5 Ridiculously Easy BBQ Ideas For Labor Day

1 1/2 cups fresh cilantro

2 avocados, chopped

2 yellow tomatoes, chopped (red is also fine)

1 (15-ounce) can pinto beans, drained and rinsed

1/4 cup pimientos, finely chopped

Preheat grill to medium-high. Brush the corn and onion rings with olive oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 8 minutes for the onion rings and 10 minutes for the corn. Set aside to cool. Combine lime juice and 3/4 cup cilantro in a blender and pulse until chunky. With the blender still running, drizzle in the olive oil slowly to make a thick dressing. Season with salt and pepper. Cut the corn off the cobs and roughly chop the onion. Combine in a bowl with avocados, tomatoes, beans and pimientos. Roughly chop remaining cilantro and add to bowl. Drizzle with dressing, toss and season with more salt and pepper if needed.

Watermelon Salad with Basil, Blueberries and Peaches

Don’t let summer slip by without a juicy watermelon dish on the table! I always take advantage of the fresh fruits in season and incorporate them into as many recipes as possible. This colorful salad is light and pairs well with any grilled meat.

Serves 4 to 6

4 cups watermelon, cubed

4 cups peaches, cubed

1 cup fresh blueberries

2 tablespoons fresh basil, chopped

1-2 tablespoons good-quality balsamic vinegar

Place chopped watermelon and peaches in a bowl. Add blueberries and chopped basil. Drizzle balsamic vinegar over fruit, toss gently and serve.

Bourbon Mustard Steak Skewers

No summer barbecue is complete unless it has something cooked on a skewer! They’re always tender, delicious and fun to eat. This recipe from the Food Network adds extra zing to beef with the addition of bourbon and mustard.

Serves 4 to 6

2 tablespoons vegetable oil, plus more for the grill

3 to 4 sprigs of thyme

3 garlic cloves, smashed

1/2 teaspoon black pepper

2/3 cup bourbon or rye whiskey

1 tablespoon packed brown sugar

1/4 cup whole grain mustard

1/2 teaspoon kosher salt

1 3/4 pounds tri-tip steak, cut into 1 to 1 1/2-inch chunks

1 small red onion, cut into 3/4-inch chunks

Make the marinade by heating the oil in a small saucepan over medium heat. Add thyme, garlic and pepper. Stir and cook about 4 minutes until the garlic softens. Remove from heat. Carefully add bourbon. Return to the heat and simmer about 5 minutes until reduced by half. Pour into a large bowl; whisk in the brown sugar, mustard and salt. Let cool to room temperature. Add the steak to the bowl and toss well. Marinate in the refrigerator for 2 to 6 hours. Soak 8- to 10-inch skewers in water for about 30 minutes to prevent scorching. Preheat grill to medium-high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto skewers. Season all over with additional salt and pepper to taste. Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred — 4 to 7 minutes for medium doneness.

Grilled Zucchini

If you're looking for a simple summer vegetable to grill for your guests, it doesn't get any easier than seasoned zucchini. It only takes a few minutes to cook and is a tasty way to get your daily dose of vitamins A, C, K and B6.

Serves 2 to 4

2 medium zucchini, sliced lengthwise into 4 planks

2 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Salt and pepper to taste

Lemon juice for drizzling

A handful of chopped fresh basil for topping

Preheat the grill to medium-high. Toss the zucchini with oil, garlic, oregano, salt and pepper until well coated. Once the grill is hot, place the zucchini on the grill using tongs. Cook 1 to 3 minutes, then flip and cook another 1 to 3 minutes (depending on thickness) until tender. Remove from heat, set on a serving plate, and drizzle the desired amount of lemon juice over the vegetable. Sprinkle basil over the top, and serve.