Meat-Free Labor Day Grilling


One of the many pleasures that summer provides is the opportunity to grill. Though that often connotes hamburgers, hotdogs, and sausages, fruits and vegetables also benefit with a little high-heat applied, with their sugars caramelizing and flavors getting more complex. Whether you want an option for vegetarians, or simply want a break from meat, we recommend these recipes below for your Labor Day or Why-Not-Grill Day party. 


Meat-Free Labor Day Grilling Grilled Peach Salad

GRILLED PEACH SALAD

INGREDIENTS:

  • 1 head butter lettuce
  • 2 bunch green onions
  • 2 juiced limes
  • 6 firm peaches
  • olive oil
  • salt and pepper

DIRECTIONS:

Clean, cut, wash, and dry lettuce. Place in a bowl and set aside. Cut peaches in half and remove pits, brush flat side with olive oil and season with salt and pepper; set aside. Clean and trim off roots of the green onions, brush lightly with olive oil, and season with salt and pepper.

Pre-heat grill. Grill the peaches flat side down. Once grill marks are visible, flip over and grill until juices puddle on the surface of the cut side and peaches soften, then set aside.

Lay green onions perpendicular to the grill openings. Flip once grill marks are visible, and remove from grill once both sides are scorched with grill marks and onions are softened. Wait a few minutes until onions cool, then coarsely chop.

Sprinkle chopped green onions over the lettuce, then place peach halves next. Dress the salad with the lime juice and season with salt and pepper.

Serves four


GRILLED AVOCADO CROSTINI  

INGREDIENTS:

  • 1 baguette sliced into 3/4" slices
  • 3 firm avocados sliced into 1/2" slices
  • 3 tomatoes, halved
  • 2 jalapeños
  • 1 cup grated parmesan cheese
  • olive oil
  • salt and pepper

DIRECTIONS:

Pre-heat grill. Brush cut side of tomatoes, jalapeños, and avocado slices with olive oil and season with salt and pepper. Grill tomatoes cut side down, and flip when scorch lines appear. Continue to grill until tomatoes soften, then set aside. Grill avocados until scorched lines are visible. Grill jalapeños until scorched and softened. 

Brush baguette slices with olive oil, and grill until toasted and scorched grill lines appear. Mash grilled tomatoes, spread on toasted baguette slices, sprinkle parmesan over tomatoes, then layer grilled avocado. 

Once jalapeños are cooled cut them into 1/8" rings, place atop avocado slices. Sprinkle with cheese and season with salt and pepper. 

Makes approximately 15 crostini

Meat-Free Labor Day Grilling Grilled Avocado Crostini

Meat-Free Labor Day Grilling Grilled long peppers, mushrooms, & Halloumi Cheese Skewers

GRILLED LONG PEPPERS, MUSHROOMS, & HALLOUMI CHEESE Skewers

INGREDiENTS:

  • 12 long hot peppers
  • 1 block of Halloumi chees
  • 1 bundle of mushrooms
  • olive oil
  • salt and pepper
  • bamboo skewers

DIRECTIONS:

Pre-heat grill. Brush peppers and mushrooms with olive oil. Season vegetables and cheese with salt and pepper. Delicately skewer mushrooms.

Place mushroom skewers, peppers, and cheese on the grill. Flip once peppers and mushrooms have grill line. Remove when softened. Grill cheese until brown scorched line appear, flip, and continue grilling until cheese becomes soft but not runny. 
 
Let cheese cool then slice into 1" cubes. Remove mushrooms from skewer (do not discard skewers.) Arrange cheese cubes, mushrooms, and peppers in alternating pattern; re-skewer arrangement (see image to the left). Season with salt and pepper and serve.    

Severs four