35 Must-Try Vegetarian Side Dishes For BBQ That Steal the Show
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:
- Cook pasta al dente; rinse under cold water.
- Toss with tomatoes mozzarella and basil.
- Whisk olive oil balsamic salt and pepper; drizzle over salad.
- 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:
- Mix butter lime zest cilantro and salt; chill.
- Grill corn over medium heat for 10–12 minutes turning often.
- 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:
- Combine all ingredients in a bowl.
- 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:
- Brush zucchini with oil; grill for 3–4 minutes per side.
- 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:
- Cook couscous; fluff with a fork.
- 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:
- Brush eggplant slices with olive oil and season with paprika cumin and salt.
- Grill over medium heat for 4–5 minutes per side until tender and charred.
- Whisk tahini lemon juice garlic water and salt until smooth. Drizzle over grilled eggplant.
- 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:
- Toss green beans with olive oil Parmesan garlic powder and red pepper flakes.
- 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:
- Combine quinoa mango avocado and red onion in a bowl.
- Drizzle with lime juice add cilantro and season with salt and pepper.
- 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:
- Thread halloumi and watermelon onto skewers.
- Brush with olive oil and grill for 2–3 minutes per side.
- 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:
- Toss sweet potatoes with oil paprika garlic powder and salt.
- Grill over indirect heat for 20–25 minutes flipping once.
- 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:
- Brush pineapple rings with olive oil.
- Grill over medium heat for 3–4 minutes per side until caramelized.
- 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:
- Flatten boiled potatoes with a glass. Brush with oil season and grill for 5–7 minutes per side.
- 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:
- Toss broccoli with oil and salt. Grill in a basket for 8–10 minutes until charred.
- 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:
- Combine all ingredients in a bowl.
- 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:
- Brush mushrooms with oil and paprika; grill for 5 minutes per side.
- 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:
- Thread veggies onto skewers; grill for 8–10 minutes turning occasionally.
- 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:
- Gently toss all ingredients.
- 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
Instructions:
- Brush romaine with oil; grill for 2 minutes per side.
- 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:
- Toss chickpeas with remaining ingredients.
- 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:
- Brush bananas with oil; grill for 2–3 minutes per side.
- 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:
- Grill tomatillos and jalapeño for 8-10 minutes until charred.
- 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:
- Grill peach halves for 3 minutes per side.
- 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:
- Toss cauliflower with oil roast at 425°F for 20 minutes.
- 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:
- Mix filling ingredients; stuff tomatoes.
- 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:
- Grill asparagus 5 minutes.
- 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:
- Whisk dressing ingredients.
- 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:
- Mix dry and wet ingredients separately. Combine.
- 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:
- Brush radicchio with oil grill 3 minutes per side.
- 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:
- Mix glaze ingredients. Brush on eggplant.
- 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:
- Layer chips with beans and corn.
- 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:
- Toss carrots with harissa and oil.
- 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:
- Grill feta 2 minutes per side.
- 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:
- Parboil potatoes 10 minutes.
- 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:
- Whisk dressing ingredients.
- 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:
- Thread cheese and grapes.
- 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 .
