The Long-Weekend Menu: 4 Fresh Recipes to Close Out Summer

Labor Day weekend is the last big cookout of the season, and the produce shelves are still packed with the best of what summer has to offer right now. Peaches, corn, tomatoes, basil, zucchini — all at their peak, and all about to be gone. It's the perfect moment to fire up the grill, invite your favorite people over, and eat something that tastes like a proper send-off to summer.

Below are four recipes that round out a full cookout menu together. There's a salad, a main, a substantial grilled side, and a dessert that shows off end-of-summer peaches. All four are easy to make, use ingredients you can grab at any grocery store, and include vegan or vegetarian options so you can serve everyone at the table.

🌽 Peach, Corn & Burrata Salad

Prep time: 15 minutes; Yield: 4 servings

Ingredients

• 3 ripe peaches, pitted and sliced into wedges

• 2 ears of corn, husked

• 1 pint cherry tomatoes, halved

• 8 oz burrata cheese (1 large ball or 2 small)

• ¼ cup fresh basil leaves, roughly torn

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon honey

• 1 tablespoon balsamic vinegar

• Flaky sea salt and freshly cracked pepper to taste

  
  

Directions

1. Heat a grill or grill pan over medium-high heat. Grill the corn for 8 to 10 minutes, turning occasionally, until lightly charred on all sides. Let cool, then slice the kernels off the cob.

2. In a small bowl, whisk together the olive oil, honey, and balsamic vinegar until fully combined.

3. Arrange the peach slices, cherry tomatoes, and grilled corn on a large platter or in a wide bowl. Tear the burrata into pieces and scatter it over the top.

4. Drizzle the honey-balsamic dressing over everything, then scatter the basil leaves on top. Finish with flaky sea salt and cracked pepper.

5. Serve immediately.

   
   

Macros per serving

260 calories | 10g protein | 25g carbs | 15g fat

Notes

• Vegan option: Skip the burrata and add ½ cup toasted pine nuts or slivered almonds for creaminess and crunch. Swap the honey for maple syrup in the dressing.

• No grill? Char the corn kernels in a hot, dry skillet for 5 to 7 minutes instead.

• If burrata is hard to find, fresh mozzarella works as a substitute.

• Best assembled right before serving, since the peaches release juice as they sit.

🌿 Grilled Herb Chicken Skewers

Prep time: 20 minutes (plus 30 minutes marinating); Cook time: 12 minutes; Yield: 4 servings

Ingredients

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

• 3 tablespoons extra-virgin olive oil

• Juice and zest of 1 lemon

• 3 garlic cloves, minced

• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon salt

• ½ teaspoon freshly cracked black pepper

• Wooden or metal skewers (if wooden, soak in water for 20 minutes before grilling)

Directions

1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, parsley, salt, and pepper.

2. Add the chicken cubes to the marinade and toss to coat every piece. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

3. Thread the marinated chicken onto the skewers, leaving a little space between each piece to help them cook evenly.

4. Heat the grill to medium-high. Grill the skewers for 10 to 12 minutes total, turning every few minutes, until the chicken is cooked through and slightly charred on the outside.

5. Let rest for 3 to 5 minutes before serving.

Macros per serving

310 calories | 40g protein | 3g carbs | 15g fat

Notes

• Vegetarian swap: Use extra-firm tofu (pressed and cubed) or halloumi cheese in place of the chicken. Both hold up well on skewers and soak up the marinade nicely. Reduce grill time to 6-8 minutes for tofu, 4-5 minutes for halloumi.

• Vegan swap: Use extra-firm tofu with the same marinade (skip the halloumi option).

• Serve with a squeeze of extra lemon at the end for brightness.

• Leftovers keep in the fridge for up to 3 days and are great cold, sliced over a salad the next day.

