caramelize beautifully on the grill. Also, consider grilling the watermelon slices in the morning or early afternoon for an easy, ready-to-eat side during your BBQ.

You can also let the salad sit for a few minutes after combining to allow the flavors to meld but serve it fresh for the best texture.

Garlic and Lemon Grilled Potatoes

Garlic and lemon grilled potatoes are a delectable side dish that brings out the robust flavors of fresh ingredients, making them a perfect accompaniment to any BBQ. The combination of garlic and lemon creates a zesty marinade that not only enhances the natural sweetness of the potatoes but also provides a rejuvenating contrast to grilled meats. This dish is simple to prepare and adds a delightful touch to your summer cookouts.

To achieve the best results, using small to medium-sized potatoes is advisable, as they hold their shape and get perfectly tender while grilling. The marinating time allows the potatoes to absorb the flavors of garlic, lemon, and olive oil, resulting in a dish that’s aromatic and vibrant.

Pair these grilled potatoes with your favorite BBQ dishes, and watch them disappear from the table in no time!

• 1.5 pounds baby potatoes (red or gold)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh rosemary (optional)

Cut the baby potatoes in half and place them in a large bowl. In a separate small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, salt, black pepper, and rosemary (if using).

Pour the marinade over the potatoes and toss well to coat evenly. Let the potatoes marinate for at least 30 minutes, then preheat the grill to medium heat.

Grill the potatoes cut side down for about 10-12 minutes, flipping occasionally, until they’re golden brown and tender.

For best results, consider using a grill basket or wrapping the potatoes in aluminum foil if you’re concerned about them falling through the grill grates. Additionally, you can adjust the garlic and lemon to suit your flavor preferences—adding more garlic for a stronger flavor or additional lemon juice for extra tang.

Finally, serve the grilled potatoes warm and garnish with fresh herbs for an appealing presentation.

Grilled Caesar Salad

Grilled Caesar Salad is a delightful twist on the classic Caesar that brings a smoky flavor and a unique texture to the dish. By grilling romaine lettuce, you add a charred, slightly bitter note that pairs beautifully with the creamy dressing.

This salad not only serves as a perfect accompaniment to your favorite grilled meats but can also stand alone as a revitalizing and satisfying meal during hot summer months.

To elevate the traditional Caesar experience, consider adding some grilled vegetables or proteins, such as chicken or shrimp, for extra flavor and substance. The grilling process caramelizes the sugars in the lettuce and enhances the overall taste, while the smoky Caesar dressing ties all the flavors together.

Prepare to impress your guests with this innovative side dish that maintains all the beloved elements of a classic Caesar salad.

Ingredients:

• 2 heads romaine lettuce
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup Caesar salad dressing
• ½ cup grated Parmesan cheese
• Croutons (store-bought or homemade)
• Lemon wedges (for serving)

Cut the romaine hearts in half lengthwise and brush the cut sides with olive oil, then season with salt and pepper. Preheat your grill to medium-high heat and place the romaine halves cut side down on the grates. Grill for about 2-3 minutes until the lettuce has grill marks and begins to wilt.

Remove from the grill and drizzle with Caesar dressing, then top with Parmesan cheese and croutons before serving with lemon wedges.

For an added layer of flavor, consider marinating your romaine lettuce in a little of the Caesar dressing for 30 minutes before grilling. This allows the flavors to penetrate the leaves even more deeply.

Additionally, if you enjoy a little heat, grilling some sliced jalapeños or adding crispy bacon bits can provide a pleasing kick to your salad.

Grilled Caesar Salad is best enjoyed fresh off the grill, so serve immediately for the best flavor and texture.

Savory Grilled Mushroom Caps

Savory grilled mushroom caps are a delectable addition to any BBQ spread. Their rich flavor and meaty texture make them a satisfying side dish that pairs wonderfully with grilled meats and vegetables. With just a few simple ingredients, these mushrooms can be transformed into a savory delight that will have your guests coming back for more. Not only are they easy to prepare, but they also offer a healthy alternative to heavier sides that often accompany cookouts.

To achieve the best flavor, it’s crucial to select high-quality mushrooms. Large portobello or button mushrooms work well, as they can hold up to grilling without falling apart. Marinate these caps in a mixture of herbs, garlic, and olive oil to enhance their natural umami flavor. As they grill, the mushrooms will absorb the aromatic ingredients, creating a sumptuous side that complements a variety of main dishes.

• 12 large portobello or button mushroom caps
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

In a large bowl, combine the olive oil, minced garlic, balsamic vinegar, oregano, thyme, salt, and pepper. Add the mushroom caps to the bowl and toss until they’re well coated in the marinade. Allow them to marinate for at least 30 minutes while preheating the grill.

Once ready, place the mushrooms stem side up on the grill and cook for about 5-7 minutes on each side, or until they become tender and have nice grill marks.

When grilling mushroom caps, verify your grill is preheated to medium heat to achieve the perfect char without burning. Keep an eye on them as they cook, as mushrooms can release moisture, which can lead to steaming rather than grilling.

For an extra boost of flavor, consider adding a sprinkle of cheese, such as feta or parmesan, during the last minute of cooking. Additionally, you can experiment with different herbs or marinades to suit your taste preferences.

Spicy Grilled Street Corn Salad

Summer barbecues wouldn’t be complete without the vibrant and flavorful addition of Spicy Grilled Street Corn Salad. This dish captures the essence of street food culture, combining sweet, charred corn with mouthwatering spices, fresh herbs, and a zesty dressing that delivers a kick. It’s perfect as a side dish to complement grilled meats or as a standout salad at picnics and gatherings, ensuring every bite is packed with summer-inspired goodness.

To make this salad, begin by grilling fresh corn on the cob until it’s perfectly charred. The grilling process enhances the corn’s natural sweetness, providing a wonderful contrast to the spices that will soon be mixed in.

Once the corn has cooled slightly, cut the kernels off the cobs and combine them with other fresh ingredients for a colorful and delicious dish that truly celebrates the flavors of summer.

• 4 ears of fresh corn
• 1/2 cup crumbled feta cheese
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Grill the corn on medium-high heat for about 10-12 minutes, turning occasionally until charred. Allow the corn to cool slightly before cutting the kernels off the cob.

In a large bowl, combine the corn kernels, feta cheese, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cayenne pepper, cilantro, and salt and pepper. Gently mix until all the ingredients are well incorporated and evenly coated.

Serve immediately or chill in the refrigerator for a brief period before serving for enhanced flavors.

When preparing Spicy Grilled Street Corn Salad, feel free to customize the spice levels by adjusting the cayenne pepper or adding fresh jalapeños for extra heat. Incorporating other ingredients like diced bell peppers, red onions, or avocado can add texture and flavor variety.

Additionally, make sure to enjoy this salad fresh, as the flavors meld beautifully when left to marinate for just a short time, complementing your BBQ feast perfectly.

Grilled Zucchini With Feta and Mint

Grilled zucchini with feta and mint is a delightful side dish that brings a burst of flavor to your BBQ gatherings. This dish highlights the fresh, slightly sweet taste of zucchini, elevating it with the salty creaminess of feta cheese and the invigorating notes of mint. It’s the perfect complement to grilled meats or even a standalone vegetarian option that can be prepared alongside your favorite grilled recipes.

Grilling zucchini brings out its natural sweetness while adding a lovely char that enhances the overall flavor. Pairing it with feta adds a rich and tangy contrast, and as the mint lightly perfumes the dish, it ties everything together beautifully. This quick and easy recipe will surely impress your guests and keep the atmosphere fresh and vibrant during your outdoor feasts.

• 4 medium zucchini
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice

Slice the zucchini into 1/4-inch thick rounds or long strips, then toss them in a bowl with olive oil, salt, and pepper. Preheat your grill to medium heat, then place the zucchini on the grill grates. Cook for about 3-4 minutes on each side, or until tender and charred.

Once grilled, remove the zucchini from the heat and transfer to a serving dish. Sprinkle feta cheese, chopped mint, and drizzle with lemon juice before serving.

When grilling zucchini, make certain to cut the pieces uniformly to guarantee even cooking. You can also experiment by adding other herbs or spices according to your preference—dill and parsley can complement the dish beautifully as well.

Additionally, for a hint of spice, try sprinkling in some red pepper flakes to give the dish an extra kick. Grilled zucchini is best enjoyed fresh, but you can refrigerate any leftovers and toss them into salads or pasta for a delicious treat the next day.

Flavorful Grilled Chickpea Salad

A flavorful grilled chickpea salad is the perfect addition to any BBQ spread. This vibrant dish isn’t only easy to prepare but packed with nutrition and flavor. Grilling the chickpeas gives them a delightful crunch and smoky undertones, pairing wonderfully with fresh veggies and a zesty dressing.

It’s a delightful option for both vegetarians and meat-lovers alike, adding texture and taste to your grilled menu.

To elevate the flavor profile, the salad is enhanced with a mix of Mediterranean-inspired ingredients, including cucumbers, tomatoes, red onion, and fresh herbs. When grilled and tossed together, these components create a delightful harmony of tastes.

Serve it at your next outdoor gathering, and you’ll find guests going back for seconds (or thirds!).

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, thinly sliced
• 1 cup chopped fresh parsley or cilantro
• Juice of 1 lemon

In a bowl, combine the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat your grill to medium-high heat, then place the seasoned chickpeas in a grill basket or aluminum foil packet.

Grill for about 10-15 minutes, shaking the basket occasionally for even cooking. Meanwhile, prepare the remaining vegetables in a large mixing bowl. Once the chickpeas are crispy, add them to the bowl along with lemon juice, and toss everything together until well combined.

For best results, let your grilled chickpea salad sit for about 10 minutes before serving to allow the flavors to meld together. You can enjoy it warm or cold, making it versatile for any occasion.

In addition, feel free to experiment with different vegetables based on what’s in season or your personal preferences; bell peppers and avocados can make great additions. Furthermore, if you like a bit of crunch, consider adding some toasted nuts or seeds right before serving.

Herb-Stuffed Grilled Tomatoes

Herb-stuffed grilled tomatoes make for a delightful side dish that pairs perfectly with any BBQ menu. With their vibrant color and rich flavor, these juicy tomatoes are elevated by a savory blend of herbs and cheese. As they grill, the tomatoes become tender, allowing the cheesy filling to meld beautifully, creating a delicious contrast of textures.

Preparing herb-stuffed grilled tomatoes isn’t only easy but also adds a personal touch to your outdoor dining experience. You can customize the stuffing according to your favorite herbs and cheeses, making it a versatile dish that can cater to various tastes.

Once grilled, these tomatoes will impress your guests and serve as a revitalizing complement to grilled meats and other sides.

• 4 large ripe tomatoes
• 1 cup of fresh basil, chopped
• 1 cup of fresh parsley, chopped
• 1/2 cup of feta cheese, crumbled
• 1/4 cup of grated Parmesan cheese
• 2 cloves of garlic, minced
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of salt
• Olive oil for drizzling

To prepare, start by preheating your grill to medium heat. Carefully slice the tops off the tomatoes and scoop out the insides, creating hollow cups. In a bowl, combine the chopped basil, parsley, feta, Parmesan, minced garlic, black pepper, and salt. Gently spoon this herb mixture into each hollowed tomato.

Drizzle the outside of the tomatoes with olive oil and place them on the grill. Cook for about 10-15 minutes or until the tomatoes are tender and slightly charred, ensuring that the filling is heated through.

For the best flavor, choose ripe and firm tomatoes. Experiment with different herbs, like oregano or thyme, or even add cooked quinoa for added texture. If you enjoy a bit of heat, consider mixing in some chopped chili flakes to the filling.

Always monitor the grilling time to avoid mushy tomatoes, and feel free to adjust the grilling temperature based on your grill type. Enjoy the delicious and aromatic results of these herb-stuffed grilled tomatoes at your next BBQ!