Last Minute Cookout Sides

Sharing is caring!

grilled veggie platter with red pepper feta dip

With Father’s Day right around the corner you might want to add a couple more side dishes to your menu if you’ll be having a cookout. Here’s a few inexpensive and simple to make ideas that are always a hit and look quite impressive.

grilled veggies

Nothing is more inviting than a big platter of grilled vegetables, it’s colorful, healthy and there’s something for everyone and they go with everything! I toss or brush my veggies with olive oil, salt and pepper then stick them on the grill, this all can be done the day before.

After they cool down I like to store my veggies in a large container in layers between sheets of foil, just get them to room temperature before serving.

roasted red pepper and feta dip

I like to serve them with a dip of some sort, one of my favorites is this Feta and Red Pepper Dip. It’s adapted from an old Cooks Illustrated recipe. So simple to make, everything goes into a food processor, the flavors are fantastic and go wonderful with the grilled veggies. (recipe below)

grilled veggies with red pepper feta dip

I grilled up some asparagus, broccolini, red pepper, cauliflower, eggplant, zucchini, yellow squash, and slices of red potatoes.

grilled veggies with red pepper feta diproasted garlic tomatoes

Another popular side are these Roasted Plum Tomatoes with Whole Garlic Cloves. 

I like using the plum tomatoes because you only need a couple on your plate, and they too go with everything. The thing that takes them over the top is the addition of whole roasted garlic cloves, they’re soft, sweet and when mingled with the oil and tomato juice, my oh my!

I roast the peeled garlic cloves ahead of time in a foil packet, just drizzle with olive oil, add salt and pepper and some herbs if you like. Fold up the packet, roast at 375 for around 45 minutes or until soft.

For the tomatoes, use 6 or 7 plums, cut in half lengthwise and placed in a shallow baking dish with 1/2 cup of olive oil, fresh thyme, rosemary, dried oregano, salt and pepper. Distribute the pre-roasted garlic all around and roast at 400 degrees until tomatoes start to burst and the juices begin to mingle with the oil. You could then finish it off by placing the pan under the broiler for a few seconds for a deeper color, but don’t walk away, keep watching. Garnish with fresh snipped basil.


grilled potato and asparagus napoleon

Here’s an oldie but goodie in my archives. Grilled Potato and Asparagus Napoleon, it’s layered with tangy goat cheese and grilled red pepper and garnished with balsamic glaze and olives, so easy to make and it tastes out of this world good!

grilled veggie salad

And last but not least, cut up those grilled veggies and toss them into a nice big Grilled Vegetable Salad,  you can’t go wrong with that!

Happy Grilling

5.0 from 1 reviews
Last Minute Cookout Sides
Feta and Red pepper Dip. Use this dip to enhance grilled veggies of all kind! Recipe adapted from Cooks Illustrated.
Serves: 2 cups
  • 8 oz. Feta cheese
  • 1 6 oz. jar of roasted red peppers, drained and patted dry
  • juice of ½ lemon
  • pinch of red pepper flakes
  • ¼ cup of olive oil
  1. Blend everything into a food processor until mostly smooth.
  2. Pour into a bowl, drizzle with oilve oil and garnish with basil.



Print Friendly, PDF & Email

Sharing is caring!

Italian Sauces My Way E-Book


  1. Love the colors and ease of prep. Always great to just throw items on the grill, with a little oil and seasonings, and dinner is served! That dip recipe looks like a keeper.

  2. Denise Lamb says

    Wish I had seen this post before Father’s Day.
    Will make a note to do this from the 4th of July.

    Your food always looks so delicious. Your recipes
    have always gotten lots of compliments when I
    use them.

    Thanks so much for sharing your talents with us all.


  3. We are hoping for nice weather to have a barbecue this weekend and I’ll definitely be grilling some vegetables as sides. I like to brush mine with a little balsamic vinegar and dried oregano flakes as they cook. A few drops of balsamic can also be added after they are cooked. It gives them a pleasant tang!

    Happy Father’s Day!

  4. The platter looks gorgeous!! How could anyone resist diving in and snarfing up the whole plate. I really like your dip — I’ve never made it and it looks so pretty with your grilled veggies. Thank you for sharing some more delicious veggie recipes. Hope you have a fantastic weekend.

  5. How I love grilled veggies! I’ve tried to blog on this Fariello household staple in the past but I’ve never managed to make them to look pretty—but you certainly have. Kudos on the recipe and the photos, Marie!

  6. It’s all so beautiful – yum!

  7. I love the idea of that red pepper and feta dip, Marie. You sure have been cooking a lot of veggies. As usual, your photos have me salivating. Happy Father’s Day to Tony.

Please leave a comment


Rate this recipe: