35 Must-Try Vegetarian Side Dishes For BBQ That Steal the Show

BySarah
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When it comes to BBQ, the sides often outshine the mains—especially when they’re vibrant, fresh, and packed with flavor. Whether you’re hosting a summer cookout or need crowd-pleasing dishes for a potluck, these vegetarian BBQ side dishes are guaranteed to impress. From creamy slaws to grilled veggies and hearty salads, here’s your ultimate guide to plant-based sides that everyone will love.

Why Vegetarian Sides Are BBQ Essentials

Vegetarian sides bring balance to meat-heavy spreads, offering refreshing textures and bold flavors. They’re also versatile: many are gluten-free, vegan, or make-ahead friendly, catering to diverse diets. Plus, summer produce like corn, zucchini, and tomatoes shines in these dishes, making them seasonal stars .

Pro Tip: For easy hosting, choose 2–3 sides with contrasting textures (e.g., a crunchy slaw + a creamy dip + a grilled veggie).

1. Caprese Pasta Salad (Gluten-Free Option)

A twist on the classic Caprese, this pasta salad combines juicy tomatoes, fresh basil, and creamy mozzarella with a tangy balsamic glaze.

Ingredients:

  • 12 oz pasta (gluten-free if needed)
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 1/4 cup basil, chopped
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. Cook pasta al dente; rinse under cold water.
  2. Toss with tomatoes, mozzarella, and basil.
  3. Whisk olive oil, balsamic, salt, and pepper; drizzle over salad.
  4. Chill for 1 hour before serving .

Pro Tip: Add a splash of lemon juice to keep the basil vibrant.

2. Grilled Corn with Cilantro-Lime Butter

Grilled corn is a BBQ staple, but this version with zesty herb butter takes it to the next level.

Ingredients:

  • 4 ears corn, husked
  • 1/4 cup softened butter
  • 1 tbsp lime zest
  • 2 tbsp chopped cilantro
  • 1/2 tsp sea salt

Instructions:

  1. Mix butter, lime zest, cilantro, and salt; chill.
  2. Grill corn over medium heat for 10–12 minutes, turning often.
  3. Slather with cilantro-lime butter .

Pro Tip: Soak corn in water for 10 minutes before grilling to prevent burning.

3. Cowboy Caviar (Vegan & Gluten-Free)

A protein-packed dip or salad with black beans, corn, and avocado.

Ingredients:

  • 1 can black beans, rinsed
  • 1 cup corn (grilled or fresh)
  • 1 avocado, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, minced
  • 2 tbsp lime juice
  • 1 tsp cumin

Instructions:

  1. Combine all ingredients in a bowl.
  2. Chill for 30 minutes. Serve with tortilla chips .

4. Grilled Zucchini with Ricotta & Walnuts

Elevate humble zucchini with creamy ricotta and crunchy nuts.

Ingredients:

  • 2 medium zucchinis, sliced lengthwise
  • 1/4 cup ricotta
  • 2 tbsp walnuts, toasted
  • 1 tbsp honey
  • Olive oil, salt, and pepper

Instructions:

  1. Brush zucchini with oil; grill for 3–4 minutes per side.
  2. Top with ricotta, walnuts, honey, and a pinch of salt .

5. Mediterranean Couscous Salad

A light, herbaceous salad with feta and raw squash.

Ingredients:

  • 1 cup couscous
  • 1 zucchini, thinly sliced
  • 1/4 cup feta, crumbled
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill

Instructions:

  1. Cook couscous; fluff with a fork.
  2. Toss with zucchini, feta, lemon juice, and dill .

6. Smoky Grilled Eggplant with Tahini Drizzle

This Middle Eastern-inspired dish features tender, charred eggplant with a creamy tahini sauce.

Ingredients:

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt to taste

For Tahini Drizzle:

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 garlic clove, minced
  • 2 tbsp water
  • Salt to taste

Instructions:

  1. Brush eggplant slices with olive oil and season with paprika, cumin, and salt.
  2. Grill over medium heat for 4–5 minutes per side until tender and charred.
  3. Whisk tahini, lemon juice, garlic, water, and salt until smooth. Drizzle over grilled eggplant.
  4. Garnish with chopped parsley or pomegranate seeds.

Pro Tip: Sprinkle with za’atar for extra flavor.

7. Crispy Parmesan Green Beans

A crunchy, cheesy twist on classic green beans—perfect for BBQ lovers who crave texture.

Ingredients:

  • 1 lb green beans, trimmed
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instructions:

  1. Toss green beans with olive oil, Parmesan, garlic powder, and red pepper flakes.
  2. Grill in a grill basket or on foil for 8–10 minutes, stirring occasionally, until crispy-tender.

Pro Tip: Add slivered almonds for extra crunch.

8. Mango-Avocado Quinoa Salad

A tropical, protein-rich salad that balances sweet and savory flavors.

Ingredients:

  • 1 cup cooked quinoa
  • 1 ripe mango, diced
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 2 tbsp lime juice
  • 1 tbsp chopped cilantro
  • Salt and pepper to taste

Instructions:

  1. Combine quinoa, mango, avocado, and red onion in a bowl.
  2. Drizzle with lime juice, add cilantro, and season with salt and pepper.
  3. Chill for 15 minutes before serving.

Pro Tip: Add black beans for extra protein.

9. Grinated Halloumi & Watermelon Skewers

A salty-sweet combo that’s as fun to make as it is to eat.

Ingredients:

  • 8 oz halloumi cheese, cubed
  • 2 cups watermelon, cubed
  • 1 tbsp olive oil
  • 1 tbsp chopped mint
  • 1 tsp honey

Instructions:

  1. Thread halloumi and watermelon onto skewers.
  2. Brush with olive oil and grill for 2–3 minutes per side.
  3. Drizzle with honey and garnish with mint.

Pro Tip: Add a sprinkle of chili flakes for heat.

10. Loaded BBQ Sweet Potato Wedges

A hearty, smoky alternative to fries—top with your favorite BBQ fixings.

Ingredients:

  • 2 large sweet potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt to taste

Toppings:

  • Black beans, corn, avocado, cilantro, lime crema (mix Greek yogurt with lime juice)

Instructions:

  1. Toss sweet potatoes with oil, paprika, garlic powder, and salt.
  2. Grill over indirect heat for 20–25 minutes, flipping once.
  3. Top with beans, corn, avocado, and a drizzle of lime crema.

Pro Tip: Use a grill basket to prevent wedges from falling through the grates.

11. Spicy Grilled Pineapple with Chili-Lime Salt

Sweet, smoky, and spicy—this grilled pineapple is a showstopper.

Ingredients:
1 fresh pineapple, peeled and sliced into rings
1 tbsp olive oil
1 tsp chili powder
1/2 tsp lime zest
1/2 tsp sea salt

Instructions:

  1. Brush pineapple rings with olive oil.
  2. Grill over medium heat for 3–4 minutes per side until caramelized.
  3. Mix chili powder, lime zest, and salt; sprinkle over warm pineapple.

Pro Tip: Serve with coconut yogurt for dipping.

12. Crispy Smashed Potatoes with Garlic Aioli

Golden, crunchy potatoes with a creamy dip.

Ingredients:
1.5 lbs baby potatoes, boiled
3 tbsp olive oil
1 tsp rosemary, chopped
Salt and pepper to taste
For Aioli:
1/2 cup mayo
1 garlic clove, minced
1 tbsp lemon juice

Instructions:

  1. Flatten boiled potatoes with a glass. Brush with oil, season, and grill for 5–7 minutes per side.
  2. Whisk aioli ingredients; serve alongside.

Pro Tip: Use parchment paper to prevent sticking.

13. Charred Broccoli with Lemon & Almonds

Nutty, citrusy, and packed with crunch.

Ingredients:
2 heads broccoli, cut into florets
2 tbsp olive oil
1/4 cup sliced almonds, toasted
1 tbsp lemon zest
Salt to taste

Instructions:

  1. Toss broccoli with oil and salt. Grill in a basket for 8–10 minutes until charred.
  2. Top with almonds and lemon zest.

Pro Tip: Add a drizzle of tahini for richness.

14. Herbed Farro Salad with Roasted Peppers

A hearty grain salad with Mediterranean flavors.

Ingredients:
1 cup cooked farro
1 roasted red pepper, diced
1/4 cup Kalamata olives, sliced
2 tbsp parsley, chopped
2 tbsp lemon vinaigrette

Instructions:

  1. Combine all ingredients in a bowl.
  2. Chill for 30 minutes before serving.

Pro Tip: Substitute quinoa for a gluten-free option.

15. Grinated Portobello Mushrooms with Chimichurri

Meaty mushrooms with vibrant herb sauce.

Ingredients:
4 large Portobello caps, stems removed
3 tbsp olive oil
1 tsp smoked paprika
For Chimichurri:
1/2 cup parsley, chopped
2 garlic cloves, minced
2 tbsp red wine vinegar
3 tbsp olive oil

Instructions:

  1. Brush mushrooms with oil and paprika; grill for 5 minutes per side.
  2. Blend chimichurri ingredients; drizzle over mushrooms.

