Vegetable side dishes are essentials on the BBQ days. They are refreshing, healthy, and balanced out the richness of the ribs, burgers, and sausages. These dishes can feed an all crown and the most import you can make it in advance. Continue reading this article and find the best 4 vegetable sides for a BBQ.
1- Mustard Potato Salad with Green Beans
This vegetable side plate is a French-style potato salad. It got the best flavor from mustard, shallot, vinegar, and capers. Perfect for a side dish for a burger and refined to be served by a grilled fish. It serves up to 6 people.
For the Dressing:
¼ cup cut shallots
½ tablespoon of lemon zest
½ teaspoon minced garlic
¼ cup of olive oil
2 tablespoons of red wine vinegar
For the salad:
2 pounds of waxy potatoes
2 ½ cups blanched string beans, cut into small pieces
1 ½ teaspoon of salt
¼ cup of capers
1 small of shallots, thinly sliced
To Garnish:
¼ cup of chopped chives
Preparation:
1º Add the potatoes to a large pot of water. Put a little bit of salt and boil it over high heat. Cook it until it is tender but still firm. Take out the water and let it cool down.
2º In a blender, put all the dressing ingredients and blend them.
3º In a large bowl put the warm potatoes with the dressing and toss it well until the potatoes are covered. Then add the rest of the salad ingredients and garnish with the chives.
2- Chickpea Salad with Roasted Red Peppers
This chickpea salad is the best cold bean salad that you will ever eat. Red onion, sumac, and red wine vinegar are the best trio. It serves up to 6 to 8 people.
Ingredients:
6 cups of can chickpeas, drained and well rinsed
2 cups of roasted red peppers
1 ½ cup of chopped red onion
2 teaspoons of salt
½ cup parsley leaves
½ cup mint
1 tablespoon of sumac
Juice from 1 lemon
Preparation:
1º In a large bowl, combine all the ingredients. Taste it and add the seasoning as you like.
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3- Sesame Slaw
This vegetable side dish is a show of flavors. The toasted sesame oil and rice vinegar make the salad sweet and tangy. It serves up to 6 people.
Ingredients:
2 ½ cups of shredded green cabbage
2 ½ cups of shredded red cabbage
2 cups of grated carrot
1 cup of chopped cilantro
1 bunch of scallions, thinly cut
½ cup rice vinegar
2 teaspoons of sesame oil
½ teaspoon of salt
¼ teaspoon of Aleppo pepper flakes
Preparation:
1º Mix all the ingredients together in a large bowl, then garnish with extra sesame seeds, if you like.
4- Grilled Corn Salad
This salad is perfect for taking advantage of the summer corn. It’s a great balance between sweetness and the smoky poblano, spicy jalapeño peppers, and tangy lime juice. It serves up to 6 people.
For the salad:
2 poblano peppers
4 ears of corn
½ of red onion sliced small
2 sliced avocados
1 cup of roughly chopped cilantro
For the dressing:
½ jalapeño with the seeds and ribs removed
1 clove of grated garlic
¼ teaspoon of cumin
¼ scant cup of lime juice
¼ cup of olive oil
½ teaspoon of salt
Preparation:
1º Roast the poblanos: put each one directly into the gas flame until it starts blackening. Once it looks charred, place it on a bowl and cover it with a tea towel. Let it be for 5 minutes, and then remove the charred skin to reveal the tender roasted pepper. Then removed the seeds and ribs and cut them.
2º Now, like the poblanos, place the corn right over the gas flame. Remove from the heat and cut the kernels from the cob.
3º Mix the ingredients in a large bowl, then add the rest of the ingredients, toss it well, and serve it.
Source: Goop
