Alright, BBQ season is officially here, and I’m all about it! But let’s be real, sometimes the veggie options at a BBQ are… lacking. So, I took it upon myself to whip up some killer vegan side dishes that’ll have everyone reaching for seconds. Here’s how it went down:
Grilled Corn Salad with Avocado Dressing
First up, I wanted something fresh and vibrant. I started with the corn – grabbed about four ears, shucked ’em, and threw ’em straight on the grill. I kept turning them until they had those nice char marks, you know, the ones that scream “summer”? Once they were cool enough to handle, I cut the kernels off the cob.
Next, I diced up a red bell pepper, a red onion (because color!), and a jalapeño for a little kick. Threw all that in a bowl with the corn. Now for the magic: the avocado dressing. I mashed up two ripe avocados with some lime juice, a clove of garlic (minced, of course), a handful of cilantro, a splash of olive oil, and salt and pepper to taste. Whisked it all together until it was nice and creamy, then poured it over the corn mixture. Tossed it gently, and boom – flavor explosion!
Smoky Grilled Eggplant with Tahini Sauce
Eggplant can be a bit blah, but grilling it? Changes everything. I sliced a large eggplant into half-inch thick rounds, brushed them with olive oil, and seasoned them with salt, pepper, and a pinch of smoked paprika. That smoked paprika is key – it really amps up the smoky flavor.
I tossed the eggplant slices on the grill and cooked them until they were tender and had those beautiful grill marks. While the eggplant was grilling, I whipped up a quick tahini sauce. I mixed tahini, lemon juice, garlic, and water until it was the right consistency – not too thick, not too runny. Drizzled the tahini sauce over the grilled eggplant, garnished with some chopped parsley, and it was ready to go. Seriously good.
Watermelon and Mint Skewers with Balsamic Glaze
This one’s all about keeping it simple and refreshing. I cubed a seedless watermelon and threaded the cubes onto skewers with fresh mint leaves. You could use other herbs too, like basil, but I was feeling the mint vibe.
The balsamic glaze is what takes these skewers to the next level. I just bought a pre-made balsamic glaze from the store to save time, and drizzled it over the skewers right before serving. The sweet watermelon, the cool mint, and the tangy balsamic are a match made in heaven. These were a huge hit!
These three side dishes were seriously easy to make, and they added so much flavor and variety to the BBQ spread. Plus, everyone – even the meat-eaters – loved them. So, if you’re looking for some vegan options to bring to your next BBQ, give these a try! You won’t be disappointed.
