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Healthy & Delicious Labor Day Recipes

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Labor Day Weekend is right around the corner. Time to get the grill ready for celebrations with friends and family. No party is complete without the BBQ classics but adding some healthy veggie-friendly options to the mix is sure to please just about everyone. Here are a few tasty and easy recipes that will be the talk of the party.

Grilled Eggplant with Tomatoes and Feta

(5 servings)

  • 1 large eggplant, cut into 10 slices (1/2 inch thick)
  • 1/4 teaspoon salt
  • 1 cup cherry tomatoes, cut into quarters
  • 1/3 cup sliced green onion
  • 1/3 cup pitted Kalamata olives, chopped
  • 1 tablespoon finely chopped basil leaves
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup crumbled feta cheese
  • Black pepper, to taste
  • Cooking spray

Place eggplant slices on a large plate and sprinkle with salt to draw out some of the moisture.

Allow eggplant to sit for 30 minutes, then pat dry with paper towels. Combine tomatoes, green onion, olives, basil, and olive oil in a small bowl then set aside. Heat grill pan over medium-high heat and lightly coat with cooking spray. Grill eggplant for 4 minutes (each side). Top eggplant with tomato mixture, sprinkle on the feta, and enjoy!

Two Bean Summer Veggie Chili

(4 servings)

  • 3 stalks green onion, scallion, ramp (chopped)
  • 1 medium yellow onion (diced)
  • 2 medium red peppers (diced)
  • 2 medium zucchinis (diced)
  • 3 medium ear sweet yellow corn (kernels shaved off)
  • 1 can (15 oz) red kidney beans (drained, rinsed)
  • 1 can (15 oz) black beans (drained, rinsed)
  • 1 1/2 tablespoon extra-virgin olive oil (for cooking)
  • 1 can (14oz) diced tomatoes (drained)
  • 4 cup vegetable stock/broth
  • 2 teaspoon cumin
  • 2 teaspoon cilantro (coriander)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon hot sauce (as needed)
  • 1/4 cup sour cream, fat free (for serving)

Heat a 4.73 litre / 5-quart Dutch oven over medium-high heat. Add cooking oil and white parts of green onions to heated oil with some salt. Sauté for 1 minute then add diced onions with a pinch of salt. Add in red peppers and zucchini with another dash of salt. Sauté for 3 minutes then add beans, tomatoes, broth, cumin, coriander, paprika, and salt. Cover and bring to a boil then simmer uncovered for approximately 10-15 minutes until vegetables are tender. Add corn then season to taste with salt, pepper, spices, and hot sauce. Top with sour cream and chopped green onions.

Summer Salad

(4 servings)

  • 1 can (15oz) chickpeas (drained, rinsed)
  • 4 cup arugula
  • 1 medium green bell pepper (sliced)
  • 1 cucumber (diced)
  • 1 medium tomato (diced)
  • 1/4 medium red onion (sliced thinly)
  • 1/2 avocado (for dressing)
  • 2 tablespoon almond milk, unsweetened (for dressing)
  • 1 tablespoon lemon juice (for dressing)
  • 1 tablespoon coconut oil, unrefined (for dressing)
  • 2 cloves garlic (for dressing)
  • 2 tablespoon basil, fresh (for dressing)
  • 1 pinch sea salt, to taste (for dressing)
  • 1 dash black pepper, to taste (for dressing)

Combine chickpeas, bell pepper, cucumber, tomato, and red onion in a large bowl. Combine avocado, almond milk, lemon juice, coconut oil, garlic, basil, salt, and pepper to create the dressing (blend until creamy). Place chickpea mixture over arugula and top with avocado dressing.

Content submitted by Jessica Roy, MS, RD, LDN & Nutrition Counselor