The season for easy grilling get-togethers and breezy weeknight dinners is here. And, no matter what you’re serving up, you’re going to need a few summery sides to round out your meal. Luckily, we’ve got plenty of ideas. Having friends over for burgers and hot dogs? Try coleslaw or a classic cookout salad. Cooking grilled chicken for a family dinner? Serve up a nice pasta salad or caprese alongside. The options are near endless. If you’re having a tough time choosing (because there are so many good options!), we recommend starting with this refreshing salad. It’s loaded with juicy tomatoes and seedless Kirby cucumbers (which have a thin skin that you don’t need to peel) so the finished dish is as eye-catching as it is delicious.

Pan-roasted corn is the star of this zesty pasta salad that’s perfect for picnics, cookouts or anytime you need a side that doubles as a vegetarian main. We took inspiration from the Mexican street-food favorite esquites: roasted corn kernels dressed with mayonnaise and sprinkled with Cotija cheese and lime juice. We added sour cream to make a creamy dressing for our salad and opted for twirly cavatappi pasta to make the whole dish come together perfectly on your fork. The recipe calls for a generous amount of minced jalapeño; leave the seeds in for a refreshing amount of heat, or scrape them out for milder dish with just a hint of spice.

Zucchini is a summer staple and perfect for grilling quickly and deliciously. Smashing zucchini is pretty fun, but the real reason we do it is to create the perfect craggy edges to soak up the marinade and get charred on the grill. A smear of creamy labneh seasoned with lemon and garlic forms the base of this dish and after piling on the tender zucchini, we finish it off with toasted pistachios and fragrant mint for crunch and freshness.

Shiitake mushrooms are the secret ingredient in these vegan baked beans — even meat lovers won’t miss the bacon! The best part is the beans require no soaking, just a slow cook in the oven until tender, sweet and spicy.

Trisha packs a ton of flavors and textures into this one salad. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite.

Corn sticks are a Southern specialty and the inspiration for this version that’s “baked” on the grill. Also known as cornbread sticks, corn sticks are crispy on the outside, buttery and soft on the inside and always served with a big pat of butter. A special cast-iron pan features indentations shaped like small ears of corn and are part of their appeal. The batter sizzles when it hits the preheated pan and immediately begins to form a delicious crust. For this recipe, we grilled corn on the cob and then puréed some to moisten the batter and folded in the rest for texture. Jalapeños and chives boost the flavor, and a jalapeño-honey butter is a flavorful finish for the sticks.

Turns out the best way to make a baked potato might be to not bake it at all. Grilling it yields the same fluffy interior with the bonus of an underlying hint of smoky flavor. Since the potatoes are cooked over direct heat, it’s important to use heavy-duty aluminum foil. (In a pinch, you can use two layers of regular foil.)

These fries get tossed with melted butter and olive oil then baked until golden and crisp with just a sprinkle of parsley to finish. They make a fun swap for classic fries at your next cookout or family dinner.

Grilled shrimp gets tossed with elbow pasta, celery, onion and bell pepper in a creamy relish dressing then chilled before serving so the flavors have time to mingle.

Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.

This easy potato salad is one of Guy's favorites. Give the dish a smoky finish by grilling the potatoes for 10 minutes on each side.

This tender and fluffy cornbread is laced with freshly shredded zucchini, which adds the perfect amount of moisture. There’s also a touch of oniony chives and fresh corn kernels for textural appeal. Serve slices with the homemade honey butter, and you’ll have the perfect summer side dish.

Crisp, blanched green beans add crunch to offset the tenderness of the kidney beans and cannellinis in this bright summer salad.

This classic French dish was meant for your grill. Summer vegetables are charred, chopped and dressed with olive oil, fresh herbs and garlic. Serve it as a side with grilled chicken or pork, or slather it on grilled bread.

When beautiful summer produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

Something very special happens in the oven while this twist on a Southern classic bakes. The result is a rich and custardy center. Serve the cornbread with barbecue — or as dessert with a scoop of vanilla ice cream and a drizzle of honey.

