10 Grilled Sides & Veggies That Steal the Show at Every BBQ

Sides Make the Meal

Here's the truth: a great BBQ isn't just about the meat. The sides are what turn a good cookout into a legendary one. Think about it — the best BBQ joints are famous for their coleslaw, their beans, their mac and cheese just as much as their brisket. A plate with amazing pulled pork but boring sides is a missed opportunity.

And here's the best part: many of these sides can be made on the grill itself, so you're not running back and forth to the kitchen. Fire, smoke, and charred vegetables — that's the whole playbook.

On the Grill

Elote (Mexican Street Corn)

This is the single best thing you can do with an ear of corn. Grill the corn directly over hot coals until charred and blistered on all sides (about 10-12 minutes, turning frequently). Then slather with mayo, roll in crumbled cotija cheese, squeeze lime juice over the top, and dust with chili powder. It's smoky, creamy, tangy, and spicy all at once.

Grilled Caesar Salad

Yes, you can grill lettuce. Cut a head of romaine in half lengthwise, brush with olive oil, and grill cut-side down for 2-3 minutes until you get char marks but the inside is still cold and crisp. Drizzle with Caesar dressing, shave parmesan over the top, add croutons and anchovies. The smoky char against the cold, crisp leaves is addictive.

Grilled Sweet Potatoes

Slice sweet potatoes into 1/2-inch rounds, toss with olive oil and salt, and grill over medium heat for 5-6 minutes per side until tender with beautiful grill marks. Finish with a drizzle of honey, a pinch of cinnamon, and a knob of butter. Simple and incredible.

Charred Broccolini

Toss broccolini with olive oil, garlic, and red pepper flakes. Grill over high heat for 3-4 minutes, turning once, until the tips are crispy and the stems are tender-crisp. Finish with a squeeze of lemon. This converts people who think they don't like vegetables.

Grilled Avocado

Cut avocados in half, remove the pit, brush with oil, and grill cut-side down for 2-3 minutes. Fill the cavity with pico de gallo, cotija, and a squeeze of lime. Serve as a side or an appetizer — it disappears fast.

Classic BBQ Sides

Smoky Baked Beans

Start with canned beans (no shame) and doctor them up: sautéed onion, bacon, mustard, molasses, ketchup, brown sugar, and Worcestershire. Pour into a cast iron skillet and set on the grill over indirect heat for 45-60 minutes. The top caramelizes into a sticky, sweet, smoky crust.

Creamy Coleslaw

The perfect counterpoint to rich, smoky meats. Shred cabbage and carrots thin, then toss with a dressing of mayo, apple cider vinegar, sugar, celery seed, and salt. Make it at least an hour ahead so the cabbage softens and the flavors meld. Serve cold.

Mac and Cheese

Make your favorite mac and cheese recipe, pour it into a cast iron skillet, top with breadcrumbs and extra cheese, and smoke it on the grill at 275°F for 30-40 minutes. The smoke adds a subtle layer that takes it from comfort food to BBQ masterpiece.

Cornbread

Pour cornbread batter into a preheated, buttered cast iron skillet and bake it directly on the grill over indirect heat at 400°F for 20-25 minutes. The bottom gets a gorgeous golden crust from the cast iron, and the top picks up just a hint of smoke.

Tips for Grilling Vegetables

• Oil is essential. Vegetables stick more than meat. Toss them generously in oil before they hit the grates.
• Use a grill basket for small pieces. Cherry tomatoes, diced zucchini, and mushrooms are delicious grilled but will fall through standard grates.
• High heat for char, medium for cooking through. Dense vegetables like potatoes need medium heat to cook through. Tender ones like asparagus and peppers just need a quick char over high heat.
• Season after grilling. A drizzle of good olive oil, flaky salt, and fresh herbs after the grill does wonders.

Our Best Sides & Veggie Recipes

Ready to fire up the grill? Try these recipes from our collection: