Top 40 Recipes - Simply the Best

Best Ever Outdoor BBQ & Cookout Side-Dish Recipe Collection

Good cooks know that the side dishes served at an outdoor BBQ, or cookout party or gathering of friends, can make-or-break the success of these special occasions. The dishes should pair well with the barbecued meat and vegetables on offer, matching and complimenting the smoky aromas and char-grill tastes of the main dishes. They should offer lovely freshness, and the light tangy tastes of fresh herbs, citrus, spices and vegetables. These side dishes can include barbecued vegetables and mushrooms, and of course, a variety of fresh salads, potato and pasta dishes.

Have your guests exclaiming: "WOW this tastes so good" with this collection of the best cookout and BBQ side dish recipes with a huge array on offer. Choose dishes that match the main dishes you are preparing such as hamburgers, hot dogs, beef, lamb, pork, chicken, turkey, fish, mushrooms, seafood, tofu and vegetarian and vegan dishes. It's over to you! Let's Eat!

Vegan Grilled Vegetables with Melting Aubergine

Ingredients

• 1 large aubergine
• 2 teaspoons thyme leaves
• 8 Kalamata olives, halved
• 1 tablespoon grape seed oil
• 1 large onion, thickly sliced
• 1 small lemon, zest and juiced
• 2 courgettes, sliced on the angle
• 3 cloves of garlic, 1 crushed, 2 chopped
• 2 large tomatoes, each cut into 3 thick slices
• 1 red pepper, seeds removed and cut into quarters
• 2 tablespoons chopped parsley, plus extra to serve
• 1 teaspoons extra virgin olive oil, plus a little extra for drizzling
• 4 teaspoons omega seed mix (Pepitas, Sunflower Seeds, Brown Linseed, Chia Seeds & Sesame Seeds)

Method

Grill the aubergine, preferably over an open flame, turning frequently, until the flesh is soft and the skin is charred and blistered (about 8-10 minutes). Let the aubergine cool and then remove the skin and finely chop the flesh. Then, mix the flesh with the lemon juice, 1 clove of garlic chopped, 1 tablespoon parsley, 1 teaspoon extra virgin olive oil and the omega seeds. Mix the remaining parsley with the lemon zest and the remaining chopped garlic.

Next, mix the thyme, rapeseed oil, crushed garlic in a bowl and toss with the vegetables. Heat a large griddle pan or frying pan to hot and char the vegetables until tender, in batches. The tomatoes will need the least amount of time to grill. Add servings of the grilled vegetables onto plates with the olives and aubergine purée. Drizzle a little extra olive oil on top and scatter with the lemon zest, parsley and garlic.

Charred Pointed Cabbage Recipe with Hazelnut Chilli Butter

Ingredients

• 1 1/2 tablespoons olive oil
• 1 tablespoon finely chopped parsley
• 60 g (3 oz) butter at room temperature
• 1 red chilli, de-seeded and finely chopped
• 20 g (1 oz) hazelnuts, blanched and chopped
• 1 large pointed (hispi) cabbage or sweetheart cabbage

Method

Pre-heat your oven to 200 degrees C (390 degrees F), or heat a barbecue with the lid on to moderately hot. Remove the outer leaves from the cabbage and slice into 4-6 wedges, keeping the core in place so that the leaves stay together bound to the core. Drizzle one tablespoon of the oil over the wedges and brush into the leaves. Sprinkle the cabbage quarters with generous pinches of sea salt.

Sear the wedges on a hot frying pan, cut-side down, for about 6 to 9 minutes until starting to blacken and char. Then, turn the cabbage pieces over and char on the other side for another 6 to 9 minutes. Transfer the cabbage pieces onto a baking tray, cut-side up, and roast for 10-18 minutes until the stalks are tender.

Next, heat the remaining oil in a small, heavy, cast iron frying pan or Dutch oven. Stir-fry the hazelnuts and chilli for 2-3 minutes until the nuts start to brown a little and the chilli begins to soften. Add the butter, and stir-fry for a few minutes to coat. Stir in the parsley, season with salt and pepper. Then, serve the cabbage with a drizzle of the chilli butter and a sprinkle of fresh herbs.

Peach Panzanella Recipe with Mozzarella, Lemon and Capers

Ingredients

• 1/2 cup basil leaves, to serve
• 1/2 teaspoon lemon thyme leaves, to serve
• 6 thin slices of brioche loaf, cut into small cubes
• 4 Little Gem lettuces, cut into quarters (or similar)
• 6 ripe peaches, stones removed and sliced into wedges
• 2 balls burrata or buffalo mozzarella, torn into small chunks

For the dressing

• 1 lemon, juiced
• 6 tablespoons olive oil
• 1 tablespoon capers in brine, drained and finely chopped

Method

Pre-heat your oven to 190 degrees C (375 degrees F). Make the dressing by whisking the lemon juice, oil and capers together in a small bowl, then set aside. Scatter the brioche cubes over the surface of a lightly greased baking sheet and bake for 8-12 minutes, or until golden and crisp. Remove the baking sheet from the oven and set aside to cool. Place the lettuce on a serving platter with the peaches and burrata on top and season well. To serve, pour drizzles of the dressing over the lettuce and peaches. Then, sprinkle the thyme, basil and croutons on top.

