Special grilled treats for Labor Day holiday

Compiled by Denise Swogetinsky

Kemper Messenger

Labor Day is Monday.

A time to relax, visit friends, play games, and of course eat. While you are grilling, try slicing vegetables and grill them, too. You can use a grill basket, or a sheet pan, or even do kabobs with them.

You can also make foil pouches with your vegetables to cook over the fire. Be creative. A few tips for vegetables are: Corn: buy it with the husks on and check for plump, uniform kernels. Grill, season, and brush with flavored butter, infused oil. Skewers: try summer squash, red onion, bell pepper and zucchini with a Marinade of your choice.

Look for firm veggies without bruises or wrinkling. Asparagus: marinate with Pepper Marinade for 15-30 minutes. Stalks should look crisp. Try the purple variety. Slices: toss eggplant, bell peppers and beefsteak tomatoes with oil and Roasted Garlic & Herb Seasoning . Tomatoes should smell fragrant and feel heavier than they look, indicating perfect ripeness.

You can even grill your fruits. Peaches, nectarines, and plums can be halved and set on grill. Berries, such as strawberries, blueberries, and black berries can go on kabobs. Just remember that a healthy lifestyle takes planning and moderation.

Grilled Vegetable & Ravavioli Salad

1 pkg (9 oz) Buitoni Light four cheese Ravioli, cook and drained

1 lb. assorted grilled vegetables, such as onion, zucchini, peppers and eggplant

1 c lightly packed, torn assorted salad greens

 1 (15 oz) container Buitoni Garden Vegetable Sauce

2 tbsp olive oil

2 tbsp red wine vinegar

Brush vegetables with oil and grill them until cooked, but still crisp. Combine pasta, vegetables and salad greens in a medium bowl.

Combine sauce, oil and vinegar in small bowl; mix will. Add sauce mixture to pasta mixture; toss well. Serve immediately.