Pro Tip: Serve on buns as a “burger” alternative.

16. Rainbow Veggie Skewers with Mint Yogurt Dip

Colorful, crunchy, and perfect for dipping.

Ingredients:
1 bell pepper (assorted colors), cubed
1 zucchini, sliced
1 red onion, quartered
8 cherry tomatoes
For Dip:
1 cup Greek yogurt
2 tbsp mint, chopped
1 tsp honey

Instructions:

  1. Thread veggies onto skewers; grill for 8–10 minutes, turning occasionally.
  2. Mix dip ingredients; serve chilled.

Pro Tip: Soak wooden skewers for 30 minutes to prevent burning.

17. Creamy Avocado & White Bean Salad

A protein-rich, no-mayo salad.

Ingredients:
1 can white beans, rinsed
1 avocado, diced
1/4 cup cucumber, diced
2 tbsp lime juice
1 tbsp olive oil

Instructions:

  1. Gently toss all ingredients.
  2. Serve immediately.

Pro Tip: Add microgreens for freshness.

18. Grilled Caesar Romaine with Croutons

A smoky twist on the classic salad.

Ingredients:
2 romaine hearts, halved
2 tbsp olive oil
1/4 cup Parmesan, shaved
For Dressing:
1/4 cup Greek yogurt
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced

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Instructions:

  1. Brush romaine with oil; grill for 2 minutes per side.
  2. Drizzle with dressing and top with Parmesan.

Pro Tip: Grill store-bought croutons for 1 minute for extra crunch.

19. Sweet & Spicy Roasted Chickpeas

A addictive snack or salad topper.

Ingredients:
1 can chickpeas, drained and dried
1 tbsp maple syrup
1 tsp cayenne
1/2 tsp cinnamon

Instructions:

  1. Toss chickpeas with remaining ingredients.
  2. Roast on a grill pan (indirect heat) for 20 minutes, stirring occasionally.

Pro Tip: Store in an airtight container for up to 3 days.

20. Coconut-Lime Grilled Bananas

A tropical dessert-like side.

Ingredients:
4 firm bananas, halved lengthwise
1 tbsp coconut oil, melted
1 tbsp shredded coconut
1 tsp lime zest

Instructions:

  1. Brush bananas with oil; grill for 2–3 minutes per side.
  2. Sprinkle with coconut and lime zest.

Pro Tip: Serve with dairy-free ice cream.

21. Fire-Roasted Salsa Verde

A smoky, tangy tomatillo salsa perfect for chips or topping grilled veggies.

Ingredients:
1 lb tomatillos, husked
1 jalapeño
2 garlic cloves
1/2 cup cilantro
1 lime, juiced
Salt to taste

Instructions:

  1. Grill tomatillos and jalapeño for 8-10 minutes until charred.
  2. Blend with remaining ingredients until chunky. Chill before serving.

Pro Tip: Add avocado for creaminess.

22. Grilled Peach & Burrata Salad

Sweet peaches meet creamy cheese in this summer stunner.

Ingredients:
3 ripe peaches, halved
8 oz burrata cheese
2 cups arugula
2 tbsp balsamic glaze
1/4 cup toasted pistachios

Instructions:

  1. Grill peach halves for 3 minutes per side.
  2. Arrange on arugula with torn burrata. Drizzle with glaze and nuts.

Pro Tip: Sprinkle with flaky sea salt.

23. Crispy Buffalo Cauliflower Bites

A vegetarian twist on wings with all the spicy flavor.

Ingredients:
1 head cauliflower, cut into florets
1/2 cup hot sauce
2 tbsp melted butter
1 tbsp honey
1 tsp garlic powder

Instructions:

  1. Toss cauliflower with oil, roast at 425°F for 20 minutes.
  2. Whisk remaining ingredients; coat cauliflower. Grill 5 minutes to crisp.

Pro Tip: Serve with celery sticks and ranch.

24. Mediterranean Stuffed Tomatoes

Juicy tomatoes packed with herbed grains.

Ingredients:
6 large tomatoes, tops scooped
1 cup cooked couscous
1/4 cup feta
2 tbsp chopped mint
1 tbsp lemon zest

Instructions:

  1. Mix filling ingredients; stuff tomatoes.
  2. Grill over indirect heat for 10 minutes.

Pro Tip: Use quinoa for gluten-free version.

25. Grilled Asparagus with Romesco Sauce

Charred asparagus meets nutty Spanish sauce.