Char Grilled Aubergines with Salsa Verde and White Beans

Ingredients

• 2 thyme sprigs
• 4 medium aubergines
• For the salsa verde
• 1 onion, finely chopped
• 7 tablespoons olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoons chilli flakes
• 40 g (2 oz) hazelnuts, peeled
• 1 tablespoon capers , drained
• 1 tablespoon red wine vinegar
• 200 ml (1 cup) vegetable stock
• 1/2 small bunch of garlic cloves
• 50 g (2 oz)flaked almonds , toasted
• 1 lemon, zested, plus wedges to serve
• small bunch of parsley , roughly chopped
• 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
• 3 tablespoons crème fraîche or vegan alternative, if needed
• 2 tablespoons olive oil, plus extra for rubbing and drizzling

Method

Heat the oil in a heavy frying pan or Dutch oven set over a low to moderate heat. When hot, fry the onion with a pinch of salt for 8-10 minutes. Add the chilli flakes and garlic, and stir-fry for another 2 minutes. Add the drained beans to the pan with the thyme and stock. Bring the pan to a simmer and cook for 12-15 minutes or until the beans begin to break down a little. Stir in the lemon zest and crème fraîche. Taste and season with salt and freshly ground black pepper

Next, make the salsa verde by placing the hazelnuts, garlic, capers, parsley, vinegar and oil into a pestle and mortar. Crush all the ingredients together for about 5-8 minutes. Alternatively, blitz the ingredients a food processor, leaving the mixture rough not smooth. Transfer to a bowl and season to taste.

Heat the barbecue until hot. Cut the aubergines in half length-ways. Use a sharp knife to score the cut side using a diamond pattern. Rub the aubergines all over with some oil. Place the aubergines directly onto the grill and cook for about 8-12 minutes on each side, or until charred on the outside and soft inside. Alternatively, cook under a grill. Serve by placing the cooked aubergines on a plate with the salsa verde and bean ragu. Scatter the toasted almonds and fresh herbs on top, and serve with the lemon wedges.

Cucumber Salad Recipe With Roasted Peanuts and Chilli

Ingredients

• 1/4 cup cilantro leaves
• 2 tablespoons soy sauce
• 1 teaspoon of Kosher salt
• 1 teaspoon granulated sugar
• 1 teaspoon red-pepper flakes
• 1 small garlic clove, grated
• 1/4 cup salted, roasted peanuts
• 2 tablespoons unseasoned rice vinegar
• 3 tablespoons natural unsalted peanut butter
• 2 tablespoons of Chilli oil, store-bought or homemade
• 6 Persian cucumbers (about 1 pound (500 g), cut length-wise into thin spears, then cut crosswise into 2-inch pieces

Method

Toss the cucumbers, sprinkled with 1/2 teaspoon salt in a colander. Set the cucumbers aside to drain. Next, chop the cilantro and peanuts with the red-pepper flakes until very fine, and set aside. Then, using a large bowl, combine together the rice vinegar, peanut butter, sugar, garlic, soy sauce, with 1/2 teaspoon salt. Add a little water, if needed to thin the mixture to sauce consistency. Place the salted cucumbers in a bowl, add the dressing and toss to coat all of the pieces. To serve, place the cucumber salad on a serving platter, sprinkle over the peanut mixture. Drizzle with chilli oil, and sprinkle with fresh herbs. Serve immediately.

Watermelon Chaat with Toasted Cumin and Dried Mango

Ingredients

• 1/4 teaspoon sweet paprika
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon whole cumin seeds
• 4 fresh mint leaves, thinly sliced
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon finely chopped jalapeño pepper
• 1/4 teaspoon amchur powder (dried green mango)
• 2 pounds (1 kg) ripe watermelon, sliced into 1-inch (3 cm) cubes
• 1 orange, clementine or mandarin, juiced to make approximately 1/3 cup juice

Method

Place the watermelon cubes onto a wide serving platter or a large serving dish. Spread the watermelon out into a single layer.
Then using a small pan, toast the whole cumin seeds over moderate heat for 3-4 minutes, until fragrant. Remove the seeds and grind to a coarse powder using a pestle and mortar. You can also grind in a spice grinder, but only to a course consistency. Transfer the ground cumin to a small bowl. Add the salt and all the remaining spice ingredients. Then, add the jalapeño, citrus juice and mint and mix to combine well. Then, drizzle the dressing over cubed watermelon on the serving plate. Mix well to coat all the pieces. Cover with plastic wrap and let marinate for 1-2 hours in the refrigerator. Serve chilled, later the same day.

