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When preparing a barbecue menu, pairing your main course with the ideal side dishes is vital. If you are grilling something heavy like steak or chops, opt for lighter sides like a green salad or some chips and dip. On the flip side, go for thicker sides if you are grilling something light like fish or kebabs.

4 large sweet potatoes, chopped and chopped into large chunks
8 scallions
2/3 cup extra-virgin olive oil
1/4 cup chopped fresh parsley
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp honey
Kosher salt and freshly ground black pepper
Brush baked potatoes and scallions with 1/3 cup olive oil then arrange on a skillet. Cook over medium-high heat for 5 minutes each side (potatoes) or 1 minute each side (scallions) or until cooked through. Slice the scallions into little pieces and put onto a bowl. Pour remaining olive oil, apple cider vinegar, balsamic vinegar, Dijon mustard and honey to the bowl. Toss to coat.
Butter, Cheese and Lime Grilled Corn

What you need:

8 ears corn, peeled and washed
4 limes, quartered
8 cloves garlic, coarsely chopped
1/4 bunch and 2 tbsp chopped fresh chives
1/4 habanero pepper, seeded
2 sticks unsalted butter, slightly softened
1/2 cup grated cotija cheese
Salt and ground black pepper
to create the garlic butter, mix together butter, garlic, habanero pepper and 1/4 bunch chives in a blender or a food processor. Blend until smooth then season with salt and pepper. Set aside. Cook corn onto a pre-heated grill over moderate heat until cooked through, 15 to 20 minutes. When ready, brush with garlic butter, squeeze lime and sprinkle with cheese. Serve immediately.
Grilled Avocado Salad With A Crunch

What you need:

2 avocados, peeled, pitted and diced
2 beefsteak tomatoes, diced
1 cup canned chickpeas, drained and rinsed
1/2 cup pitted nicoise olives, chopped
1/4 cup blue corn tortilla chips
1/4 cup extra-virgin olive oil
1/4 cup champagne vinegar
1 teaspoon ground cumin
1/2 tsp smoked paprika
Salt and ground black pepper
In a large salad bowl, combine together avocados, tomatoes, chickpeas, olives, olive oil and champagne vinegar. Season with paprika, salt and pepper. Gently toss to combine components. Crumble blue corn tortilla chips over salad before serving.
If you’re looking for classy barbecue side dishes, these recipes will be the best way to go!

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