Labor Day falls on the first Monday of September and is meant to celebrate all the “workingmen” of America. Over the years, it has taken on a symbolic meaning as the end of summer and is often a call for the BBQ to make its final appearance. Typically seen as the summer send out holiday, Monday is usually the last outdoor cookout of the year; a time for burgers, hotdogs, coleslaw and drinks of all kinds. However, barbecues can often be a source of untold dread for many vegetarians out there. Accusations of eating disorders abound when you grab only macaroni salad, you feel awkward making yourself a condiment sandwich or disrespectful not eating at all. So to all you vegetarians out there, or to people hosting vegetarians, here are 3 BBQ options that won’t require any more effort than the typical burgers or hotdogs already on the grill.

Garlicky Grilled New Potatoes (a Jolinda Hackett Recipe)

What You’ll Need:
2 ft aluminum foil
2 tbsp olive oil
8-10 new potatoes, sliced in fourths
1 onion, chopped
4 cloves garlic,minced
Salt and pepper
 

What You'll Do:
Drizzle a layer of oil on the aluminum foil. Place the potatoes, onion and garlic on top and sprinkle with salt, pepper and more oil, if necessary. Wrap up the foil to make a packet, folding in the edges. Throw on the grill with everything else for 20 minutes, turning once or twice. Wa-la!

Portobello Mushrooms

An easy substitute for a beef patty; giant Portobello mushrooms are about the same size as a burger and offer a meat-like texture most vegetarians appreciate.

What You'll Do:
Before grilling a mushroom, let it stand in your favorite marinade for about an hour (onions, garlic and canola oil make a great marinade). Start the mushrooms in a cooler part of the grill and wait for them to soften all the way through. Then move them to a warmer spot and sear them for about a minute per side. Serve as a burger patty.

Grilled Artichokes

What You’ll Need:
2 Lemons 4 large artichokes
1 tbsp extra-virgin olive oil
¼ teaspoon salt
pepper

What You'll Do:
To prepare artichokes: Fill a Dutch oven with water and the juice of 1 lemon. Trim the leaves off the top of the artichokes and remove the outer layers of leaves from the stem end. Remove all spiky tips. Trim an inch off the stem and peel off the fibrous outer layer. Place the artichokes in the water one at a time.
To cook: Cover the Dutch oven and bring to a boil on the stove for about 12-15 minutes or until the stem can be pierced by a fork. Remove the artichokes and place on a cutting board for about 10 minutes or until cool enough to work with. Cut the artichokes in half lengthwise and scoop out the center until the bottom is revealed. Drizzle oil on each half and sprinkle with salt and pepper. Throw on the grill for about 5 minutes per side, or until charred. Serve warm, at room temperature or chilled.

So whatever you decide to do on this three day weekend, remember to be considerate of those around you; whether that means making slight adjustments to your menu or simply showing restratint at appropriate times.  We all need a little slack to celebrate our "workingman's" holiday.  Have fun and be safe!