17 BBQ Sides That Prove You Won’t Miss Meat on the Plate
A BBQ plate can look thin fast when the sides are doing all the real work. These 17 recipes focus on the pieces that make meat feel optional: creamy chilled salads, charred corn, skillet fritters, grilled vegetables, potatoes, bread, fruit, and one pasta salad sturdy enough for the picnic table. Each one brings enough texture, color, or heft to stand beside the grill without acting like an afterthought. The collection covers cold bowls, hot sides, quick grill picks, and shareable extras for cookouts that need more than another tray of buns.
Grape Salad
For a cold BBQ side that can double as dessert, Grape Salad takes 5 minutes and makes 12 servings. The bowl mixes cream cheese, sour cream, vanilla, white sugar, red grapes, green grapes, brown sugar, and chopped walnuts or pecans. That creamy crunch gives the table something sweet without needing a separate dessert tray. Bring it chilled for cookouts where the grill is busy and the side table needs one no-cook option.
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Smoky Cajun Corn on the Cob
Wrapped for the oven or cooked on the grill, Smoky Cajun Corn on the Cob brings four servings together in about 30 minutes. Corn cobs get olive oil and Cajun seasoning, then a topping of mayonnaise, sour cream, lime juice, feta or cotija, and cilantro. The seasoned corn brings enough heat and richness that nobody has to lean on meat for the plate to feel full. Serve it hot, right after the cobs come off the grill.
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Macaroni Salad
A classic cookout bowl, Macaroni Salad uses elbow macaroni, mayo or Greek yogurt, shredded cheese, bell peppers, red onion, celery, green onions, and fresh parsley. The recipe takes 27 minutes and makes four servings before chilling, which helps the dressing settle into the pasta. It brings the creamy, scoopable side people expect at a BBQ without needing bacon or chopped ham. Set it out cold beside corn, potatoes, and grilled vegetables.
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Corn Casserole
When the spread needs something warm and spoonable, Corn Casserole bakes for 1 hour and serves eight. Creamed corn, whole kernel corn, corn muffin mix, sour cream, melted butter, and shredded cheddar turn into a soft center with a cheesy top. That mix makes the side feel substantial enough to sit near the center of the table. Bring it for BBQs where you want one pan that can be cut, scooped, and passed around easily.
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Smashed Potatoes
Crisp edges make Smashed Potatoes a strong BBQ side, especially when a plain bag of chips will not do. The recipe takes 55 minutes and serves four, using small red or yellow potatoes, olive oil, onion powder, garlic powder, black pepper, and fresh herbs. Boiling first and baking after gives them soft centers with browned edges. Serve them warm with a dipping sauce, or pile them beside grilled vegetables for a plate that still feels complete.
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Corn Fritters
Skillet-cooked Corn Fritters turn pantry basics into six servings in about 35 minutes. Whole kernel corn, flour, milk, egg, baking powder, green onions, melted butter, and vegetable oil cook into small rounds with browned edges. They work well at BBQs because people can pick them up, stack them beside salads, or dip them without needing a full main. Serve warm with sour cream, salsa, or avocado on the side.
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Grilled Veggie Kabobs
Threaded on skewers, Grilled Veggie Kabobs give the BBQ table a main-style side in 40 minutes for four servings. Zucchini, red onion, mushrooms, green bell pepper, and eggplant get tossed with a lemon, olive oil, red wine vinegar, Dijon, basil, parsley, and garlic dressing. The grill gives the vegetables structure, char, and enough presence to hold space on the plate. Serve with the extra dressing drizzled over the top.
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Naan Bread
Fresh skillet bread changes the whole BBQ setup, and Naan Bread makes eight servings in about 1 hour and 15 minutes. Warm water, yeast, milk, plain yogurt, flour, salt, melted butter, garlic, and herbs turn into soft rounds with browned spots from a hot skillet. It fills the gap between salad and grilled sides without needing meat at all. Use it for scooping corn salad, wrapping grilled vegetables, or clearing the last bit of dressing from a plate.