A Light Tahini and Parmesan Pasta Salad

Ingredients

• 1/3 cup tahini
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 3 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1/2 cup packed mint leaves, torn if large
• 1 1/4 pounds (600 g) cherry or grape tomatoes
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 3/4 cup finely grated Parmesan, plus 1/4 cup chopped or shaved
• 1 pound (500 g) ridged or curly pasta, such as gemelli or fusilli

Method

Bring a large pot of salted water to a boil. Then, add the pasta and cook following the direction on the package. Drain the pasta reserve 1 cup of the pasta water. Next using a large, heavy skillet or Dutch oven, heat the olive oil over moderate-high heat. Then, add the tomatoes, sprinkle with salt and pepper and fry, stirring occasionally, until the tomatoes are wrinkly and charred (about 4-6 minutes). Transfer to a large bowl and set aside to cool. Next, combine together the grated Parmesan and tahini, in a cup and season with salt and pepper.

Next, add 1/2 cup pasta water to the dressing and stir until smooth. Add the drained pasta to the bowl with the tomatoes. Then, fold through some of the dressing to coat. Set aside to cool.

When ready to eat, stir the rest of the dressing through the pasta. Add a little water to make the pasta creamy and glossy in appearance. Stir in the scallions, sesame seeds, mint and chopped Parmesan. Season to taste with salt, freshly ground black pepper and drizzles of olive oil.

Grilled Corn and Avocado Salad With Feta Dressing

Ingredients

• 1/3 cup buttermilk
• 2 avocados, sliced
• 3 tablespoons olive oil
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup sliced fresh chives
• 1 small garlic clove, grated
• 1 bunch scallions (about 6), trimmed
• 1/4 cup finely chopped fresh parsley
• 6 ears of corn, shucked and silk removed
• 4 ounces (110 g) feta cheese, crumbled (about 3/4 cup)
• 1 jalapeño chilli, stems removed and halved length-wise
• 1 teaspoon freshly grated lemon zest, plus 1 tablespoon lemon juice
• 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)

Method

Heat a griddle pan, BBQ or a grill over moderately high heat until hot and smoking. Brush the scallions, corn and jalapeño with some olive oil. Season with freshly ground black pepper and salt. Place the corn cobs on the grill and grill, turning regularly, or until corn kernels start to become brown in spots over the cobs (about 7-9 minutes). Cook the scallions and jalapeño until charred all over and tender, (about 8-10 minutes). Transfer the vegetables onto a cutting board and set aside to cool a little.

Meanwhile, using a whisk, crush and break the feta into a coarse mixture, in a medium-size bowl. Add the lemon zest, buttermilk, juice and garlic. Whisk to combine well. Add the chives and parsley and stir through. Next, finely mince the charred jalapeño on the chopping board and add it to the feta dressing. Taste and season with extra salt and pepper if required.

Using a large mixing bowl, toss the lettuce with about half of the prepared feta dressing and place on a serving platter. Using a sharp knife, slice the corn kernels off the cob. Cut the scallions into bite-size pieces. Place the avocado slices, scallions and corn over the lettuce on the serving platter. Serve drizzled with the remaining dressing.

Vegan Lemon and Tahini Coleslaw Recipe

Ingredients

• 1/4 cup tahini
• 2 tablespoons capers
• 1/2 teaspoon Kosher salt
• 6 scallions, thinly sliced
• 1 tablespoon fresh lemon zest
• 3 large radishes, cut into matchsticks
• 1/2 teaspoon freshly ground black pepper
• 5 tablespoons lemon juice (from 2 to 3 lemons)
• 1 tablespoon Dijon mustard, plus more to taste
• 8 ounces (250 g) snap peas, thinly sliced lengthwise
• 1 medium Savoy or other green cabbage, cored and thinly sliced

Method

Using a mortar and pestle, grind half the scallions, the capers and lemon zest into a coarse, wet paste. Using a large mixing bowl, combine the scallion mixture with 1 tablespoon lemon juice, the cabbage, 1 teaspoon salt and mix well.
Make the dressing in a small bowl by combining 1/4 cup lemon juice with the mustard and tahini. Add water, a little at a time to form a sauce which is thick but can be poured. Season to taste with salt and pepper. Add extra mustard if desired. Then, add the radishes, snap peas, and the rest of the scallions to the cabbage mixture. Pour in some dressing while tossing to lightly coat the cabbage.

