20 Grilled Sides To Make For Your Next Barbecue
Barbecue sides don’t need to hide in the oven or bubble on the stove. The grill can turn simple veggies, fruit, and even cheese into smoky, sizzling stars of the plate.
With just a little prep, these sides soak up the fire’s flavor and bring bold, fresh energy to every bite.
Here are 20 easy grilled sides that will steal the show at your next cookout.
1. Grilled Elote (Mexican Street Corn)
Corn on the cob gets blistered and smoky over the fire, then slathered in creamy mayo, cotija, lime, and chili powder.
The mix of heat, tang, and char transforms each bite. Serve with lime wedges and plenty of napkins.
2. Charred Zucchini Ribbons
Long, thin strips of zucchini cook quickly and curl as they char, soaking in olive oil and lemon juice.
They pick up smoky notes and stay light and flexible. A sprinkle of salt brings out their natural sweetness.
3. Grilled Potato Wedges
Thick-cut potatoes grill to crispy edges and soft centers with just oil, salt, and a kiss of fire.
Flip them until golden and serve with spicy ketchup or aioli. They’re sturdy enough for dipping and easy to prep in advance.
4. Flame-Roasted Bell Peppers
Peppers char until blackened, then steam in foil to loosen their skins, revealing soft, sweet strips underneath.
Toss with olive oil and fresh herbs or serve plain. Their deep color and rich flavor brighten any barbecue plate.
5. Grilled Pineapple With Chili And Lime
Thick rings of pineapple caramelize over the heat, their sugars turning golden and sticky. Chili powder and lime juice add contrast.
The sweet-spicy combo brings heat and freshness. Perfect with grilled chicken or as a surprise dessert.
6. Parmesan-Grilled Asparagus
Trimmed spears get brushed with oil and finished with shaved Parmesan as they come off the grill, still sizzling.
The tips get crispy while the stalks stay tender. Salty cheese clings to each bite for extra flavor.
7. Smoky Grilled Caesar Salad
Halved romaine heads hit the grates just long enough to char, then get drizzled with dressing and showered with croutons.
Grilling adds warmth and smoke to crisp greens. Top with anchovies or extra Parmesan for drama.
8. Grilled Sweet Potato Slices
Cut into rounds and tossed with olive oil, these grill-marked beauties caramelize gently and cook to creamy centers.
They taste sweet, earthy, and rich. Serve with lime yogurt or hot honey for a flavorful finish.
9. Foil-Packet Mushrooms With Garlic Butter
Mushrooms steam in foil with butter, garlic, and herbs until juicy and tender. The aroma alone pulls people in.
They pick up a hint of smoke through the packet. Spoon them over steak or serve with toothpicks for sharing.
10. Grilled Romaine With Blue Cheese
Grilled romaine hearts soften and char, then get crumbled with bold blue cheese and cracked black pepper.
The flavors contrast beautifully—warm, bitter greens with cool, creamy tang. Serve whole or sliced for sharing.
11. Skewered Cherry Tomatoes And Basil
Thread tomatoes and basil onto skewers and grill just long enough to blister the skins. The basil crisps slightly.
The heat makes the tomatoes burst with juice. Drizzle with balsamic glaze for extra kick.
12. Grilled Jalapeño Poppers
Halved jalapeños get stuffed with cream cheese, wrapped in bacon, and grilled until crisp and smoky.
They bring heat, salt, and creamy coolness in one bite. Serve hot off the grill with lime wedges.
13. Grilled Peaches with Honey
Halved peaches caramelize on the grill, their juices thickening into syrup. A drizzle of honey adds floral sweetness.
They’re tender, fragrant, and lightly smoky. Try them with vanilla ice cream or a dollop of mascarpone.
14. Halloumi Kebabs
This grill-friendly cheese browns without melting and holds its shape. Skewer with peppers or zucchini and brush with lemon oil.
It crisps on the outside and stays springy inside. Serve hot with herbs or grain salads.
15. Grilled Avocado Halves
Halved, pitted avocados go straight on the grill until they score golden lines and deepen in flavor.
Scoop with salsa or fill with beans and cotija. The smoky richness makes a perfect base for toppings.
16. BBQ-Style Baked Beans (Grilled In Cast Iron)
Simmer canned beans with brown sugar, mustard, and barbecue sauce right on the grill in a cast-iron skillet.
They bubble and thicken over low heat. Stir occasionally and let the edges caramelize for extra depth.
17. Grilled Garlic Bread
Thick slices of bread toast to golden-brown with garlic butter melting into every crevice. Some char brings welcome crunch.
It’s buttery, crisp, and fragrant. Serve hot, straight from the fire, with herbs or cheese if desired.
18. Grilled Green Beans With Lemon Zest
Tossed lightly in oil, green beans grill to blistered, tender perfection. A sprinkle of lemon zest lifts the flavor.
They snap with every bite and hold smoky brightness. Serve warm or at room temperature.
19. Charred Broccolini With Olive Oil
Long, slender stalks of broccolini grill fast, with crispy florets and tender stems kissed by smoke.
A drizzle of olive oil and sea salt finishes the dish. It’s simple, elegant, and packed with flavor.
20. Grilled Watermelon Slices
Thick watermelon slices go on the grill for just a minute per side. The sugars caramelize while the fruit stays juicy.
The smoky-sweet result surprises every time. Serve with feta or mint for a savory-sweet twist.
