When it comes to a perfect barbecue, the spotlight often falls on the smoky meats sizzling on the grill. But let’s not forget that a truly memorable cookout is incomplete without a lineup of barbecue side dishes. From crunchy, tangy salads to buttery corn that’s sweeter than your summer fling, BBQ side dishes prove that they’re not just extras—they’re the life of the BBQ. Whether you’re hosting a casual backyard gathering or a full-fledged cookout extravaganza, the side dishes can set the tone for your entire meal. Let’s dive into some seriously drool-worthy barbecue side dish recipes that’ll have everyone coming back for seconds.
Courgette Tart with Basil Whipped Feta
This is the time of summer that the ingredients need so little, as they shine in their natural flavor. Zucchini shines especially bright, and when you make it into a tart, even the kids will want to eat their veggies. The beauty of this recipe too is that you don’t need to be an expert with dough to make it look pretty. Just fold over the edges and you have yourself a beautiful tart. Pretty much anyone can make one of these barbecue side dish recipes, so get your friends and family involved.
Serves 4-6
Ingredients
3 green and yellow zucchini, cut into rounds or ribbons
1 sheet of puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)
7 oz feta cheese, crumbled
1/2 cup cream cheese
1/4 cup fresh basil leaves, chopped
1/4 cup fresh mint, chopped
4 tablespoons olive oil
1 tablespoon lemon juice
Maldon sea salt and pepper to taste
Directions
Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface. Place the pastry onto the tart pan or baking sheet and prick the base all over with a fork.
Combine the crumbled feta cheese, cream cheese, chopped basil, mint, olive oil, and lemon juice in a blender. Blend until smooth, light, and creamy, adding a little water if needed to lighten the spread. Season with salt and pepper to taste, then blend again. Spread the whipped feta on the base of the pastry in a generous layer.
Arrange the zucchini over the tart in a circular pattern if you have rounds, alternating yellow and green. Leave about 2 inches at the end of the crust. Fold over the excess pastry on the edges. Lightly season with salt and pepper. Brush the edges of the pastry with the beaten egg to create a golden crust. Bake for 20-25 minutes, or until the pastry is golden and the courgettes are tender. Serve warm or at room temperature.
Caramelized Lemon Leek Israeli Couscous Salad
This is one of the barbecue side dish recipes that we saw on Instagram, and we knew we had to make our own. The original recipe uses frozen peas, but so many of us weren’t crazy about them as kids, so we took them out. We also added more freshness to the salad as well as protein. Grilled shrimp go beautifully in this barbecue side dish recipe, as does corn, which is shining bright right now.
Serves 6
Ingredients
Couscous
2 cups Israeli couscous
2 1/2 tablespoon olive oil
Pinch of salt
4 ½ cups vegetable broth or water
1/2 cup black olives
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup toasted pine nuts or slivered almonds
Caramelized Lemon Leek
2 large leeks, cleaned and sliced into thin rounds (white and light green parts)
1 lemon, thinly sliced
1/2 tablespoon butter
1 tablespoon sugar
Salt and pepper to taste
Dressing
1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons honey
Maldon sea salt and black pepper to taste
Directions
In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the Israeli couscous and toast for 2-3 minutes, stirring frequently until the couscous is light golden brown. Mix with the vegetable broth or water and a pinch of salt. Let the mixture come to a boil. Once the mixture boils, reduce the heat to low and let it simmer for about 10 minutes until the water is absorbed. The couscous will achieve a tender texture. Add a drizzle of olive oil so the couscous doesn’t stick, and set aside to cool.
Prepare the Lemon and Leeks
While the couscous is cooking, caramelize the lemon and leeks. In a large skillet, heat 1 tablespoon of butter over medium heat. Add the sliced leeks and lemon rounds. Sprinkle with sugar, salt, and pepper. Cook for about 10-12 minutes or until the leeks are soft and the lemon slices are slightly browned. Once the leeks are caramelized, remove from the heat and let cool slightly.
It’s Time to Bring it Together
In a large mixing bowl, combine the cooked Israeli couscous, caramelized lemon leeks, olives feta cheese, parsley, and toasted pine nuts. In a small bowl, add the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper and whisk together to make the dressing. Pour the dressing over the salad and toss gently to combine.
You can also add grilled chicken, shrimp, or chickpeas for added protein.
These barbecue side dish recipes are not just perfect accompaniments but also add a delightful balance of textures and taste. You cannot go wrong with these dishes, quite literally, by your side.
