#bbqsidedish

Crunchy, colorful, and packed with fresh flavor! 🌱✨ This Radish and Red Onion Salad with Feta Cheese is the perfect side dish for spring and summer. Crisp peppery radishes, sharp red onion, and creamy, salty feta come together in a simple salad that's refreshing, vibrant, and incredibly easy to make.

These chipotle lime roasted potatoes are bursting with flavor - smoky, spicy, and tangy all at once. They make a perfect summer side dish for any grilled meal or barbecue.

Ingredients: 1.5 lbs small potatoes, halved or quartered. 2 tablespoons olive oil. 2 tablespoons chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 1 lime, juiced. 1 teaspoon smoked paprika. Salt to taste. Fresh cilantro, chopped optional, for garnish.

Instructions: Preheat the oven to 400F 200C. In a large bowl, combine olive oil, minced chipotle peppers, minced garlic, lime juice, smoked paprika, and salt. Add the halved or quartered potatoes to the bowl and toss until evenly coated with the mixture. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, flipping halfway through. Once roasted, garnish with fresh chopped cilantro if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

In this recipe for BBQ marinated zucchini, the smoky flavors of the grill are mixed with the freshness of mint. This side dish is easy to make and tastes great with any BBQ spread.

Ingredients: 4 medium zucchinis, sliced lengthwise. 1/4 cup olive oil. 3 tablespoons balsamic vinegar. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup fresh mint leaves, chopped.

Instructions: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Place the sliced zucchinis in a shallow dish and pour the marinade over them, ensuring they are well coated. Let marinate for at least 30 minutes, or overnight for best flavor. Preheat the BBQ grill to medium-high heat. Grill the marinated zucchinis for about 4-5 minutes on each side, or until tender and grill marks appear. Remove from the grill and sprinkle with chopped fresh mint leaves before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Crunchy Asian Ramen Slaw is a delightful combination of crispy ramen noodles, fresh coleslaw, and a sweet and savory dressing. It's the perfect side dish for your Asian-inspired meals or a great addition to any potluck or barbecue.

Ingredients: 2 packages of ramen noodles, crushed discard seasoning packets. 1 16 oz bag coleslaw mix. 1 cup sliced almonds. 1 cup sunflower seeds. 6 green onions, thinly sliced. 1/2 cup vegetable oil. 1/4 cup rice vinegar. 1/4 cup soy sauce. 1/4 cup honey. 1 tsp sesame oil. 1 tsp minced garlic. 1 tsp grated fresh ginger. 1/2 tsp black pepper.

Instructions: In a large bowl, combine the crushed ramen noodles, coleslaw mix, sliced almonds, sunflower seeds, and green onions. In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper to make the dressing. Pour the dressing over the slaw mixture and toss to coat everything evenly. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tastes great, this creamy, tangy potato salad from the South. It's a classic side dish that goes well with fried chicken, barbecue, or any summer picnic food.

Ingredients: 4 large potatoes, peeled and diced. 3 hard-boiled eggs, chopped. 1/2 cup mayonnaise. 2 tablespoons mustard. 1/4 cup dill pickle relish. 1/4 cup chopped celery. 1/4 cup chopped onion. Salt and pepper to taste.

Instructions: For about 15 minutes, boil potatoes in salted water until they are soft. Let the potatoes cool down after draining. Add pickle relish, celery, onion, salt, and pepper to a large bowl and mix them all together. Dice the potatoes and chop the eggs. Add them to the bowl and gently stir them around until they are well covered in the dressing. Put it in the fridge for at least an hour with the lid on before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

These sweet baked beans from A Bountiful Kitchen are a perfect combination of savory and sweet flavors. The addition of bacon adds a smoky touch that elevates the dish. It's a delightful side dish for any gathering or barbecue.

Ingredients: 4 cans 15 ounces each navy beans, drained and rinsed. 1 cup diced onion. 1 cup ketchup. 1 cup packed brown sugar. 1/2 cup molasses. 1/4 cup apple cider vinegar. 1 teaspoon dry mustard. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 1/2 cup cooked and crumbled bacon optional.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine navy beans and diced onion. In a separate bowl, mix together ketchup, brown sugar, molasses, apple cider vinegar, dry mustard, black pepper, and salt. Pour the sauce over the beans and stir until well coated. Transfer the bean mixture to a baking dish and sprinkle cooked and crumbled bacon on top if desired. Bake in the preheated oven for 45-50 minutes or until the beans are bubbly and the top is golden brown. Remove from the oven and let it cool for a few minutes before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes