15 Vegetarian BBQ Side Dishes
Firing up the grill doesn’t mean your sides have to play second fiddle—or contain meat. Whether you’re hosting vegetarians, adding balance to your menu, or just craving something fresh and colorful, these vegetarian BBQ side dishes are packed with flavor, texture, and crowd-pleasing charm.
From tangy slaws and grilled veggies to cheesy bakes and no-mayo salads, these recipes are perfect for cookouts, potlucks, or sunny backyard meals.
1. Grilled Corn with Garlic-Lime Butter
Description:
Juicy, smoky corn on the cob gets a flavor upgrade with garlicky lime butter and a sprinkle of chili powder. It’s bold, bright, and always a BBQ favorite.
Ingredients:
- 4 ears fresh corn
- 2 tbsp butter, melted
- 1 clove garlic, minced
- 1 tsp lime juice
- Chili powder, salt, fresh cilantro (optional)
Instructions:
- Grill corn over medium heat, turning occasionally, until lightly charred.
- Mix butter, garlic, and lime juice. Brush generously over hot corn.
- Sprinkle with chili powder and chopped cilantro. Serve hot.
2. Creamy Cucumber Dill Salad
Description:
Cool, crunchy, and herb-packed, this creamy cucumber salad is the perfect contrast to smoky grilled mains—and it comes together in minutes.
Ingredients:
- 2 large cucumbers, thinly sliced
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp fresh dill, chopped
- 1 tsp vinegar or lemon juice
- Salt and black pepper to taste
Instructions:
- Toss cucumber slices with salt and let sit for 10 minutes (optional for extra crunch).
- In a bowl, mix yogurt, dill, vinegar, salt, and pepper.
- Add cucumbers, toss to coat, and chill until serving.
3. Grilled Vegetable Skewers with Balsamic Glaze
Description:
Colorful skewers of bell pepper, zucchini, red onion, and mushrooms grilled to perfection and finished with a sweet balsamic drizzle.
Ingredients:
- 1 zucchini, sliced
- 1 red bell pepper, cut into chunks
- 1 red onion, chopped
- 8 button mushrooms
- 2 tbsp olive oil
- Salt, pepper, balsamic glaze
Instructions:
- Toss chopped veggies in olive oil, salt, and pepper.
- Thread onto skewers and grill 3–4 minutes per side until tender.
- Drizzle with balsamic glaze before serving.
4. Tangy Red Cabbage Slaw
Description:
This vibrant slaw is vinegar-based, mayo-free, and loaded with crunch. It adds color and zing to every plate.
Ingredients:
- 3 cups shredded red cabbage
- 1 carrot, grated
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp maple syrup or honey
- Salt and pepper
Instructions:
- Toss cabbage and carrot in a large bowl.
- Whisk vinegar, oil, maple syrup, salt, and pepper together.
- Pour over slaw and toss to combine. Chill for 20 minutes before serving.
5. Caprese Pasta Salad
Description:
This twist on the Italian classic uses pasta to bulk it up for a filling, fresh side dish. Tomatoes, mozzarella, and basil make it a summer staple.
Ingredients:
- 3 cups cooked pasta (like rotini or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls (bocconcini)
- 1/4 cup chopped fresh basil
- 2 tbsp olive oil
- Salt and black pepper
Instructions:
- Toss cooked pasta with tomatoes, mozzarella, and basil.
- Drizzle with olive oil and season to taste.
- Chill or serve at room temperature.
6. BBQ Baked Beans with Maple & Smoked Paprika
Description:
Rich and smoky with just a touch of sweetness, these baked beans are meat-free but full of flavor. Ideal for big-batch cookouts!
Ingredients:
- 2 cans white beans, drained
- 1/2 cup BBQ sauce
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/2 small onion, diced
Instructions:
- Sauté onion until soft. Add beans, BBQ sauce, maple syrup, and paprika.
- Simmer for 15–20 minutes until thick and bubbly.
- Serve warm.
7. Grilled Halloumi with Cherry Tomatoes & Basil
Description:
Salty, golden-brown halloumi cheese grilled and paired with juicy tomatoes and fresh basil. It’s rich, simple, and totally addictive.
Ingredients:
- 1 block halloumi cheese, sliced
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Fresh basil, black pepper
Instructions:
- Grill halloumi slices for 2–3 minutes per side until golden.
- In a bowl, toss tomatoes with olive oil and basil.
- Plate grilled cheese with tomato mix and crack pepper on top.
