Veggie sides for barbecue?

Francl27

Tired of raw veggies and dips and boring salads... We keep having people over and grilling and I'm just running out of easy ideas for sides. Suggestions?

TavistockToad

Corn on the cob? Grilled Stuffed peppers? Grilled asparagus?

livingleanlivingclean

Loads of not boring salads. Grainy salads, grilled vegie salads, Mexican inspired salads, pasta salads, potato bake, wraps and stuffings to put your own together

zipitzippy

Make some skewers with halloumi, peppers, mushrooms and onion tossed in some italian herbs. They're delish!

rainbowbow

here's some recipes i think are awesome:

http://www.hotforfoodblog.com/recipes/2016/7/8/the-best-vegan-macaroni-salad
http://www.hotforfoodblog.com/recipes/2016/8/2/watermelon-couscous-salad
http://www.hotforfoodblog.com/recipes/2016/2/4/the-best-vegan-jalapeno-poppers
http://www.hotforfoodblog.com/recipes/2015/7/12/corn-zucchini-fritters-with-jalapeno-cream
http://www.hotforfoodblog.com/recipes/2015/6/30/baked-potato-salad
http://www.hotforfoodblog.com/recipes/2015/6/9/grilled-corn-on-the-cob-with-coconut-lime-cream
http://www.hotforfoodblog.com/recipes/2014/7/19/roasted-corn-salad-with-fresh-herbs
http://www.hotforfoodblog.com/recipes/2014/2/11/cauliflower-buffalo-wings


and yes, i've actually made these. LOL I started with the cauliflower buffalo wings and loved them so much i went on to make a ton of their recipes. P.S. If you make the buffalo wings make sure to make one batch with sweet baby rays.

Meganthedogmom

Corn on the cob, sweet potato, yellow or red potato, asparagus, green beans...

deannalfisher

mm, grilled stuffed peppers!

I saw a recipe for spinach/artichoke stuffed portabellos the other day that looks really good

Francl27

I should probably have specified that I really don't care for salads that use a lot of creamy dressing/mayo as well, lol.

flower761

We had brussel sprouts, onions, asparagus, squash, and zucchini on the grill last night. Vegetables taste amazing on the grill.

mfp_allie

Don't forget cole slaw! Perhaps also a low fat potato salad!

rainbowbow

Francl27 wrote: »

I should probably have specified that I really don't care for salads that use a lot of creamy dressing/mayo as well, lol.

H_Ock12

Squash and Zucchini are super easy on the grill...sliced lengthwise or as part of a veggie skewer with onions, peppers, mushrooms. I like to bake large pans of green beans in the oven, too.

Heather4448

Soak corn on the cob in a bucket of water for an hour or so. Throw it it on the grill- husk and all. Best. Corn. Ever.

HeidiCooksSupper

Potato salad happens to be the DOTM (dish of the month) over at Chowhound. Lots of folks are sharing non-mayo potato salad recipes. Read the comments at https://www.chowhound.com/post/potato-salad-home-cooking-dish-month-july-2017-1059207

SABoj

Pesto Cauliflower & Potato Salad
Serves: 3-4

1⁄2 pound cauliflower (about ½ small or ¼ medium cauliflower)
1 tablespoon olive oil
1⁄2 pound waxy yellow or white potatoes, unpeeled
1 cup fresh or frozen green peas
1⁄4 cup chopped toasted walnuts or toasted pine nuts

Basil Pesto Dressing
11⁄2 cups lightly packed fresh basil leaves
1 tablespoon white wine vinegar or white balsamic vinegar
1 tablespoon freshly squeezed lemon juice
4 teaspoons olive oil
3 cloves garlic, peeled
1⁄2 teaspoon freshly grated lemon zest
1⁄2 teaspoon salt
Salt and freshly ground black pepper to taste

Remove the thick inner stem from the cauliflower, slice into thick 1-inch slabs.
Preheat a cast-iron grill pan over high heat.
Rub the cauliflower with olive oil and arrange the pieces in a single layer in the preheated pan.
Grill the cauliflower until charred on the outside and crisp-tender inside, about 4 to 5 minutes, flipping halfway through. Transfer the cauliflower to a cutting board, chop into bite-size pieces, and place in a large mixing bowl.
Peel and dice the potato into 1⁄2-inch pieces, transfer to a large saucepan, cover with 4 inches of cold water, and bring to a rolling boil over high heat. Reduce the heat to medium and cook the potatoes for 6 to 8 minutes, or until almost tender.
Stir in the peas and cook another minute. Reserve 1⁄4 cup of cooking water, then drain the potatoes and peas and rinse with cold water. Add these vegetables to the cauliflower.
In a food processor, pulse together the pesto ingredients plus 2 tablespoons of the potato cooking water until smooth. Spoon onto the vegetables, add the nuts, and combine thoroughly.
Cover and chill for 10 minutes to blend flavors. Serve the salad slightly chilled or at room temperature. Garnish each serving with a few nuts.

