When I’m planning a backyard BBQ, the side dishes always end up stealing the show.
Sure, the grill gets all the glory, but it’s the sides that everyone keeps coming back for!
I love putting out a mix of fresh and flavorful options, but I’m all about easy dishes that bring big flavor without a ton of stress.
So I’ve rounded up some of my go-to favorites that are perfect for hot days and hungry guests.
These sides pair well with just about anything you throw on the grill, and they’re great for making ahead!
Cool & Refreshing Salads
When the sun’s out and the grill’s going, chilled salads are a must.
They’re easy to make ahead and always hit the spot on a hot day.
1. Classic Potato Salad
Boil peeled potatoes until fork-tender, then chop and toss them with mayo, yellow mustard, chopped pickles, celery, red onion, salt, and pepper.
Stir in a few diced hard-boiled eggs if that’s your thing.
Let it chill in the fridge so the flavors have time to get friendly.
A light sprinkle of paprika on top adds the finishing touch!
2. Creamy Coleslaw
Shred green and purple cabbage or grab a coleslaw mix to keep things simple.
Whisk together mayo, apple cider vinegar, sugar, salt, and celery seed, then toss until the veggies are coated.
Cover and chill until it’s time to eat.
Make sure to give it a stir before serving to bring it back to life.
3. Pasta Salad With Italian Dressing
Cook up some rotini, rinse it under cold water, and toss with diced cucumber, cherry tomatoes, olives, cubed cheddar, and salami.
Pour over Italian dressing and mix until everything’s coated.
I always add extra dressing before serving because pasta loves to soak it all up.
4. Watermelon, Feta, And Mint Salad
Cube a cold watermelon, crumble in some feta, and add chopped fresh mint.
Squeeze a bit of lime over the top and toss gently so the cheese doesn’t fall apart.
Serve it in a wide, shallow bowl to show off all that color!
5. Cucumber And Tomato Salad
Slice cucumbers and halve cherry tomatoes, then toss with olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
Let it sit for at least half an hour so everything gets nice and flavorful.
It holds up well in the fridge if you want to make it ahead.
6. Broccoli Salad With Bacon And Raisins
Chop raw broccoli into small florets and toss with cooked bacon pieces, shredded or cubed cheddar, sunflower seeds, and raisins.
Stir in a dressing made with mayo, a splash of apple cider vinegar, and a spoonful of sugar.
This one always surprises people who didn’t think they liked raw broccoli!
7. Caprese Salad Skewers
Thread cherry tomatoes, mozzarella balls, and basil leaves onto short skewers or toothpicks.
Right before serving, drizzle them with a balsamic glaze.
They’re cute, easy to grab, and make your table look just a little more fancy than it really is.
8. Corn And Black Bean Salad
Mix canned black beans (rinse them first), corn, chopped red onion, red bell pepper, and cilantro in a large bowl.
Whisk up a quick dressing with olive oil, lime juice, garlic, cumin, salt, and pepper.
I like to add a diced jalapeño if I want a little kick.
9. Greek Orzo Salad
Cook orzo pasta and rinse it under cold water.
Toss it with diced cucumber, cherry tomatoes, red onion, olives, and crumbled feta.
Dress it with a mix of olive oil, lemon juice, garlic, and oregano.
This one works great packed in a cooler for park or beach days!
10. Asian Slaw With Sesame Dressing
I make this when I want something crunchy and different
To make it, throw some shredded cabbage, carrots, and green onions into a bowl.
The dressing is a mix of rice vinegar, sesame oil, soy sauce, honey, and a spoonful of peanut butter whisked until smooth.
Toasted sesame seeds on top make it feel a little extra.
Warm & Cheesy Comforts
There’s just something about a gooey baked side that makes a BBQ feel complete.
These are the dishes people scoop onto their plate before even looking at the grilled stuff!
11. Baked Mac And Cheese
Cook elbow macaroni and toss it with a simple cheese sauce made from butter, flour, milk, sharp cheddar, and a pinch of paprika.
Pour it into a baking dish, top with more cheese (and maybe breadcrumbs if you’re feeling fancy), and bake until bubbly and golden.
The crispy edges always go first!
12. Cheesy Scalloped Potatoes
Thinly slice russet potatoes and layer them in a baking dish with a creamy cheese sauce.
Add a little garlic and onion for flavor, and don’t skimp on the cheese between the layers.
Bake until the top is golden and the potatoes are fork-tender.
13. Corn Casserole
I love how ridiculously easy this one is.
Mix together a can of creamed corn, a can of whole corn, sour cream, melted butter, shredded cheddar, and a box of cornbread mix.
Pour into a baking dish and bake until it sets and gets those golden edges everyone fights over.
14. Jalapeño Popper Dip
Stir together softened cream cheese, mayo, chopped jalapeños, shredded cheddar, and cooked bacon.
Spread into a dish and top with buttery breadcrumbs before baking.
It comes out hot, creamy, and just spicy enough to keep people hovering nearby with chips in hand.
15. Bacon-Wrapped Stuffed Mushrooms
Remove the stems from button mushrooms and fill each cap with a mix of cream cheese, garlic, and shredded cheese.
