4 Delicious Veggie Side Dishes Perfect for Summer BBQs

And they're super healthy and easy to whip up!

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Published May 14, 2025
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As the weather warms and barbecue season approaches, I’m reminded of my childhood, when BBQs were the heart of family gatherings and fun times with friends. It’s the perfect time to add some vibrant, nutritious veggie side dishes to your table. Whether you’re hosting a gathering or attending a potluck, these delicious and wholesome sides are not only packed with flavor but also cater to a health-conscious lifestyle. Enjoy the season’s freshest produce with crowd-pleasing dishes, favorites in menus from my company, The Speedy Vegan.

Pineapple Slaw

Crunchy Pineapple Slaw

This tropical mayo-free coleslaw is crunchy, vibrant and delicious. The Asian-inspired dressing makes it a crowd pleaser at any backyard BBQ.

Serves 6

1 pound green cabbage, shredded

1 pound purple cabbage, shredded

1 cup carrots, shredded

1 cup pineapple tidbits in 100% pineapple juice, drained

½ cup slivered almonds

2 teaspoons sesame seeds

2 green onions, thinly sliced

Dressing

½ cup tamari or coconut aminos

¼ cup orange or pineapple juice

1 tablespoon rice vinegar

1 teaspoon garlic powder

1 teaspoon ginger powder

Make the dressing by adding all the ingredients to a small jar and shaking it well to mix all the flavors before using. Toast the slivered almonds by spreading them in a single layer on a parchment-lined baking sheet and baking in a preheated 350°F oven for 6-8 minutes, flipping halfway through. Make the slaw by adding the cabbage, carrots and pineapple to a large bowl. Pour in half a cup of the dressing and toss well to combine. Chill the coleslaw in the refrigerator for 30 minutes. When you are ready to serve, transfer the slaw to a serving dish and add more dressing if needed. Toss in the toasted almonds, sesame seeds and green onions and serve.

Mexican Street Corn

Mexican Street Corn with Vegan Chipotle Mayo

The smoky, spicy Chipotle Mayo takes corn to another level. Cooking the corn directly on the grill adds additional flavor to this dish.

Serves 6

6 ears of corn

2 tablespoons cilantro, chopped

Vegan Chipotle Mayo

1 cup raw cashews

1 tablespoon lime or lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon garlic powder

½ teaspoon chipotle powder

½ teaspoon onion powder

¼ teaspoon salt-free seasoning

¼ cup water

Make the Chipotle Mayo by soaking the cashews in hot water for 30 minutes and then draining. Add the rest of the mayo ingredients to a high-speed blender and blend until smooth. Transfer to a jar and chill in the refrigerator until ready to use. Remove the corn husks and silks and preheat the grill to medium-high heat. Place the corn on the grill and cook, turning every 4 minutes, until all sides are cooked and start to char, about 16 minutes. Remove from the grill and transfer to a platter. Drizzle the grilled corn with some of the Chipotle Mayo and sprinkle with cilantro. Serve with additional Chipotle Mayo on the side.

Cowboy Caviar

Cowboy Caviar

Serve it as a side or as a dip with corn chips or crackers. Either way, this budget-friendly recipe is ready in less than 15 minutes.

Serves 6

1 15-ounce can black beans, drained and rinsed

1 15-ounce can black eyed peas, drained and rinsed

1 red bell pepper, diced

2 tomatoes, diced

½ cup red onion, diced

1 cup frozen corn, thawed

1 jalapeno, seeded and finely diced

½ cup fresh cilantro, diced

2 tablespoons red wine vinegar

3 tablespoons fresh lime juice

1 teaspoon smoked paprika

Add all the ingredients to a large bowl and toss to combine. Serve right away or make it ahead and store in the refrigerator for 3-4 days.

Potato Salad

Dill-icious Potato Salad

Tender potatoes and this herby creamy dressing make this potato salad a favorite. I use almond yogurt instead of mayo for a healthier dish.

Serves 6

1½ pounds medium-sized Yukon gold or red potatoes

4 ribs of celery, diced

4 green onions, diced

½ cup fresh dill, chopped

3 cloves garlic, minced

1 tablespoon mustard

1 teaspoon celery seed

1 tablespoon capers

¾ cup unsweetened plain almond yogurt

2 tablespoons fresh lemon juice

½ teaspoon salt-free seasoning

½ teaspoon black pepper

Add the whole potatoes to a large pot and cover with water. Bring the pot to a gentle boil and cook for 15-20 minutes or until the potatoes can be easily pierced with a fork. Run them under cold water for a couple of minutes. When the potatoes have cooled a little, cut them into quarters. Add the potatoes, celery, half the dill and green onions to a mixing bowl. Add the garlic, mustard, celery seed, capers, yogurt, lemon juice, salt-free seasoning and pepper to a small bowl and mix together. Adjust the seasoning and then pour over the potatoes and gently fold to coat them evenly.

Transfer the potato salad to a serving bowl or platter and garnish with the rest of the fresh dill and green onions. Serve warm or chill for 2-3 hours before serving.

What's YOUR favorite summertime veggie side dish? Let us know in the comments below.

 

Elspeth Feldman, also known as "The Speedy Vegan," is a cooking instructor focused on a whole-food, plant-based approach to everyday and special-occasion meals that are prepared without sugar, salt or oil. She describes her mission as creating recipes that are “delicious, nutritious, fresh and fast.” Elspeth’s cooking classes are available on her blog, TheSpeedyVegan.com and her cooking videos are on the Vegan News Daily YouTube channel. Follow her on Instagram @TheSpeedyVegan.