Ingredients:
1 lb asparagus, trimmed
1/2 cup roasted red peppers
1/4 cup almonds
1 tbsp sherry vinegar
1 garlic clove

Instructions:

  1. Grill asparagus 5 minutes.
  2. Blend sauce ingredients until smooth. Serve together.

Pro Tip: Double the sauce for bread dipping.

26. Spicy Cucumber Salad

A refreshing Korean-inspired side.

Ingredients:
3 cucumbers, thinly sliced
1 tbsp gochujang
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp sesame seeds

Instructions:

  1. Whisk dressing ingredients.
  2. Toss with cucumbers. Chill 30 minutes.

Pro Tip: Add shredded carrots for color.

27. Cheesy Jalapeño Cornbread Muffins

Bake ahead for easy serving.

Ingredients:
1 cup cornmeal
1 cup flour
1 cup milk
1 egg
2 jalapeños, diced
1/2 cup cheddar

Instructions:

  1. Mix dry and wet ingredients separately. Combine.
  2. Bake at 375°F for 18 minutes.

Pro Tip: Grill muffins briefly for smoky flavor.

28. Grilled Radicchio with Balsamic

Bitter greens transformed by fire.

Ingredients:
2 radicchio heads, quartered
3 tbsp olive oil
2 tbsp balsamic
1/4 cup walnuts

Instructions:

  1. Brush radicchio with oil, grill 3 minutes per side.
  2. Drizzle with balsamic and nuts.

Pro Tip: Add blue cheese crumbles.

29. Miso-Glazed Eggplant

Umami-rich Japanese favorite.

Ingredients:
2 Asian eggplants, halved
2 tbsp white miso
1 tbsp mirin
1 tsp ginger, grated

Instructions:

  1. Mix glaze ingredients. Brush on eggplant.
  2. Grill 6 minutes flesh-side down.

Pro Tip: Garnish with scallions.

30. Loaded BBQ Nachos

A shareable crowd-pleaser.

Ingredients:
1 bag tortilla chips
1 cup black beans
1 cup corn
1/2 cup BBQ sauce
1 avocado, diced

Instructions:

  1. Layer chips with beans and corn.
  2. Drizzle sauce, grill 5 minutes. Top with avocado.

Pro Tip: Use a cast iron skillet.

31. Harissa Carrot “Hot Dogs”

Spicy roasted carrot alternative.

Ingredients:
4 large carrots, peeled
2 tbsp harissa paste
1 tbsp olive oil
4 hot dog buns

Instructions:

  1. Toss carrots with harissa and oil.
  2. Grill 15 minutes, turning often. Serve in buns.

Pro Tip: Add tahini sauce.

32. Grilled Feta & Watermelon Salad

Salty-sweet perfection.

Ingredients:
8 oz feta block
4 cups watermelon cubes
1/4 cup mint
2 tbsp olive oil

Instructions:

  1. Grill feta 2 minutes per side.
  2. Toss with watermelon and mint.

Pro Tip: Add black olives.

33. Crispy Parmesan Potatoes

Finger-licking good.

Ingredients:
1.5 lbs fingerling potatoes
1/4 cup grated parmesan
1 tsp garlic powder
2 tbsp chopped parsley

Instructions:

  1. Parboil potatoes 10 minutes.
  2. Toss with oil and seasonings, grill 15 minutes.

Pro Tip: Use a grill basket.

34. Thai-Inspired Slaw

A crunchy, peanutty twist.

Ingredients:
4 cups shredded cabbage
1 bell pepper, sliced
1/4 cup peanuts
2 tbsp peanut butter
1 lime, juiced

Instructions:

  1. Whisk dressing ingredients.
  2. Toss with veggies and nuts.

Pro Tip: Add mango for sweetness.

35. Grilled Halloumi & Grape Skewers

Unexpected flavor pairing.

Ingredients:
8 oz halloumi, cubed
2 cups grapes
2 tbsp honey
1 tsp thyme

Instructions:

  1. Thread cheese and grapes.
  2. Grill 3 minutes, drizzle with honey.

Pro Tip: Use rosemary sprigs as skewers.

Pro Tips for BBQ Success

  • Prep Ahead: Most salads (like slaws or grain salads) taste better after marinating. Make them the night before .
  • Grill Smart: Use foil packets for veggies like onions or potatoes to avoid sticking .
  • Sauce on the Side: Keep dressings separate until serving to maintain crunch .
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I’m Sarah, founder of Flavorly Bites and passionate home cook. My mission is to make flavorful, feel-good food that’s easy to make and impossible to forget — one bite at a time.