Whether you’re celebrating Canada Day or the Fourth of July, one thing is the same: we all love a backyard barbecue. Regardless if you’re slapping beef or veggie burgers on the grill, here are six side dish recipes that everyone’ll enjoy.

Maple-Glazed Cornbread on the Grillvegan grilled corn 300x199 Six vegan side dish ideas for the long weekend

1 1/2 cups cornmeal
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups nondairy milk
5 tablespoons nondairy margarine, melted
3 tablespoons maple syrup
1 tablespoon cider vinegar
Additional maple syrup and nondairy margarine for serving

Preheat a grill to low heat. Generously oil the insides of a large (12 inch) cast-iron skillet.

Put the cornmeal, flour baking powder, baking soda, and salt in a medium bowl. Mix well. Separately, combine the nondairy milk and margarine, maple syrup, and cinder vinegar. Mix well. Add the wet ingredients to the dry mixture. Stir until just combined. Spread the batter inside the skillet. Grill with the lid closed until the cornbread is firm and a toothpick inserted into the center comes out clean. It will take about 15 to 20 minutes, depending on your grill. Remove from the grill and generously baste with maple syrup and nondairy margarine. Let stand 10 minutes before serving.

Tomato, Cucumber, and Onion Salad

6 Roma tomatoes, halved, seeded, and sliced
1/2 red onion, peeled and thinly sliced
2 seedless cucumbers, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Sea salt to taste
Freshly ground black pepper to taste

Put tomatoes, onion, and cucumbers in a large bowl. Toss with olive oil, vinegar, salt, and pepper. Let stand 20 minutes before serving.

Grilled Balsamic Cherry Tomatoes

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 cloves garlic, minced
2 tablespoons finely chopped fresh basil leaves
30 cherry tomatoes
6 wooden (6-inch) skewers, soaked in water for 45 minutes
Sea salt
Freshly ground black pepper
2 tablespoons finely chopped fresh chives

Whisk together the oil, vinegar, garlic, and basil in a medium bowl. Add the tomatoes, mixing to coat. Let stand 1 hour at room temperature.

Turn the grill to high heat. Skewer 5 tomatoes on each skewer. Season with salt and pepper. Grill until slightly charred on both sides, turning half way, about 6 minutes. Garnish with chives.

Three Potato Salad with Dijon Vinaigrette

2 pounds mixed baby potatoes, including red, yukon, purple, halved
1 tablespoon seas salt, plus more as needed
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced roasted red peppers
2 green onions, thinly sliced

Cook the potatoes in a medium pot. Add the sea salt. Bring to a boil and cook until tender, about 15 minutes. Drain and let cool. Whisk the vinegar and mustard together. Add another pinch of salt, some black pepper, and pour in the olive oil. Whisk until combined. Toss with the potatoes and red peppers. Sprinkle with the scallions.

Grilled Romaine with Creamy Dressing

For the dressing:
1/2 cup raw cashews, soaked for 3 hours, then drained
Juice of 1 lemon
1 teaspoon lemon zest
1 clove garlic
1/2 to 2/3 cup water
1/4 cup extra-virgin olive oil
For the lettuce:
2 tablespoons extra-virgin olive oil
3 heads romaine lettuce, cut in 1/2 lengthwise
Freshly ground black pepper

For the dressing, blend all of the ingredients together in a blender or food processor until smooth and creamy, adjusting water amount if needed.

Set the grill to high heat.

Brush the romaine lettuce with the 2 tablespoons of olive oil. Put each half on the grill cut side down, and quickly sear, about 30 seconds. Serve, cut side up, and drizzle the dressing over top. Garnish with fresh black pepper.

Simple Corn-on-the-Cob

6 corn-on-the-cobs, husks included
3 tablespoons nondairy margarine, such as Earth Balance, melted
Sea salt
Smoked paprika

Set the grill to low heat. Peel back the husks from each of the corns. Remove the silk. Slather with the melted nondairy margarine. Sprinkle with salt and smoked paprika. Fold the husks back over the cobs. Grill until cooked through, turning occasionally, about 15 minutes.