Don’t let meat take all of the spotlight at your Labor Day barbecue. The amazing flavors of vegetables and fruit will sing after some grilling treatment. Try grilled artichokes, their flavor intensified by herbs and balsamic vinegar, then prepare a sweet treat with grilled figs.
Grilled Figs with Thyme and Honey
This is the perfect note to end late-season barbecue on. Figs are grilled until soft and topped with savory thyme leaves and sweet honey in this simple dessert. This recipe comes from Jennifer Brody of the blog Domestic Divas.
- 2 cups figs, stems removed and halved
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
Heat the grill to medium-low.
When the grill is heated, place the figs on a grill pan in one single layer. Grill for 1 to 2 minutes, or until slightly soft. Flip and grill another 1 to 2 minutes more on the other side.
Transfer the grilled figs to a serving platter. Carefully place a small sprinkle of thyme leaves on each fig, drizzle with honey, and enjoy!
These grilled artichokes are fragrant, crispy, and packed with nutrition! This recipe comes from dietitian Sharon Palmer at SharonPalmer.com.
- 2 large artichokes
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 1/2 teaspoons herbes de Provence (or any herbs you like)
- Salt and pepper to taste
Prepare artichokes by rinsing, then trimming 1 inch off tops and 1/2 inch off stems. Slice in half lengthwise. With a metal spoon, scoop out the inedible choke.
Place artichokes in a medium pot with water and cook 10 minutes, until almost tender. Drain, then place artichokes in a baking dish. Whisk together extra-virgin olive oil, balsamic vinegar, garlic, herbes de Provence, and salt and pepper to make a vinaigrette.
Drizzle the vinaigrette over the artichokes and allow to marinate for about 30 minutes. Place artichokes cut side up on hot grill (or grill pan) for 2 to 3 minutes, then turn over and grill 5 minutes, or until golden brown. Serve immediately.
Recipes courtesy of Meatless Monday