Wrap each one with half a slice of bacon and secure with a toothpick.
Bake until the bacon is crisp and the filling starts to bubble.
16. Baked Beans With Cheddar
Start with canned baked beans and stir in diced onion, mustard, brown sugar, and shredded cheddar.
Pour into a baking dish and top with a little more cheese.
I usually throw this in the oven while everything else is finishing up on the grill.
17. Cheesy Broccoli Rice Bake
Mix cooked rice with steamed broccoli, shredded cheddar, cream of mushroom soup, and a splash of milk.
Stir everything together and pour into a casserole dish.
Bake until hot and melty, then let it cool just enough so it doesn’t burn your mouth.
18. Creamed Corn
Sauté some onion and garlic in butter, then stir in frozen or canned corn and a splash of cream.
Simmer until it thickens slightly, then stir in grated parmesan or cream cheese for a little richness.
A pinch of smoked paprika gives it something extra.
19. Bacon-Stuffed Biscuits
I use store-bought biscuit dough for this and tuck a cube of cheddar and some crumbled bacon into the center of each one.
Bake according to the package directions and brush with garlic butter right out of the oven.
These never make it to the table without a few disappearing on the way!
20. Spinach And Artichoke Pasta Bake
Combine cooked tortellini, cream cheese, sour cream, chopped spinach, artichoke hearts, garlic, and parmesan in a bowl.
Spread it into a baking dish, top with mozzarella, and bake until hot and bubbly.
Fresh Veggie Favorites
Sometimes you need something green (or grilled and a little charred) to balance out the heavy stuff.
I love throwing together a simple veggie side with whatever’s in the fridge or garden!
21. Grilled Corn On The Cob
Brush fresh corn with olive oil and sprinkle with salt and pepper.
Grill over medium heat, turning often, until the kernels get some char.
I like to rub mine with a little butter and chili-lime seasoning once it’s off the grill.
It’s messy, but totally worth it!
22. Roasted Zucchini And Squash
Slice zucchini and yellow squash into coins and toss with olive oil, garlic powder, salt, and black pepper.
Roast on a sheet pan at 425°F until browned on the edges.
A handful of shredded parmesan during the last few minutes adds a nice finish.
23. Charred Bell Pepper Strips
Cut red, yellow, and orange bell peppers into wide strips.
Toss them with olive oil and grill or roast until they start to blister.
Pile them onto a serving tray and sprinkle with flaked sea salt.
They hold their own next to anything off the grill.
24. Marinated Green Beans
Blanch green beans until just tender, then toss with red wine vinegar, olive oil, minced garlic, and a pinch of crushed red pepper.
Let them chill in the fridge for at least an hour.
I always make a double batch because these tend to vanish fast.
25. Grilled Asparagus
Snap off the woody ends and toss asparagus spears with olive oil, salt, and pepper.
Grill them until they’ve got some good marks and just start to soften.
A squeeze of lemon and a few parmesan shavings finish things off.
26. Sautéed Garlic Mushrooms
Clean and slice button mushrooms, then sauté them in butter with minced garlic until tender and browned.
Add a splash of soy sauce for extra flavor and keep cooking until the liquid evaporates.
I’ve been known to sneak a few straight from the pan before they hit the plate.
27. Tomato And Avocado Slices
Slice ripe tomatoes and avocados, then arrange them on a platter with a drizzle of olive oil and lemon juice.
Sprinkle with flaky salt and cracked pepper.
Fresh basil or chives on top make it feel a little fancier than it actually is.
28. Pickled Veggie Tray
Slice cucumbers, carrots, and red onions thinly and toss them into a quick pickle brine made with vinegar, water, sugar, and salt.
Let them sit for a few hours or overnight in the fridge.
Serve cold with toothpicks or tiny tongs for easy grabbing.
29. Roasted Cherry Tomatoes
Toss cherry tomatoes with olive oil, minced garlic, and thyme, then roast at 400°F until they burst and caramelize a bit.
They go great spooned over bread, salad, or honestly just by themselves.
I always save a little extra for the next day’s lunch.
30. Cucumber Spears With Herbed Yogurt Dip
Quarter cucumbers lengthwise into spears and chill them in the fridge.
Mix plain Greek yogurt with lemon juice, chopped dill, garlic powder, and a pinch of salt.
It’s crisp meets creamy in the best kind of way.
For more ideas, check out my cold dips post!
Bread & Carb Lovers’ Picks
I don’t know about you, but I never skip the bread.
These are the quiet MVPs of a cookout, holding everything together and mopping up whatever’s left on your plate.
31. Cornbread Muffins
Whisk together cornmeal, flour, baking powder, sugar, eggs, milk, and melted butter.
Pour the batter into a muffin tin and bake until golden and fluffy.
You can toss in shredded cheddar or chopped jalapeños if you’re feeling adventurous.
32. Buttery Dinner Rolls
Use store-bought dough or make your own, shape into balls, and let them rise in a buttered pan.
Brush the tops with melted butter before baking.
I brush them again right out of the oven so they’re extra soft and shiny.
33. Garlic Knots
Roll pizza dough into ropes, tie them into loose knots, and bake until lightly golden.
Toss them in melted butter with garlic, parsley, and a little parmesan.
I never serve these without at least one person asking for the recipe.
34. Cheesy Pull-Apart Bread
Take a round loaf of sourdough and cut a crisscross pattern into it without slicing all the way through.
Stuff the gaps with shredded cheese and chopped green onions, then drizzle with garlic butter.
Wrap in foil and bake until everything’s melted together.
35. Pretzel Bites With Mustard
Cut store-bought pizza dough into bite-sized pieces, boil them briefly in baking soda water, then bake until golden.
Brush with butter and sprinkle with salt.
Serve with grainy mustard or cheese dip for dunking.
36. Biscuits With Honey Butter
Make drop biscuits or use canned dough, then bake until fluffy and golden.
Whip softened butter with a little honey and sea salt for a quick spread.
I always stash one or two for myself before they hit the table.
37. Mini Focaccia Squares
Mix a quick focaccia dough and let it rise, then press into a pan and dimple the surface with your fingertips.
Top with olive oil, rosemary, and flaky salt, then bake until golden.
Slice into squares for easy serving.
38. Baguette Slices With Herb Butter
Slice a baguette on the bias and toast the pieces lightly.
Mix softened butter with chopped parsley, garlic, and lemon zest.
Spread the butter on warm slices and serve in a big basket.
39. Crescent Roll Pinwheels
Unroll crescent dough and layer with thin slices of ham, cheese, or whatever you’ve got on hand.
Roll it up, slice into rounds, and bake until the edges are crisp.
I’ve made these more times than I can count and they never last long.
40. Puff Pastry Twists
Cut a sheet of puff pastry into strips and twist each one with a mix of parmesan and garlic powder.
Bake until golden and flaky.
They’re light, buttery, and just fancy enough to feel like you tried.
Snacks & Finger Foods
While the main food’s still on the grill, I like to have a few things out for folks to nibble on.
These recipes easy to prep ahead and disappear quickly, so I always make extra.
41. Deviled Eggs
Deviled eggs are a classic at any type of gathering!
Halve hard-boiled eggs and mash the yolks with mayo, a little mustard, and a splash of vinegar.
Scoop or pipe the filling back into the whites and sprinkle with paprika.
I like to chill mine for a couple of hours so they’re nice and firm when served.
42. Veggie Skewers
Thread cherry tomatoes, cucumber slices, bell pepper chunks, and cubes of cheese onto short skewers.
Brush with a light vinaigrette or sprinkle with salt and pepper.
They’re easy to hold and add a pop of color to the table.
43. Grilled Pineapple Chicken Kabobs
Stack cherry tomatoes, mozzarella balls, and fresh basil leaves onto toothpicks.
Arrange them on a serving plate and drizzle with balsamic glaze just before serving.
Make extra — they tend to disappear fast!
44. Chips And Guacamole
Guacamole is super easy to make.
Just mash ripe avocados with lime juice, garlic, red onion, and salt.
Stir in chopped tomatoes and cilantro if you want to fancy it up.
Serve with thick tortilla chips that can handle the scoop.
45. Tortilla Roll-Ups
Spread flour tortillas with cream cheese, then layer with deli meat, shredded lettuce, and sliced pickles or peppers.
Roll them up tightly, chill, then slice into bite-sized pinwheels.
I love that you can make these ahead of time then haul them out when it’s time to snack.
46. Cheese Cubes And Pepperoni
Slice up a couple blocks of cheddar or Monterey Jack and pile them onto a platter with pepperoni rounds.
Toss in some olives or pickles for variety.
It’s easy, fast, and always gets cleaned out.
47. Stuffed Mini Peppers
Cut mini sweet peppers in half and remove the seeds.
Fill them with herbed cream cheese, pimento cheese, or hummus.
I like to use a piping bag because it’s faster and looks cleaner.
48. Hummus And Pita Chips
Scoop your favorite hummus into a bowl and drizzle with olive oil and a sprinkle of smoked paprika.
Or you can make your own by whipping together some chickpeas, garlic, tahini, and garlic oil.
I like to add a splash of lemon for some zing!
Serve with pita chips or sliced naan.
49. Buffalo Chicken Dip
Mix shredded chicken with softened cream cheese, hot sauce, ranch or blue cheese dressing, and shredded cheddar.
Bake until hot and bubbly, then stir and top with a little more cheese.
I like to serve it with celery sticks and tortilla chips so there’s something for every kind of dipper.
50. Pickle And Cheese Roll-Ups
Lay out dill pickle spears, wrap each one in a slice of cheese, then roll it all up in deli ham or turkey.
Slice into bite-sized rounds with toothpicks for easy grabbing.
These are salty, crunchy, and kind of addictive.
Ready to Rock That Backyard Bash?
With sides like these, your BBQ spread is going to turn a regular backyard get-together into something people talk about later (in a good way).
I like having a little bit of everything because it keeps the grill master happy and the guests full while they hover near the table.
So prep what you can ahead of time, throw on your favorite playlist, and enjoy the chaos of summer entertaining with fewer “what should I bring?” texts and more empty plates!
