21 Summer Side Recipes for Salads, Casseroles, and Vegetable Plates

Summer meals often need one more side before the plates feel ready. You might go for a crisp salad, a baked casserole, or a vegetable dish that matches what you already planned. Pick one that suits the day, then serve it with dinner, lunch, or whatever is coming off the grill.

Roasted Broccoli

Garlic and high oven heat give Roasted Broccoli four servings in 28 minutes. Broccoli florets are tossed with olive oil, garlic, salt, and pepper before roasting at 425°F, with Parmesan available for the finish. Spreading the pieces in one layer and flipping halfway helps the edges brown while the stems remain tender-crisp. Serve it beside grilled chicken, salmon, steak, pasta, or rice bowls when the plate needs a straightforward vegetable side.
Get the Recipe: Roasted Broccoli

Potatoes Au Gratin

Thin russet slices make Potatoes Au Gratin eight servings with a 1 hour 35 minute total time. Heavy cream, Gruyère, caramelized onion, butter, olive oil, salt, and pepper form the layered casserole. The uncovered dish bakes at 350°F for about 1 hour 15 minutes until the potatoes are tender and the cheese turns golden. Assemble it ahead for cookouts or dinners, then serve it with grilled vegetables, roasts, or another substantial main.
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Greek Salad

Crisp produce brings Greek Salad together in 15 minutes with six servings. Cucumber, grape tomatoes, green bell pepper, red onion, green olives, and feta are tossed with a red wine vinegar, lemon, garlic, oregano, and olive oil dressing. The vegetables need no cooking, and the dressing can be mixed separately before the bowl is assembled. Keep it chilled for cookouts or serve it beside kebabs, grilled fish, chicken, sandwiches, or potatoes.
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Sweet Potato Fries

Cornstarch helps Sweet Potato Fries become four crisp-edged servings with 40 minutes of prep and cooking. Sweet potato sticks need only oil, salt, black pepper, and the light starch coating before baking. The directions also include a 30-minute ice-water soak that is not reflected in the stated total time, so plan for that extra step. Serve the fries with burgers, grilled chicken, sandwiches, or dipping sauces at a summer meal.
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Panda Express Super Greens

Three vegetables fill Panda Express Super Greens, a four-serving copycat side ready in 20 minutes. Broccoli, green cabbage, and kale cook with garlic, soy sauce, vegetable broth, sesame oil, and olive oil. The broccoli and cabbage stir-fry first before the kale and liquid finish the pan, keeping the greens tender without a long cook. Pair it with rice, noodles, grilled meat, tofu, or another takeout-style main for an easy vegetable plate.
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Garlic Parmesan Smashed Potatoes

Boiled baby potatoes turn Garlic Parmesan Smashed Potatoes into six servings in one hour. Olive oil, butter, garlic powder, black pepper, Parmesan, and optional parsley coat the flattened red or yellow potatoes. After boiling until tender, the potatoes are smashed, baked until browned, flipped, brushed with garlic butter, and baked again with cheese. Serve them warm beside steak, chicken, burgers, fish, or a salad, and reheat leftovers in the oven.
Get the Recipe: Garlic Parmesan Smashed Potatoes

Sheet Pan Roasted Root Vegetables

Carrots, parsnips, beets, onion, and sweet potato give Sheet Pan Roasted Root Vegetables six servings in 50 minutes. Olive oil, salt, pepper, balsamic vinegar, and fresh herbs complete the colorful mixture. Two baking sheets give the pieces enough space to roast for 30 to 40 minutes instead of steaming. Prep the vegetables ahead, then serve the finished trays with grilled mains, grain bowls, sandwiches, or a larger summer side spread.
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Twice Baked Potato Casserole

Loaded mashed potatoes make Twice Baked Potato Casserole six servings with a 1 hour 40 minute total time. Russet potatoes, sour cream, milk, butter, garlic powder, onion powder, cheddar, bacon, and green onions fill the baking dish. The potatoes bake whole first, then the mashed mixture returns to the oven under cheese and bacon for 20 to 25 minutes. Bring it to a potluck or serve it with grilled meat, chicken, vegetables, or salad.
Get the Recipe: Twice Baked Potato Casserole

Sautéed Kale

Covered skillet cooking makes Sautéed Kale four servings in 20 minutes. Chopped kale cooks with olive oil, sliced garlic, vegetable stock, optional red pepper flakes, balsamic vinegar, salt, and pepper. Five minutes of covered steaming softens the leaves before the pan is uncovered so the remaining liquid can evaporate. Serve it warm with potatoes, beans, grilled vegetables, chicken, fish, or steak when the summer plate needs a quick green side.
Get the Recipe: Sautéed Kale

Roasted Fingerling Potatoes

Cut-side roasting gives Roasted Fingerling Potatoes four servings in 45 minutes. Fingerling potatoes are coated with olive oil, Italian seasoning, garlic, kosher salt, black pepper, and optional Parmesan before going onto a sheet pan. Keeping the potatoes separated and flipping them halfway helps them brown during the 25-to-35-minute bake. Put them beside grilled chicken, burgers, salmon, steak, or vegetable plates for a familiar side with crisp edges.
Get the Recipe: Roasted Fingerling Potatoes