8. Mexican Street Corn Salad (Esquites)
Description:
All the bold flavor of elote—off the cob. This creamy, spicy corn salad is easy to scoop and serve, and always disappears fast at BBQs.
Ingredients:
- 3 cups grilled corn kernels (fresh or frozen)
- 1/4 cup mayo or Greek yogurt
- 1/4 cup crumbled cotija or feta cheese
- 1 tbsp lime juice
- 1/2 tsp chili powder
- Chopped cilantro
Instructions:
- In a bowl, mix grilled corn with mayo, cheese, lime juice, and chili powder.
- Stir well and top with fresh cilantro.
- Serve warm, room temp, or chilled.
9. Cold Sesame Noodle Salad
Description:
A refreshing, Asian-inspired side with chewy noodles, crisp veggies, and a savory sesame-peanut dressing. Totally plant-based and packed with flavor.
Ingredients:
- 8 oz cooked soba or spaghetti noodles
- 1 cup shredded carrots
- 1 cup cucumber matchsticks
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp peanut butter
- 1 tsp rice vinegar
Instructions:
- Mix sauce ingredients until smooth.
- Toss noodles with carrots, cucumber, and sauce.
- Chill before serving and garnish with sesame seeds.
10. Marinated Tomato & White Bean Salad
Description:
This rustic side is full of Italian flavor, fiber, and color. It gets better the longer it sits, making it ideal for make-ahead BBQ menus.
Ingredients:
- 1 can white beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt, pepper, fresh basil
Instructions:
- In a bowl, combine all ingredients and toss gently.
- Let marinate for 30 minutes to 2 hours.
- Serve chilled or room temp.
11. Mediterranean Chickpea Salad
Description:
A protein-packed, colorful salad filled with crunchy veggies, chickpeas, olives, and feta. It travels well and goes with just about everything.
Ingredients:
- 1 can chickpeas, rinsed
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes
- 1/4 cup feta cheese
- 2 tbsp Kalamata olives, sliced
- 2 tbsp olive oil + lemon juice
Instructions:
- Toss all ingredients in a large bowl.
- Season with salt, pepper, and a squeeze of lemon.
- Chill before serving.
12. Grilled Pineapple with Honey & Lime
Description:
Naturally sweet and slightly smoky, grilled pineapple is the perfect sweet-savory side—or even a dessert—to pair with BBQ favorites.
Ingredients:
- 1 pineapple, peeled and sliced into rings
- 2 tbsp honey
- 1 tbsp lime juice
- Optional: cinnamon or chili powder
Instructions:
- Grill pineapple slices 2–3 minutes per side.
- Drizzle with honey and lime juice.
- Sprinkle with cinnamon or chili for extra kick.
13. Avocado & Black Bean Salad
Description:
Creamy avocado meets hearty black beans, bright corn, and fresh herbs in this zesty, refreshing side that’s packed with plant-based protein.
Ingredients:
- 1 avocado, diced
- 1 can black beans, rinsed
- 1/2 cup corn (fresh, canned, or grilled)
- 1/4 cup red onion, finely diced
- 1 tbsp lime juice
- Salt, pepper, chopped cilantro
Instructions:
- Gently toss all ingredients in a large bowl.
- Adjust seasoning and serve immediately or chilled.
- Best served the day of for peak avocado freshness.
14. Sweet Potato & Pecan Salad with Maple Mustard Dressing
Description:
A warm or room-temp salad that blends roasted sweet potatoes with crunchy pecans and a tangy maple-mustard dressing.
Ingredients:
- 2 medium sweet potatoes, cubed and roasted
- 1/3 cup pecans, chopped
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper
Instructions:
- Whisk together maple syrup, mustard, oil, salt, and pepper.
- Toss with roasted sweet potatoes and pecans.
- Serve slightly warm or at room temperature.
15. Grilled Zucchini Ribbons with Lemon & Parmesan
Description:
Thinly sliced zucchini grilled to perfection, then topped with lemon zest and shaved Parmesan for an elegant, ultra-simple BBQ side.
Ingredients:
- 2 zucchinis, sliced lengthwise into thin ribbons
- 1 tbsp olive oil
- Salt, pepper
- Zest of 1 lemon
- Shaved Parmesan cheese
Instructions:
- Brush zucchini ribbons with olive oil, season, and grill 1–2 minutes per side.
- Top with lemon zest and Parmesan shavings.
- Serve warm or cooled slightly.