Grilled peaches and bacon team up for an easy, sweet and savory side dish that you’ll be serving all summer long.

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.

Corn, tomatillos, grilled peppers and red onion join forces over a bed of tender orecchiette in Bobby's 15-minute summer pasta salad. Toss it all together with smoky chipotle dressing for Southwestern flair.

Bobby's fan-favorite potato salad has bold, gutsy flavors like chili powder, lime juice and cilantro.

Making ranch dressing at home is so much easier than you think. Ree's buttermilk ranch features fresh herbs and cayenne pepper, and it tastes incredible on anything.

Ree lightens up a flavorful Asian-inspired dish by using zucchini noodles.

Robert keeps it simple with just a handful of ingredients. Shredded cabbage and carrot are dressed in a classic, sweet-and-tangy, mayo-based dressing. Don’t skip the celery seeds in this recipe. They’re small — but add big flavor!

Sneak in some extra veggies at the table with cauliflower rice, a light and simple side dish that’s super easy to make; just pulse cauliflower florets in the food processor and warm in a skillet. Ayesha’s version calls for scallions and almonds, but you can substitute with whatever mix-ins you have on hand.

Yellow squash is easily overlooked (cauliflower gets all the attention), but with the addition of cheese and a buttery cracker topping, you can transform it into a summer casserole perfect for a barbecue or potluck.

Get the biggest platter you can find, because Ree's 5-star salad is absolutely packed with delicious vegetables and noodles. And even with chopping all the vegetables, you can have this eye-pleasing dish dressed in a homemade Asian-inspired sauce and on the table in just 30 minutes. 

Ina coats thin spaghetti in a sweet-pungent dressing made from rice vinegar, soy sauce, honey, ginger and peanut butter. Fresh vegetables add color and crunch — fitting for an outdoor gathering.

This recipe combines two steakhouse favorites -- potatoes and chimichurri sauce -- into a vegetarian main that even meat lovers will love. Here we highlight delicious sweet potatoes, which we cut into planks, toss with sauce and grill in foil packets to infuse them with flavor and make perfectly tender. Serve the potatoes on a platter with more chimichurri alongside for a welcome change of pace.

The 5-star reviews for this recipe say it all! Food Network fans rave that this dish is "simple and delicious," the "best ratatouille ever" and "a burst of summer in your mouth." One even writes that it she's "not a fan of eggplant" but loved it in this dish.

When it's too hot to turn your oven on, this dish satisfies your craving for a fully loaded baked potato. It's got all your favorite fixings — but is cooked on the grill!

Trisha’s Cornbread Panzanella combines crispy pieces of cornbread with ripe, juicy tomatoes —the perfect summer bite.

Everyone at your cookout will want to eat their vegetables — these green bean oven fries from Valerie Bertinelli are golden, crispy and coated in fried onions and breadcrumbs.

Wow your crowd with this loaded potato salad. Ree uses pickled onion, bacon and a tangy barbecue sauce for a side dish fit to complement anything you throw on the grill.

BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.

Here's a simple, easy way to grill zucchini in the summer. Cook it whole, until it is tender all the way through, then slice, dress and serve. You get the wonderful smoky flavor of the grill without having to baby-sit your vegetables.

Add a hearty touch to your usual grilled veggie salad by subbing in couscous and crumbled feta cheese.

Ina turns a favorite dip into a salad — it's like guacamole you can eat with a fork.

We channeled the savory and comforting lemon potatoes on the menu of so many Greek restaurants for this grilled foil pack. It's an easy side dish to serve alongside grilled seafood or poultry. Grilling in foil caramelizes the potatoes and onions and keeps cleanup to a minimum.

Grilled hamburgers and hot dogs share one popular side kick: French fries. Problem is, the cooking methods and vessels used to make those mains and fries are different. To solve that dilemma, this recipe grills thick potato wedge-style “fries” in a rectangular grill basket so that they can be made alongside their protein counterparts.

Make a restaurant-style salad at home; Rachael Ray loads her version with classic ingredients: kalamata olives, tomatoes, peppers and feta cheese.