Labor Day Weekend Meal Prep: 5 Easy Grilling and Make-Ahead Sides

Fire up the grill and savor the last long weekend of summer with these effortless sides that are perfect for meal prep!

Labor Day marks the unofficial end of summer, a time for backyard barbecues, pool parties, and savoring those final warm days. But let’s be honest, the last thing anyone wants to do is spend the entire weekend in the kitchen. That’s where meal prepping for Labor Day comes in.

These 5 grilling and make-ahead sides are not only delicious but also designed to free up your time so you can enjoy the holiday. Get ready to fire up the grill and make this Labor Day weekend one to remember!

1. Grilled Corn and Avocado Salad with Cilantro-Lime Dressing

This vibrant salad is a refreshing twist on classic grilled corn. The sweetness of the corn pairs beautifully with creamy avocado, tangy lime, and a hint of heat from jalapeno. Make the dressing ahead of time and grill the corn a day or two in advance, then simply assemble before serving. It’s a crowd-pleaser that’s perfect for potlucks or backyard gatherings.

Ingredients

• 4 ears of corn, shucked
• 2 ripe avocados, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno, seeded and finely chopped (optional)

For the Dressing

• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Grill the corn, turning occasionally, until lightly charred and tender, about 10-12 minutes.
3. Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob.
4. In a large bowl, combine the grilled corn, avocado, red onion, cilantro, and jalapeno (if using).
5. Whisk together the dressing ingredients in a small bowl.
6. Pour the dressing over the salad and toss to coat.
7. Season with salt and pepper to taste.

Meal Prep Tip: Grill the corn and make the dressing up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Assemble the salad just before serving.

2. Grilled Vegetable Skewers with Balsamic Glaze

These colorful skewers pack a lot of flavor. Pick your favorite vegetables like bell peppers, zucchini, onions, and mushrooms.

Ingredients

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces  
• 8-10 button mushrooms
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your grill to medium-high heat.
2. Thread the vegetables onto skewers, alternating colors and varieties.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers, turning occasionally, until the vegetables are tender-crisp and slightly charred, about 10-12 minutes.

For the Balsamic Glaze

1. In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard.
2. Bring the mixture to a simmer over medium heat.
3. Reduce the heat to low and cook, stirring occasionally, until the glaze has thickened slightly, about 5-7 minutes.
4. Remove the glaze from the heat and let it cool slightly.
5. Drizzle the balsamic glaze over the grilled skewers just before serving.

Meal Prep Tip: Make the balsamic glaze up to a week in advance and store it in an airtight container in the refrigerator. Assemble the skewers and grill them just before serving.

3. Grilled Pineapple Salsa

This salsa brings a taste of the tropics to your Labor Day BBQ. Grilling the pineapple makes it even sweeter and adds a smoky flavor.

Ingredients

• 1 ripe pineapple, peeled, cored, and cut into 1-inch pieces
• 2 tomatoes, diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeno, seeded and finely chopped (optional)
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Grill the pineapple pieces, turning occasionally, until lightly charred and tender, about 5-7 minutes.
3. Remove the pineapple from the grill and let it cool slightly.
4. In a medium bowl, combine the grilled pineapple, tomatoes, red onion, cilantro, jalapeno (if using), and lime juice.
5. Season with salt and pepper to taste.

Meal Prep Tip: Make the salsa up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors will meld and develop over time.

4. Grilled Potato Packets with Garlic and Herbs

These foil packets are super easy to make and cook perfectly on the grill.

Ingredients

• 2 pounds baby potatoes, halved or quartered depending on size
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium heat.
2. Cut four large pieces of aluminum foil.
3. In a large bowl, combine the potatoes, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss to coat.
4. Divide the potato mixture evenly among the foil pieces.
5. Fold the foil over the potatoes and crimp the edges to create sealed packets.
6. Place the packets on the grill and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
7. Carefully open the packets and let the steam escape before serving.

Meal Prep Tip: Assemble the potato packets up to a day in advance and store them in the refrigerator. Grill them just before serving.

5. Grilled Stone Fruit with Honey-Yogurt Drizzle

This simple and healthy dessert is a perfect way to end your Labor Day meal.

Ingredients

• 4 ripe peaches, halved and pitted
• 4 ripe plums, halved and pitted
• 1/4 cup plain yogurt
• 1 tablespoon honey
• 1/4 cup chopped walnuts or pecans

Instructions

1. Preheat your grill to medium heat.
2. Grill the peach and plum halves, cut-side down, until lightly charred and tender, about 3-5 minutes.
3. Remove the fruit from the grill and let it cool slightly.
4. In a small bowl, combine the yogurt and honey.
5. Drizzle the honey-yogurt sauce over the grilled fruit and sprinkle with chopped nuts.

Meal Prep Tip: Grill the fruit up to a day in advance and store it in an airtight container in the refrigerator. Assemble the dessert just before serving.

Conclusion

These recipes prove that meal prep and grilling can go hand-in-hand, even on a busy holiday weekend. With a little planning, you can create delicious, flavorful sides that are perfect for sharing with friends and family. So fire up the grill, enjoy the last bit of summer, and make this Labor Day weekend one to remember – without being tied to the kitchen!