yayamom3

How about cucumbers and onions? They are a summer staple at our house. Slice up cucumbers and onions and marinate in 1 C white vinegar, 2 C water and 1/4 C Splenda or sugar.

dfwesq

Here's a great and easy broccoli vinaigrette. Personally, I'd use red wine vinegar for the vinaigrette. You can use a sweetener in place of sugar, if you want.
http://www.fortheloveofcooking.net/2013/05/italian-broccoli.html

lynn_glenmont

eggplant (cut into planks, brush with olive oil) is great on the grill

Sp1tfire

Cauliflower cut into 'steaks' or kabobs with various peppers and mushrooms, and maybe tiny onions?

H_Ock12

yayamom3 wrote: »

How about cucumbers and onions? They are a summer staple at our house. Slice up cucumbers and onions and marinate in 1 C white vinegar, 2 C water and 1/4 C Splenda or sugar.

I'm going to try making these! We usually marinate them in apple cider vinegar, olive oil, salt, pepper, and cayenne.

yayamom3

MotherOfSharpei wrote: »

yayamom3 wrote: »

How about cucumbers and onions? They are a summer staple at our house. Slice up cucumbers and onions and marinate in 1 C white vinegar, 2 C water and 1/4 C Splenda or sugar.

I'm going to try making these! We usually marinate them in apple cider vinegar, olive oil, salt, pepper, and cayenne.

Hope you enjoy them! I've already refilled the bowl twice this week. They also make a great, guilt-free snack!

dragon_girl26

Heather4448 wrote: »

Soak corn on the cob in a bucket of water for an hour or so. Throw it it on the grill- husk and all. Best. Corn. Ever.

Cosigned!

Even better when you add some chili powder and a little juice from a freshly squeezed lime!

wizzybeth

rainbowbow wrote: »

here's some recipes i think are awesome:

http://www.hotforfoodblog.com/recipes/2016/7/8/the-best-vegan-macaroni-salad
http://www.hotforfoodblog.com/recipes/2016/8/2/watermelon-couscous-salad
http://www.hotforfoodblog.com/recipes/2016/2/4/the-best-vegan-jalapeno-poppers
http://www.hotforfoodblog.com/recipes/2015/7/12/corn-zucchini-fritters-with-jalapeno-cream
http://www.hotforfoodblog.com/recipes/2015/6/30/baked-potato-salad
http://www.hotforfoodblog.com/recipes/2015/6/9/grilled-corn-on-the-cob-with-coconut-lime-cream
http://www.hotforfoodblog.com/recipes/2014/7/19/roasted-corn-salad-with-fresh-herbs
http://www.hotforfoodblog.com/recipes/2014/2/11/cauliflower-buffalo-wings


and yes, i've actually made these. LOL I started with the cauliflower buffalo wings and loved them so much i went on to make a ton of their recipes. P.S. If you make the buffalo wings make sure to make one batch with sweet baby rays.

I LOVE SWEET BABY RAYS

Rincewind_1965

Google's your friend.
Try keywords "veggie", "bbq" and "sides" and pick from almost 60 million results

tinkerbellang83

Grilled Mango

Marinated Portobello Mushrooms

Turkish Pickled Cabbage

Aerona85

Francl27 wrote: »

I should probably have specified that I really don't care for salads that use a lot of creamy dressing/mayo as well, lol.

Same here! Friends think I'm nuts as I don't care for mayo, ranch dressing, ketchup, or pretty much any other condiment except for salsa.

Tabouli salad is my go-to. Also like cowboy salad but it isn't the lowest cal thing out there (it's basically bean salad with a little salsa concept thrown in).

Francl27

Detritus_1965 wrote: »

Google's your friend.
Try keywords "veggie", "bbq" and "sides" and pick from almost 60 million results

I usually do that but it's typically not diet friendly lol

peleroja

Do you ever just put a bunch of vegetables on a stick and grill? Sometimes we marinate them first in herbs/wine vinegar/olive oil, sometimes we just brush with a little oil, sprinkle on some spices (lately smoked paprika with garlic) and go that way. We'll do just about any combination of vegetables that way - mushroom, mini whole bell peppers or cherry tomatoes, cauliflower, squash, sweet onion, broccoli, brussels sprouts, hunks of parboiled sweet potato, even stuff like hearts of romaine. I usually char a couple of halved lemons at the same time and sprinkle some on them afterwards too, or a little truffle oil afterwards if I'm feeling fancy. We sometimes grill them plain and just dump some Franks buffalo sauce on them afterwards too.