Green Bean and Bacon Casserole

Fresh beans anchor Green Bean and Bacon Casserole, a four-serving side ready in 40 minutes. Mushrooms, onion, garlic, cream of mushroom soup, Parmesan, bacon, and crispy onion strings fill the creamy baking dish. The beans simmer in broth until crisp-tender before everything bakes for 20 minutes, with the crunchy toppings added afterward. Prepare the base ahead for dinner or a potluck, then add fresh bacon and onions after reheating.
Get the Recipe: Green Bean and Bacon Casserole

Colcannon

Spinach and green onions run through Colcannon, a six-serving potato side ready in 40 minutes. Russet potatoes, butter, heavy cream, salt, and pepper create the smooth mash around the wilted greens. The potatoes boil while the spinach cooks separately, then both mixtures are folded together and finished with more butter. Serve it with grilled sausages, chicken, roast meat, vegetables, or another summer plate that needs a substantial potato dish.
Get the Recipe: Colcannon

Chickpea Salad

Canned beans make Chickpea Salad six servings with 15 minutes of preparation. Cucumber, red bell pepper, red onion, mint, cilantro, dried apricots, toasted almonds, lemon, olive oil, cumin, coriander, cinnamon, and paprika fill the bowl. The instructions add a 15-minute room-temperature rest after mixing, allowing the dressing and spices to settle around the ingredients. Serve it with grilled food, pita, sandwiches, or other chilled sides at a summer lunch.
Get the Recipe: Chickpea Salad

Scalloped Potatoes and Ham

Leftover meat turns Scalloped Potatoes and Ham into eight servings with a 2 hour 10 minute total time. Thin potatoes, cubed ham, onion, garlic, cheddar, Gruyère, milk, heavy cream, butter, and flour form the layered casserole. The dish bakes covered and uncovered until the potatoes are tender and the cheese sauce sets around the layers. Use it as a substantial side or a main dish beside salad, green beans, or roasted vegetables.
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Crunchy Korean Cucumber Salad That’s Addictive

Gochugaru gives Crunchy Korean Cucumber Salad That’s Addictive four servings with a 35-minute total time. Thin cucumbers are salted and rested before scallion, sugar, garlic, rice vinegar, sesame seeds, and sesame oil are added. Draining the released liquid keeps the finished slices crisp while the red pepper flakes provide the heat. Serve the bowl cold beside grilled meat, rice, noodles, tofu, dumplings, or another summer side plate.
Get the Recipe: Crunchy Korean Cucumber Salad That’s Addictive

Patatas Bravas

Double-fried potato pieces make Patatas Bravas six servings in 40 minutes. Onion, garlic, vegetable broth, flour, sweet paprika, hot paprika, olive oil, and salt create the smooth brava sauce. The potatoes cook at medium heat until tender, then finish over higher heat for browned edges before the sauce is added. Keep the potatoes and sauce separate for transport, then serve them with grilled vegetables, salads, skewers, or a tapas-style summer spread.
Get the Recipe: Patatas Bravas

Caramelized Brussels Sprouts with Balsamic Glaze

Reduced balsamic coats Caramelized Brussels Sprouts with Balsamic Glaze, a four-serving side with a one-hour total time. Frozen Brussels sprouts roast with olive oil and salt, while balsamic vinegar and brown sugar simmer until syrupy and pine nuts toast separately. Flipping the sprouts halfway encourages browned edges before the warm glaze and nuts are added. Keep the glaze separate during transport, then serve the dish with grilled chicken, steak, pork, or potatoes.
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Honey Chipotle Steak and Potatoes

Sweet heat carries Honey Chipotle Steak and Potatoes through six servings in 35 minutes. Steak bites and baby potatoes cook with paprika, dried onion, garlic powder, pepper, butter, honey, garlic, and chipotle adobo liquid. The potatoes brown first, followed by the steak, before both return to the skillet with the bubbling sauce. This substantial skillet dish can fill out a vegetable-heavy spread or stand beside salads when a heartier summer plate is needed.
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Asian Cucumber Salad Jar

Chilled dressing gives Asian Cucumber Salad Jar two servings with a 2 hour 10 minute total time. Cucumbers and red onion sit in rice vinegar, soy sauce, sesame oil, brown sugar, garlic, and red pepper flakes, then receive sesame seeds and green onion. Salting and drying the cucumber first removes excess moisture before the vegetables go into the jar. Prepare it early for grilled dinners, rice bowls, sandwiches, or a cold summer side.
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Creamed Spinach

One skillet brings Creamed Spinach to six servings in only 13 minutes. Fresh spinach wilts with butter and garlic before heavy cream, Parmesan, salt, and black pepper thicken around the leaves. The sauce needs only two to three minutes of simmering after the spinach softens. Serve it warm beside steak, chicken, fish, potatoes, or roasted vegetables when the menu needs a creamy green dish without a casserole-length bake.
Get the Recipe: Creamed Spinach

Broccoli Salad

Raw florets give Broccoli Salad six servings with 15 minutes of preparation. Red onion, dried cranberries, sunflower seeds, bacon, mayonnaise, apple cider vinegar, sugar, salt, and pepper create the chilled mixture. The instructions call for at least one hour in the refrigerator after mixing, which extends the schedule beyond the stated total. Make it before the cookout, then serve it cold with burgers, chicken, ribs, sandwiches, or other vegetable sides.
Get the Recipe: Broccoli Salad