It’s Yom Haatzmaut time which means two things; loving Israel and making a BBQ! This is the ultimate BBQ/Picnic menu – It is everything BUT the BBQ! These are the ultimate side dishes that will turn your BBQ from generic to AMAZING! Follow these easy steps and combine these side dishes with simple grilled steaks and chicken and your world of picnics/BBQ will be changed forever! Click here to make your own PITA CHIPS, SANGRIA and CHALVA COOKIES for dessert!

Your multi-tasking guide
This can all be prepared the day before!

  1. Cook the pasta
  2. Charr the eggplants
  3. Make the rest of the pasta dish
  4. Roast the sweet potatoes
  5. Make the pita chips (optional)
  6. Grill for the salad and prepare the rest
  7. Bake the cookies (optional)
  8. Make the sangria (optional)
  9. Make the dips in this order without cleaning the food processor in between:1. Sundried tomato 2. Olive tapenade 3. Salsa

Smoked eggplant pasta
The eggplant makes this dish, the flavors of smokiness and garlic are what creates the perfect creamy dressing for this pasta.
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Using a fork, prick the eggplants all around and place them straight onto an open flame, 15 minutes per side, until completely blackened. Scrape into a large bowl, allowing a little bit of the black bits to get mixed in.
  2. Prepare a large skillet on high heat. Add 3 tablespoons of olive oil and get hot. Add the tomatoes and chili pepper and cook for 6 minutes, mixing periodically.
  3. Add the garlic and cook for 2 more minutes. Add the spinach and cook for 1 more minute. Once cooled, add pasta, remaining olive oil, salt lemon, silan, mint and basil and another drizzle of olive oil and salt if needed. Mix and serve warm or room temperature.
Notes & Tips:

I used whole wheat pasta but feel free to use regular pasta and any shape that you love most!

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World spiced sweet potato wedges
This recipe is win! It doesn’t ever dry out, lasts for days in the fridge and is a true crowd pleaser!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425℉. Prepare a sheet pan with parchment paper.
  2. Add all ingredients except cilantro and mint and mix well.
  3. Bake for 45 minutes, or until crispy on the outside and soft on the inside.
  4. Add fresh herbs right before serve. Serve hot or room temperature.
Notes & Tips:

If you don’t have these spices, use the ones you have but if you can buy these spices, they are worth investing in!

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Nectarine and white asparagus salad
This is the perfect summer salad! Of course if you can’t find white asparagus you can substitute green ones, or sugar snap peas, or green beans into this recipe!
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. In a salad bowl add the onions, scallions and asparagus and drizzle with ¼ cup of olive oil and 2 tablespoons balsamic vinegar and mix well.
  2. Prepare grill pan on high heat. Add everything from the bowl and grill for 7 minutes, giving it a mix once. Remove from grill and place back in bowl.
  3. 3. Add the lettuce, nectarines and avocados.
  4. In a jar, add the remaining olive oil, vinegar, Tuscany spice blend, silan and mustard. Shake well and pour right before serve.
Notes & Tips:

You can make this salad the day before, just don't add the lettuce or dressing until right before you serve it.

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Sundried tomato dip
This is so easy and lasts weeks in your fridge! If you have leftover dip, be sure to use it on chicken, in soup, on sandwiches or with your eggs!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Add ingredients to food processor and blend.
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Olive tapenade
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Place all ingredients in the food processor and blend until smooth!
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Toasted corn salsa
I love salsa. I love dipping a chip into salsa! I love having leftover salsa to put in my eggs and have a Mexican breakfast!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Add all ingredients to a food processor. Pulse until preferred texture.
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Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Wednesday to ensure you get your answer on time!