No-labor grilled veggie recipes for Labor Weekend

So we're in the middle of a 3-day Labor Day weekend and many of us are gathering around a grill. It's sort of like a last big "Hurrah!" School has started, the temperatures have started to drop (Yay!)and we are saying good bye to summer.

When grilling is mentioned, many people immediately think of some sort of meat -- large cuts of steak, stings of sausages or skewers of kababs. Not me. I offer you veggies.

My favorites are sturdy vegetables that don't fall apart on the grill, like squash, onions, bell peppers, asparagus and okra. A mix adds a rainbow of color and flavors to your meal. Grilling adds a smoky depth to the veggies, and brings out a natural sweetness. All with only a minimum of fuss.

Step 1. Marinate the veggies.

Step 2. If using bamboo skewers, remember to presoak them. Also, using two skewers makes the veggies easier to handle, esp. in case of long veggies.

Step 3. Grill time! Remember cooking time will depend on various factors: the type of vegetable, the thickness of it, and personal preference regarding doneness.

Step 4. Serve!

Recipe for mixed veggies

2 medium zuchhini, cut into 2" pieces then halved lengthwise
1 large red bell pepper, cut into 2" pieces
8 to 10 pearl onions, sliced in half from top to bottom
2 TBS olive oil
2 TBS lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt & pepper to season
3 oz goat cheese, crumbled

Directions:

1. Preheat grill to medium-high. Brush grate with oil.

2. Toss the cut veggies with the marinade ingredients.

3. Get a bowl ready for cooked veggies.

4. My indoor grill didn't have a lot of space, so I had to grill in batches. The Zucchini and onion will take longer to cook than the peppers. About 5 to 6 minutes.

5. Finish off the veggies by sprinkling the goat cheese on top and serve with pasta, couscous or pita bread.

Grilled Okra Recipe

15 medium-sized young okra
2 tablespoons of oil (vegetable, canola or olive)
Juice of half a large lemon
1 rounded teaspoon of Cajun seasoning or curry powder
½ teaspoon garlic powder
salt and pepper (optional)

6 bamboo skewers, presoaked

Directions:
1. Preheat grill.
2. In a medium bowl, toss the okra, oil, lemon juice and spices together until all the okra is well coated.
3. Thread about five okra pods onto two parallel skewers (sort of creating an okra billboard).
4. Grill each set of okra about 15 minutes (turning once half way through).
5. Serve with ranch sauce (optional)