This Healthy Labor Day Menu Is Perfect for Celebrating the End of Summer

Our healthier take on a beach-side burger, these patties have a delectable seared crust but are juicy inside, especially if you use a screaming-hot cast-iron skillet.

Pickled veggies, jalapeño, and cilantro top these Vietnamese-inspired dogs.

Say goodbye to burger envy. Plant-based main dishes at summer cookouts are often sad after-thoughts, but not this showstopper. Slabs of fiber-rich cauliflower show off on the grill thanks to a basting with this umami-packed sauce, which you can prepare ahead of time to make this recipe even speedier. Served with extra sauce and a sprinkle of smoky grilled scallions, this dish may even convert some meat-eaters in your bunch.

RELATED: 30 Crowd-Pleasing Vegetarian and Vegan Grilling Recipes 

If you don’t have access to a grill, you can use a cast-iron grill pan. Make sure to preheat your grill pan over medium heat on your stovetop for about 5 to 10 minutes before adding the zucchini. Once you place the zucchini in the grill pan—resist the urge to touch them before you flip them. They’ll mark better and develop more char from the grill if you leave them alone. Grilled zucchini are delicious topped with cheesy breadcrumbs, diced tomatoes and mozzarella, or a mix of chopped fresh herbs, garlic, and extra-virgin olive oil.

We took a technique that's typically used for bratwurst and applied it to corn—with amazing results. You can save the beer after poaching the corn and use it for poaching brats or for steaming peel-and-eat shrimp.

Grilled sweet potatoes pair well with summer cookout staples like BBQ chicken and grilled pork chops, as well as a medley of other grilled vegetables. Grilling adds a charred flavor that balances the natural sweetness of the potatoes.

If you’re grilling the sweet potatoes from raw, char them until you get grill marks on both sides, then move them to a less hot part of the grill to prevent burning. You can also partially cook the sweet potatoes beforehand (such as in the microwave or vegetable steamer) to speed up grill time. To add even more flavor, toss grilled sweet potatoes with fresh lemon or lime juice, a tangy vinaigrette, or fruity salsa. (We also love dipping them in homemade tzatziki sauce!)

Here's an extra-creamy potato salad you can feel good about eating at your next cookout or picnic. We slash the fat (but not the flavor) by making a creamy base with Greek yogurt and olive oil mayo. Fresh herbs and multicolored mini bell peppers lend color, while fresh lemon juice gives just the right amount of brightness.

With fresh lime zest and juice, a hint of agave syrup, kosher salt, and a splash of tequila, this crunchy slaw embodies the essence of everyone's favorite cantina cocktail. We like the texture and color of freshly cut cabbage (you get longer, sturdier shreds than the packaged stuff). But if you are pressed for time, you can sub in 8 cups of packaged coleslaw mix for the cabbages and carrots. For the most vibrant flavor, serve within 1 hour of making. It will, however, keep refrigerated for up to a day.

Our Grilled Peaches with Honey Cream are the perfect summer cookout treat. Grilling brings out the sweetness in peaches, and the caramelization created by the fruit on the searing hot grates adds a bittersweet bite you'll never forget. You can use apricots or nectarines instead of peaches if you have those. Garnish with mint, if desired.

RELATED: Try One of These 40+ Sensational Summer Desserts