Bread and potatoes no longer grilled food's obvious companions

The quintessential image of American grilling from the mid-20th century often featured large steaks, ribs, and hot dogs, invariably served with potatoes and white bread. This meat-centric ideal still holds sway for many.

“

The meat-centric ideal still holds sway for many.

However, the landscape of barbecue is changing. Meat no longer dominates the plate to the same extent, and potatoes and white bread are no longer the automatic choices. Instead, innovative and exciting side dishes are taking center stage. Several factors contribute to this shift: the rising cost of meat, dietary guidelines advocating for reduced meat consumption, and discussions around meat taxes aimed at mitigating environmental and climate impacts.

“

However, the landscape of barbecue is changing.

The culinary consequences of this shift are intriguing. Rebalancing the plate to include more plant-based options is rewarding. The plant kingdom offers a far richer and more exciting variety of flavors than animal proteins. For those looking to explore new side dishes for grilled fare, inspiration can be found globally. Turkish piyaz, a white bean salad with tahini dressing, Chilean pebre, a vibrant tomato salsa, and Spanish escalivada, a mix of grilled vegetables, are highlighted as excellent examples.

“

The plant kingdom offers a far richer and more exciting variety of flavors than animal proteins.

Locally, the approach can be equally creative. Some families opt to skip carbohydrates entirely, preparing substantial salads with feta or goat cheese, classic Caesar salads (without chicken, as in the original), or grilled corn on the cob with lime butter. Other family favorites include oven-baked sweet potatoes, a crisp coleslaw with two dressings, and a zesty bean and lentil salad. The author wishes readers a pleasant summer and a greener, more varied grilling experience.

“

Let me wish you a nice summer and a greener and more varied grilling.