Slideshow: 18 Side Dishes For Labor Day Weekend

Balsamic Vegetable Skewers
Balsamic Vegetable Skewers

Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.

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Photograph: Joshua Bousel

Halloumi and Vegetable Skewers
Halloumi and Vegetable Skewers

Squeaky halloumi cheese becomes slightly melty with a crisp golden crust when thrown on the grill next to Greek-style marinated vegetables.

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Photograph: Joshua Bousel

Grilled Corn with Garlic and Ginger Soy-Butter
Grilled Corn with Garlic and Ginger Soy-Butter

We add a little bite to a common Japanese street snack of grilled corn with soy-butter by adding snappy garlic and ginger.

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Photograph: J. Kenji Lopez-Alt

Grilled Pimientos de Padrón
Grilled Pimientos de Padrón

Slightly fruity, fresh, and salty, grill-charred pimiento peppers make a perfect accompaniment to almost anything. Bonus: they’re pretty mild, but every once in awhile there’s a hot pepper in the batch, so you get to play Russian Roulette with your food.

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Photograph: Joshua Bousel

Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber
Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber

A quick and fresh appetizer or side dish, these grilled eggplant rolls get some Greek love thanks to an herbed-packed blend of yogurt and feta. Diced fresh tomatoes and cucumbers add a little contrasting crunch to the creamy filling.

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Photograph: Joshua Bousel

Simple Grilled Kefalotyri Cheese
Simple Grilled Kefalotyri Cheese

Greek kefalotyri cheese browns and maintains its shape on the grill, and it's so flavorful it needs little more than lemon juice and black pepper to make it great.

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Photograph: Joshua Bousel

Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba
Grilled Trevisano or Radicchio With Gorgonzola, Olive Oil, and Saba

Radicchio or trevisano, both hearty bitter lettuces, become remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.

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Photograph: J. Kenji Lopez-Alt

Barbecue Sweet Potato Chips
Barbecue Sweet Potato Chips

You could crack open a bag of BBQ Lay’s for your guests to grab by the handful, but I promise more handfuls will be grabbed if you make these instead. Slice them thin to decrease fry time and increase crispness.

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Photograph: Marvin Gapultos

Corn, Avocado, and Radish Tartine
Corn, Avocado, and Radish Tartine

If your grill’s already on, grill the bread for this simple summer tartine instead of broiling it (and the corn too, for that matter!).

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Photograph: J. Kenji Lopez-Alt

Potato-Chorizo Sopes With Avocado Crema
Potato-Chorizo Sopes With Avocado Crema

Sopes, thin, shallow shells of corn dough fried until crisp on the outside and tender within, are filled with chorizo and potatoes and drizzled with smooth avocado crema. Think potato skins, but even crispier and more delicious.

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Photograph: Lauren Rothman

The Best Barbecue Beans
The Best Barbecue Beans

These beans are the real deal: dried beans soaked in salt water and gently cooked in homemade barbecue sauce (bacon included) for hours on end produce the creamiest, most complexly flavored barbecue beans you’ll ever have.

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Photograph: Joshua Bousel

Quick Barbecue Beans
Quick Barbecue Beans

…That being said, if you don’t have the time for a day-long bean recipe, using canned beans with a sauce built from scratch delivers a lot of flavor without a lot of time. Use a variety of beans for a pleasing mix of textures.

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Photograph: Joshua Bousel

Great Deviled Eggs
Great Deviled Eggs

Inspired by the deviled eggs served at the Spotted Pig in New York, these eggs are punchy and light, just like a bar snack should be.

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Photograph: J. Kenji Lopez-Alt

Deviled Eggs With Shrimp, Jalapeño, and Radish
Deviled Eggs With Shrimp, Jalapeño, and Radish

Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish go perfectly with lemon-spiked deviled eggs.

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Photograph: J. Kenji Lopez-Alt