Cool, crunchy, and refreshing, this classic coleslaw belongs on your barbecue plate. This easy BBQ side dish pairs well with just about any protein, from slow-cooker pulled pork to citrusy grilled chicken. See recipe.

The beets for this salad are roasted whole on the grill (or on the hot coals directly), which makes them easy to peel. Cut the smokiness with creamy burrata, sweet cherries, and olives. See recipe.

Change up the classic watermelon salad by swapping salty feta for punchy goat cheese. Corn nuts bring major crunch factor to this cooling, sweet-and-savory fruit salad. See recipe.

Serve the grilled zucchini all on its own or toss it in a salad with fluffy bulgur, briny feta, and zippy preserved lemon dressing. See recipe.

This savory side is sure to be everyone’s favorite dish, whether it’s served hot out of the oven or cool from the fridge. See recipe.

Fresh ears of corn are best in this classic picnic recipe, but canned corn works in a pinch—the punchy cider vinegar livens everything up. See recipe.

A quick trip under the broiler adds crunch to this smoky, bacon-loaded casserole. It’s a potluck-friendly version of the classic sandwich. See recipe.

Stuff hollowed-out bell peppers with fragrant spiced tomato sauce, jeweled with bite-size bits of paneer. Have leftover sauce? Make tomato-paneer sandwiches for lunch tomorrow. See recipe.

There’s no better companion to mac and cheese and collards than homemade cornbread. This version from cookbook author Jocelyn Delk Adams cooks in a preheated cast-iron skillet, resulting in the crispiest edges. See recipe.

Looking for a way to use all the produce you got at the farmers market? This classic French dish—which calls for zucchini, eggplant, tomato, and bell pepper—is just the thing. See recipe.

While you’ve got the oven on, roast a simple tray of asparagus. It’s quick-cooking and brings a little green to the barbecue spread. See recipe.

In our books, grilled corn is the one non-negotiable BBQ side dish. Upgrade the standard version with a smear of soft, salt-and-pepper–seasoned butter. See recipe.

Slightly spicy, creamy, bacon-laced pimento cheese meets sweet, smoky grilled peaches in the ultimate summer toast, a great side or main dish. See recipe.

Add some green to your spread with this classic Caesar salad recipe, featuring crisp romaine, torn baguette breadcrumbs, and a simple homemade Caesar dressing. See recipe.

Onions, garlic, cabbage, and tomatoes melt into a thick blanket of richness for these hearty baked beans. See recipe.

The best part of this lovely composed salad just might be the crispy fried capers, though the dressing-tossed breakfast radishes are pretty great too. And unlike most niçoise salads, which usually include oil-packed tuna, this one’s vegetarian-friendly. See recipe.

Shake yourself out of the potato salad rut with this herbal, fragrant Persian rice dish, jeweled with fava beans. See recipe.

Go big on the dill in this classic potato salad, dressed not with mayonnaise but with a lively vinaigrette. See recipe.

Yellow squash casserole is a staple at Southern barbecues and cookouts. Serve it with ribs slathered in bourbon-brown sugar BBQ sauce. See recipe.

It’s time to show raw carrots some love. Here, we punch them up with lemon juice, fresh ginger, lots of parsley, and dates. See recipe.

Need a quick appetizer for your cookout? You just need three ingredients—jalapeños, gouda, and cream cheese—to make these stuffed jalapeño poppers on the grill. See recipe.

This fresh play on ratatouille combines a mix of squash “noodles” with pan-seared cherry tomatoes and eggplant. See recipe.

This comforting, cheesy side dish—which falls somewhere between cornbread and corn pudding—is the perfect partner for whatever you’ve got in the smoker or on the grill. See recipe.

Everyone’s happy when there's mac and cheese on the table. This recipe is flexible, too: Experiment with different cheeses, including aged ones, if you want a sharper cheesy punch. And feel free to add your favorite mix-ins, like raw or roasted broccoli or crumbled bacon. See recipe.

Perform a feat of pantry magic and turn a can of pinto beans into a creamy dip. Serve this lightly-spiced bean dip with tortilla chips or crispy veggies. See recipe.

This take on pasta salad combines sweet, earthy golden beets with fresh dill, salty olives, and creamy feta. See recipe.

This top-rated lentil salad makes an easy weeknight meal, but we’ll be fixing it for our summer barbecues, too. The crispy cheese rafts on top are guaranteed to be the highlight of the cookout. See recipe.

This pasta salad recipe flips the traditional ratios: it’s heavy on the salad, light on the pasta. We like to use a more substantial noodle like penne for this dish, which stands up to the large-leaf lettuce. See recipe.

This just might be our favorite salad of the summer. Cornbread croutons? Grilled watermelon? Come on. See recipe.

This is the ideal BBQ side dish because 1) it tastes great, and 2) it can sit on the picnic table without wilting. (In the South, it’s called a “sitting salad.”) See recipe.

Garnish smoky grilled okra, eggplant, corn, zucchini, and peppers with a generous sprinkle of toasted coconut and fresh herbs. See recipe.

This side is like a jar of dill pickles, but in salad form. It’s crisp, crunchy, lightly pickley, and ultimately refreshing. See recipe.

If you’re already making a few other sides, take a low-maintenance approach to the veg. These green beans are simply boiled, blanched, then seasoned with garlic, salt, and pepper. See recipe.

Spiced grains, roasted peak-season eggplant and zucchini, and a lemony garlic dressing make this a standout side dish. See recipe.

Dressed with equal parts mayo and sour cream, this cooling, cilantro-speckled slaw would pair well with grilled fish tacos. See recipe.

If your grill is crowded with hamburgers and hot dogs, opt to cook your potatoes indoors. Dressed with lemon and oregano, these Greek baked potatoes are always a hit. See recipe.

For maximum textural contrast and an extra boost of salt, top a bowl of this sour cream and onion potato salad with crushed potato chips. That’s what we call barbecue comfort food. See recipe.

If you’re a fan of macaroni salad, this version—which swaps elbow noodles for orecchiette—is the simple, yet sophisticated spin you’ll return to all season long. See recipe.

All it takes is three ingredients to make this Mexican street corn favorite. We like to grill the ears whole, but you can also cut the kernels off the cob—mix them with Cotija cheese and mayonnaise to make a Mexican street corn salad. See recipe.

Highlight peak-season tomatoes in a caprese salad, seasoned simply with salt, pepper, and extra-virgin olive oil. See recipe.

Dunk these roasted carrots in ketchup and it’s almost like you’re eating french fries. Kidding, kidding—there’s room on our plate for fries, too. See recipe.

When it gets hot outside, we’re always searching for cooling salads. This one trades the lettuce for ribbons of zucchini, which prove an equally ideal vehicle for Caesar dressing. See recipe.

This salad highlights three varieties of verdant legumes—fava beans, green beans, and snow peas—but it’s adaptable to any veg you have on hand. Make it your own with radishes, blanched asparagus, or avocado. See recipe.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and it’s way more fun than using a knife. See recipe.

Headed camping? Heating olives over the open fire (or in a saucepan on the stove or grill) utterly transforms them into a smoky snack perfumed with herbs. Spoon them over grilled fish or serve as a side to fire-kissed pork chops. See recipe.

Grilled sourdough bread forms a sturdy, smoky base for these cheesy toasts, topped with silky burrata, juicy tomatoes, and hot honey. See recipe.

Don’t bother chopping your lettuce. This carefree wedge uses simply halved or quartered heads of romaine as the vehicle for lime pickled onions, crunchy field peas, and a creamy buttermilk dressing. See recipe.

Need something fresh on the table? This light, crisp fennel and orange salad is elegant enough to serve at a dinner party, but it also makes a great companion to heavier sides like creamy potato salad or mac and cheese. See recipe.

Skip the traditional long braise: these collard greens cook in just 45 minutes. Even with a short cook time, this easy recipe develops big flavor accented by brown sugar, red wine vinegar, and red pepper flakes. See recipe.

One of the best ways to use your farmers market surplus is to make your own pickles. This recipe swaps cucumbers for zucchini for a unique take on dill pickles. See recipe.

This chickpea-potato chaat is technically a potato salad—but it’s dressed with two different chutneys, drizzled with limey yogurt sauce, and topped with crispy sev. So basically, it’s the best potato salad you’ve ever tasted. See recipe.

Tossing new potatoes in lightly whipped egg whites gives them the crackliest crust—no deep-frying necessary. See recipe.

If you’re hosting last minute, whip up a batch of this creamy dip, which doubles as an appetizer and a side. It’s a great way to use up less-than-perfect avocados (now just learn to store them properly). See recipe.

You can serve this grilled cauliflower as a side, but it’s substantial enough to act as a vegetarian main. You’ll want to dip just about everything in the accompanying herby tahini-almond sauce. See recipe.

This caponata can be made up to a week in advance—it’s the perfect side to pack in the cooler for a long day at the beach. See recipe.

Want to make a full meal off the grill? Pair these grilled miso butter potatoes with foolproof grilled chicken or veggie burgers. See recipe.

Upgrade a simple plate of grilled vegetables with a swoop of whipped ricotta, which provides a cooling factor to balance the char. See recipe.

Forget any bad memories of pasta salad. This version is rich and varied, with wonderful contrasting flavors. Grill eggplant and zucchini, then toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired cookout side dish. See recipe.

Sweet potato fries? Sure, they’re alright. But halved Japanese sweet potatoes, charred and glossed with honey and vinegar? That’s a side dish to remember. See recipe.

Getting hot by the grill? Cool things down with a crisp, crunchy cucumber salad. It’s like tzatziki, but heavy on the cucumbers. See recipe.

Triple the beans, triple the fun. Or at least that’s what’s been said about this three-bean salad, which is full of protein and easy to pack for a picnic. See recipe.

If you already know and love the fully-loaded baked potato, allow us to introduce you to the fully-loaded eggplant. Split the grilled guys open and pile on the tahini sauce. See recipe.

Inspired by Italian tonnato, this riff on deviled eggs is bright and briny—and even better when topped with crispy fried capers. See recipe.

Immediately after cooking, dress the beets in vinaigrette and salt to let them marinate. If goat cheese isn’t available, swap it for another tangy cheese, like blue cheese or crème fraîche. See recipe.

This BBQ side starts with one easy (but crucial) move: Salt yellow squash or zucchini and let it drain in a colander for several minutes before cooking. It’ll release excess liquid, concentrate the flavor, and season the veg throughout. See recipe.

This green goddess dressing is endlessly versatile: use it as a sauce for chicken, a dip for crudités, or, of course, as a salad dressing. If you can’t find Little Gem lettuce, use any other small, crunchy green, such as romaine hearts. See recipe.

You could make a big batch of classic BBQ baked beans—or you could make this light, bright white bean salad to spoon into lettuce cups. It keeps incredibly well, so you can double the recipe and enjoy leftovers for lunch all week. See recipe.

This potato salad recipe only calls for a few ingredients, so each one plays a very important role. But perhaps the most important ingredient is the sweet pickle relish, which forms the tangy base of flavor for this BBQ side. See recipe.

This vibrant green side dish is great served at room temperature, so you can make it a couple hours before mealtime. See recipe.

It’s not a barbecue without beans, and it doesn’t get much more classic than these saucy, smoky baked ones. See recipe.

Refreshing sesame noodles meet garlicky roasted broccoli and chopped raw kale in this crowd-pleasing BBQ side dish. Fresh mint, ginger, and scallions are essential—now’s the time to harvest those mint plants taking over your backyard. See recipe.