13 Flavor Filled Side Dishes

Say hello to grilling season with these 13 flavor filled side dishes! From artichokes to strawberries, this list will help you add flavor, color, and variety to your next potluck party or backyard BBQ.

***All recipes and pictures in this post were provided courtesy of the recipe creator. Please see the included links for the full recipes. The Amazon link below is an affiliate link. By using the link I may obtain a small commission, but the price you pay does not change. Thank you for supporting the businesses that support Renee Nicole’s Kitchen.***

As the days get warmer and our social calendars begin to fill, we are all stuck with the same question: What dish should I make for the party? Trying to create side dishes that will complement almost anything while still being delicious in their own right isn’t always easy, but I’m here to help!

I have gathered together 13 of my favorite side dishes from 13 of my favorite bloggers. My first priority in sharing this list is to provide you with a lot of variety without having to search through pages of suggestions.

I have included a little bit of everything with the common thread of being tasty and beautiful. Some of these can function as appetizers, some work better as side dishes, and some can multitask as both. I’ve included veggies, grains, and fruits, and hope you find something here that your friends and family will enjoy!

Loaded Corn on the Cob courtesy of

Felesha at Say Grace Blog

Calling all corn on the cob lovers! Felesha may be your new best friend. She takes corn on the cob then covers it in a combination of cream cheese, bacon, jalapenos, spring onions, and parmesan cheese. An indulgently savory dish that anyone is welcome to bring to my next pool party!

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Artichokes alla Romana courtesy of

Rosemary at An Italian in My Kitchen

Roman style artichokes prepared with mint, garlic, and oregano. Try this recipe early in the spring season to get the youngest, most tender artichokes available.

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 Spicy Ethiopian Red Lentils courtesy of

Kathleen at Hapa Nom Nom

The star of this dish is the Ethiopian spice blend berbere. Within the post, you’ll find a crash course on the different kinds of lentils available and a link to make your own berbere spice blend at home. Alternatively, you can purchase online from Whole Spice via Amazon, or you may be able to find it in your local grocery store.

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Dilly Smashed Baby Potatoes courtesy of

Melanie at A Virtual Vegan

These potatoes are lightly seasoned with dill then baked, smashed, and baked again to create a crispy texture on the outside with soft potato goodness on the inside. She pairs them up with a vegan creamy horseradish sauce that can be used for dipping or drizzling on top.

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Edamame and Quinoa Salad courtesy of

Lisa at Garlic and Zest

A delightfully refreshing salad with quinoa, edamame, radish, spring onions, parsley, and mint that won’t wilt in the heat. It can be made a day early and served while cold or at room temperature. If you happen to have leftovers, it makes a great lunch for the work week ahead as well.

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Vegan Cabbage Steaks with Tahini Sauce courtesy of

Vicky at Avocado Pesto

These cabbage steaks can be served as a side or an appetizer, depending on how you plate them. They are oven roasted to get a crispy caramelized crunch and topped with an inventive tahini mustard sauce. Your vegan friends won’t be the only one thanking you if you show up with this dish.

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Strawberry Baked Brie courtesy of

Trevor at Show Me the Yummy

This brie breaks out of it’s standard pastry crust and welcomes in spring. Strawberries, pecans, and basil are marinated in a balsamic honey glaze, then layered on top of warm brie. Pair it with crackers or bread and you have a delicious appetizer that may be difficult to share.

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Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing courtesy of

Ashley at Fit Mitten Kitchen

Brussels sprouts season is on the way out, but you should be able to still find some fresh stalks over then next few weeks. If you do, this is one of the best spring friendly ways to serve them. The brussels won’t wilt if made in advance and the dish tastes great warm or cold.

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Mediterranean Confetti Quinoa Salad courtesy of

Shelley at Two Healthy Kitchens

The vibrancy in the color of this salad makes me want to rush out and buy the ingredients! This salad has a lot going on, but can be made a day or two in advance and served up cold. It makes a total of 9 cups, so it’s great for feeding a small crowd.

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Lemon Garlic Asparagus courtesy of

Sarah Jane at Everyday Sarah Jane

A delightfully simple and refreshing take on asparagus with pine nuts and lemon. This asparagus cooks up quickly – in under 10 minutes – for nutritious side dish that won’t weigh you down.

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Mediterranean Couscous Salad in Endive Leaves courtesy of

Ilona at Ilona’s Passion

I’m a sucker for a good couscous salad. This one adds fresh vegetables and herbs, then serves it up stuffed inside endive leaves. It’s such a cute way to present couscous salad as a finger food and would be welcome at any of my warm weather parties.

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Panko Parmesan Broccoli courtesy of

Tracy at Baking Mischief

This broccoli bakes up in as little as 10 minutes, giving you a cheesy broccoli side dish with a slight crunch that isn’t laden in mayonnaise. Tracy says it’s great for a quick weeknight dinner, but I think it would work quite well for that last minute party invite when you don’t have hours to prepare.

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Screaming Skillet Green Beans courtesy of

Renee Nicole’s Kitchen

Screaming skillet green beans get their name from the screaming hot skillet used to cook them. Laced with garlic and the fruity citrus notes of white wine, they make a great summer side dish. Bonus: they can be cooked in a cast iron skillet on the grill in less than 8 minutes.