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Charred Grilled Peppers
Fast and bright on the table, Charred Grilled Peppers take 15 minutes and make four servings. Bell peppers are seasoned with olive oil, sea salt, black pepper, optional oregano, and minced garlic before hitting the grill or grill pan. The short cook softens them while keeping enough structure for piling onto plates, sandwiches, or salads. Serve warm or at room temperature when the cookout needs one side that will not slow anyone down.
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Fresh Fruit Salad with Honey & Lime Dressing
For a lighter side that still earns its space, Fresh Fruit Salad with Honey & Lime Dressing takes 10 minutes and makes 10 servings. Strawberries, pineapple, blueberries, red grapes, kiwis, mangoes, and mandarin oranges get tossed with honey, lime zest, and fresh lime juice. It cuts through heavier BBQ sides without depending on anything cooked. Serve it cold in a big bowl, especially when the table already has corn, potatoes, and pasta.
Get the Recipe: Fresh Fruit Salad with Honey & Lime Dressing
Grilled Eggplant
Thick slices help Grilled Eggplant hold up on the BBQ plate, and the recipe takes 25 minutes for four servings. Eggplant rounds get brushed with olive oil, salt, pepper, minced garlic, and Italian seasoning before grilling for a few minutes per side. The slices come off tender but not floppy, which makes them useful as a side or a light plate anchor. Finish with chopped parsley and serve with lemon or balsamic nearby.
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Sweet and Savory Pesto Corn
Corn gets a different cookout treatment with Sweet and Savory Pesto Corn, a 30-minute side that serves four. Corn cobs are brushed with olive oil, cooked until tender, then covered with pesto butter, grated Parmesan, and chopped basil. The pesto topping gives each cob enough richness to compete with heavier BBQ sides. Serve immediately, or make the pesto butter ahead so the last step stays quick when the grill is already busy.
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Fresh Pasta Salad with Grilled Veggies
Loaded with roasted vegetables and cavatappi, Fresh Pasta Salad with Grilled Veggies takes 40 minutes and makes four servings. Zucchini, red bell pepper, red onion, cherry tomatoes, black olives, parsley, and a balsamic vinaigrette turn the pasta into more than a filler bowl. The vegetables bring char while the pasta gives it enough body for a full cookout plate. Serve slightly chilled or at room temperature beside grilled corn.
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Charred Grilled Asparagus
A quick grill side, Charred Grilled Asparagus takes 10 minutes and serves four. Thick asparagus spears are tossed with extra-virgin olive oil, salt, and black pepper, then finished with lemon juice and wedges after grilling. The short cook keeps the spears tender-crisp, which helps them stand out beside softer salads and casseroles. Serve warm on a platter for BBQs where you need something green without adding much prep.
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Vegan Coleslaw
Crunch does the heavy lifting in Vegan Coleslaw, a 10-minute side that makes six servings. White cabbage, red cabbage, carrots, vegan mayonnaise, white wine vinegar or apple cider vinegar, shallots or chives, walnuts, and pumpkin seeds come together in one bowl. The cabbage base holds up well next to grilled foods, while the nuts and seeds add texture. Bring it cold for BBQ plates that need a crisp, creamy scoop.
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Charred Mexican Street Corn
Built for sharing, Charred Mexican Street Corn takes 30 minutes and makes six servings from eight ears of sweet corn. The cobs are boiled, grilled, then brushed with sour cream or crema, mayonnaise, lime, garlic, cotija cheese, cilantro, and Tajín. That creamy, salty, citrusy topping makes the corn feel like a full side, not just a vegetable. Serve it hot on a platter so everyone can grab a cob.
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Avocado Salad
Fresh but filling, Avocado Salad takes 15 minutes and serves six. The salad uses diced avocados, tomatoes, red onion, and English cucumber with a cilantro lime dressing made from fresh cilantro, garlic, lime juice, honey or maple syrup, sea salt, coriander, and extra virgin olive oil. It brings cool creaminess without adding a mayo-based bowl. Serve right after tossing so the avocado stays firm and the vegetables keep their bite.
Get the Recipe: Avocado Salad