🍅 Grilled Vegetable Platter with Lemon-Tahini Dressing

Prep time: 15 minutes; Cook time: 15 minutes; Yield: 4 to 6 servings

Ingredients

For the vegetables:

• 2 medium zucchini, sliced lengthwise into ½-inch planks

• 2 bell peppers (any color), cored and sliced into wide strips

• 1 medium eggplant, sliced into ½-inch rounds

• 1 red onion, sliced into thick rounds

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon salt

• ½ teaspoon freshly cracked black pepper

For the lemon-tahini dressing:

• ¼ cup tahini

• 3 tablespoons fresh lemon juice

• 2 tablespoons water (more as needed to thin)

• 1 garlic clove, finely minced

• 1 tablespoon honey (or maple syrup for vegan)

• Pinch of salt

Optional garnish: fresh parsley or mint, toasted sesame seeds

Directions

1. Heat the grill to medium-high. Brush the sliced vegetables with olive oil and season with salt and pepper on both sides.

2. Grill the vegetables in batches for 3 to 5 minutes per side, until softened and lightly charred. Zucchini and peppers will cook fastest; eggplant and onion will take a little longer.

3. While the vegetables cook, whisk together the tahini, lemon juice, water, garlic, honey, and salt in a small bowl. Add more water 1 teaspoon at a time until the dressing reaches a drizzle-able consistency.

4. Arrange the grilled vegetables on a large platter. Drizzle generously with the lemon-tahini dressing and garnish with fresh herbs and sesame seeds if using.

5. Serve warm or at room temperature.

Macros per serving (based on 4 servings)

220 calories | 5g protein | 22g carbs | 14g fat

Notes

• Make it a full meal: Add a scoop of quinoa or a can of drained chickpeas alongside the vegetables for a heartier vegetarian main.

• No grill? Roast the vegetables in the oven at 425°F for 20 to 25 minutes on a sheet pan.

• The dressing keeps in the fridge for up to a week. It's also great on grain bowls, roasted potatoes, or as a dip for raw veggies.

🍑 Grilled Peaches with Greek Yogurt & Honey

Prep time: 5 minutes; Cook time: 6 minutes; Yield: 4 servings

Ingredients

• 4 ripe peaches, halved and pitted

• 1 tablespoon olive oil or melted butter

• 1½ cups plain Greek yogurt (whole milk or 2%)

• 3 tablespoons honey, plus more for drizzling

• ¼ cup sliced almonds, toasted

• Pinch of ground cinnamon (optional)

• Fresh mint leaves for garnish (optional)

  
  

Directions

1. Heat the grill to medium. Brush the cut side of each peach half with olive oil or melted butter.

2. Place the peaches cut-side down on the grill and cook for 3 to 4 minutes, until you see grill marks and the peaches have softened slightly. Flip and grill for another 2 minutes on the skin side.

3. While the peaches cook, stir the honey into the Greek yogurt.

4. To serve, place two peach halves on each plate. Add a generous scoop of the honey yogurt to the center of each peach half. Sprinkle with toasted almonds, a pinch of cinnamon if using, and drizzle with extra honey. Garnish with fresh mint.

5. Serve warm.

Macros per serving

220 calories | 10g protein | 32g carbs | 6g fat

Notes

• Vegan swap: Use a plant-based yogurt (coconut- or almond-based work best) and swap the honey for maple syrup.

• To toast the almonds, add them to a dry skillet over medium heat and stir for 3 to 4 minutes until fragrant and golden.

• No grill? Broil the peaches cut-side up for 3 to 4 minutes instead.

• Leftover grilled peaches are great chopped into oatmeal or Greek yogurt the next morning.

The Takeaway

That's your long-weekend menu, sorted. Fresh peaches on repeat, protein for the main event, plenty of grilled veggies to go around, and a dessert that takes about ten minutes to pull off.

Enjoy the last long weekend of summer with your favorite people.

A quick note before you cook: These recipes are meant as general inspiration and aren't intended as medical or nutritional advice. Nutritional information is estimated and can vary based on brands and specific ingredients used. If you have food allergies, dietary restrictions, or specific nutritional needs, please adapt the recipes to fit your situation and consult a qualified professional when needed.