Persian Style Cucumber, Tomato and Onion Salad

Ingredients

• 3 medium tomatoes
• 1/2 red onion, diced
• 1 teaspoon Fine sea salt
• 1/4 cup freshly squeezed lime juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 2 teaspoons frsh or 1 teaspoon dried mint
• 3 to 4 Persian cucumbers (about 3/4 pound; 300 g), or similar
• 2 tablespoons parsley, cilantro, basil or dill (any combination), finely chopped

Method

Peel alternating stripes away from the cucumbers. Trim the ends and slice into 1/4-inch (1 cm) pieces. Transfer the diced cucumber into a large bowl with the onion and fresh herbs. Add the chopped fresh or dried mint into the bowl. Remove the cores from the tomatoes, and then dice and add to bowl.
Make a vinaigrette in a separate small bowl by whisking together 1/4 cup lime juice, oil, 1/4 teaspoon pepper, and 3/4 teaspoon salt. Just before serving, pour the vinaigrette through the vegetables and toss to combine.

Avocado Salad With Herbs, Red Wine Vinegar and Capers

Ingredients

• 1 large bunch parsley
• 1 large bunch cilantro
• 1/2 teaspoon fine sea salt
• 4 teaspoons capers, drained
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 scallions, very finely chopped
• 4 avocados, peeled, pitted and sliced
• 2 garlic cloves, finely grated or minced
• 1 jalapeño, seeded and very finely chopped
• Flaky sea salt and black pepper, for seasoning

Method

Reserve some cilantro and other herb leaves for garnuishing the final dish. Finely chop the remaining bunch of cilantro and parsley leaves and add to a medium-size bowl. Add the garlic, scallions, jalapeño, fine salt and vinegar to the bowl and mix well. Drizzle with oil and then taste and adjust the seasoning, if required. Scatter the whole parsley and cilantro leaves over 4 serving plates. Spread a serving of avocados slices on top. Season with extra salt to taste. Drizzle the herb dressing over the avocado with some olive oil. Top with capers, freshly ground black pepper and serve.

Spicy Corn and Shishito Peppers Salad

Ingredients

• 1 garlic clove, minced
• 1/2 cup diced red onion
• 1/4 teaspoon ground cumin
• 3 cups fresh corn kernels
• 3 1/2 tablespoons olive oil
• 1/2 teaspoon of Kosher salt
• 2 tablespoons fresh lime juice
• 1/4 cup grated Cotija or crumbled feta cheese
• 1 large jalapeño, seeds and ribs removed, diced
• 6 ounces shishito peppers, sliced (green bell peppers)
• 1/4 cup chopped fresh cilantro leaves (or other fresh herbs)

Method

Whisk together 2 tablespoons of olive oil with the lime juice, cumin and 3/4 teaspoon salt in a small bowl. Add the garlic and red onion, mix well and then set aside until ready to use. Place the corn kernels in a medium-size bowl and set aside. Using a medium-size sauté pan, heat 1 1/2 tablespoons olive oil over moderate heat until hot. Add the jalapeño, shishitos and a pinch of salt. Then cook, stirring regularly, until the peppers soften and start to brown a little (4-6 minutes). Combine the peppers and dressing in the bowl with the corn kernels. Add the cheese, and garnish with cilantro leaves and other herbs.

Grilled Romaine Lettuce with Anchovy and Mustard

For the Dressing

• 2 teaspoons mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons cider vinegar
• 1/2 teaspoon of Kosher salt
• 1/2 cup extra-virgin olive oil
• 1 clove garlic, peeled and minced
• 6 anchovy fillets, rinsed and minced
• 1/2 teaspoon freshly ground black pepper to taste

For the Salad

• 1/2 cup Parmesan, grated
• 2 tablespoons extra-virgin olive oil
• 2 heads romaine lettuce, tops and bottoms trimmed and heads cut length-wise into quarters

Method

Pre-heat your BBQ or grill to moderate-high heat. Make the dressing by adding the minced garlic to a medium-size bowl. Add the minced anchovies. Then, use a whisk to thoroughly combine and mash the ingredients together to form a paste. Add the mustard and mayonnaise and whisk again to combine well. Add the olive oil, whisking constantly, and then slowly drizzle in the vinegar. Season to taste with
pepper and salt, and then set the dressing aside.

Prepare the salad by firstly drizzling the olive oil over the heads of lettuce that have been quartered. Lightly grill the lettuce quarters directly over the hot coals or grill for only 15-30 seconds on each side, until they are a light gold color. Then, transfer the lettuce to a cooler part of the grill. Then, use a pastry brush or a small spoon, coat the lettuce with the dressing, ensuring that the dressing gets between the leaves. Sprinkle the lettuce with Parmesan. Cover the grill or move the lettuce to a hotter part of the grill and cook for 1-2 minutes to melt the cheese into the lettuce. Serve immediately while hot, dressed with fresh herbs, salt and black pepper.