69 side dish recipes for a successful barbecue

Sunny days are coming back, so are sunny vegetables, and some gardens are finally smelling of barbecued meat. It’s official, barbecue season is upon us. To kick off the summer season, meat eaters will enjoy whipping up a feast combining skewers, sausages, ribs, prime ribs and other meat dishes. Many meats to be enriched with worthy accompaniments. Sweet potato fries, polenta, or even an unbeatable Caesar salad… Here are 69 recipes for a successful barbecue.

Potatoes in all their forms

A true everyday ally, potatoes lend themselves perfectly to the barbecue game. Immediately wrap it in aluminum foil before placing it on the fire to cook gently. Once ready, when it’s melted and fragrant with that much-loved smoky flavor, it’s topped with a refreshing blanc and onion sauce. Some will prefer “röstis”, these little pancakes that French-speaking and German-speaking Switzerland compete for. Crunchy and tender recipe, tempting for both adults and children.

The most skilled in the kitchen will think outside the box with making souffle potatoes, these appetizers are garnished with cheese and fresh thyme. For even more originality, we try to make soft potato bread, a recipe signed by journalist Marie-Laure Frechette. Not forgetting the sweet potato, with its sparkling color and sweet flavor that comes with fries, flan or honey-coated bites.

Sunny vegetables and mixed salads

Zucchini and pepper, eggplant and artichoke… the eagerly awaited, sunny vegetable is making a roaring comeback with a thousand and one colorful recipes. For an easy barbecue, some will simply garnish them with curry before grilling over the fire. Result? Soft, fragrant, slightly sweet vegetable.

A staple of Southern tables, the vegetable tian, an alternative to the traditional ratatouille, is an ideal accompaniment to a piece of meat. A recipe that can be made into a crumble in just a few simple steps. Not forgetting the shakchuka, this Middle Eastern recipe is made with peppers, tomatoes, garlic and oregano. After all, salads are timeless at barbecues, whether you lean toward a traditional Caesar or a chef’s recipe like Cyril Lignac’s Crispy Shrimp and Avocado Salad. All that remains is to sit on the coals.