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Labor Day Entertaining

Labor Day Entertaining

Labor Day honors the working people, and you deserve a day off! 

Registered Dietitian Annessa Chumbley shares two recipes to entertaining your guests for your Labor Day party. 

Labor Day Entertaining
Labor Day Entertaining

Use the discount code “Annessa50” for 50% off your first box at ImperfectProduce.comSweet Potato Sliders
A 5-ingredient, delicious weeknight or entertaining recipe that swaps the bun for roasted sweet potatoes. It’s gluten-free, lower-carb, and absolutely delicious.  Watch how to make it, and find the exact step-by-step recipe hereGrilled Summer Vegetable Platter with Grilled Sweet Onion Dip

Vegetable Platter Ingredients:
1 bunch of asparagus, rinsed 
1 bunch of multi-colored carrots, rinsed 
1 bunch radishes, rinsed 
2 beets, rinsed and cut into 1/4″ thick slices 
2 red onions, cut into 1/2″ think slices 
4 ounces baby Bella mushrooms, cleaned and dried 
3 bell peppers or jalapeños, sliced into quarters 
2 large heirloom tomatoes, cut into thick slices 
2 avocados, cut into thick slices 
olive oil, for brushing 
kosher salt 

Grilled Sweet Onion Dip Ingredients:
3 sweet onions, cut into 1/2″ thick slices 
3 cloves garlic 
1 tablespoon chopped fresh dill 
3 tablespoons roughly chopped flat-leaf parsley 
1 cup Open NatureTM plain Greek Yogurt 
8 ounces neufchâtel cream cheese 
1/2 teaspoon kosher salt 

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Directions:
1. Prepare grill by brushing with oil and heating to medium high. Slice in half those carrots that are extra- 
thick. If tops are attached to carrots, trim them to 1/2 inch. Lay prepared vegetables onto a tray to carry 
out to the grill. Brush vegetables lightly with olive oil, and sprinkle with salt. 
2. Grill each vegetable until tender and crispy on the outside, and rotate each veggie so grill marks get on 
every side. Beets, grill about 10 minutes, carrots, radishes and mushrooms: 8-9 minutes; asparagus, 
onion, jalapeño and bell peppers: 5 minutes; tomato and avocado slices: 3-4 minutes. 
3. Remove each group of vegetables from the grill and place on a serving platter as they finish. Arrange 
water crackers on the platter next to the veggies. 
4. To make the dip: grill the onion slices for about 3 minutes per side. Remove, roughly chop, and add 
them to a bowl, along with grated garlic, dill, parsley, cream cheese, Greek yogurt and salt. Whip 
together. 
5. Scoop Sweet Onion Dip onto the serving platter, and sprinkle with a few more chopped herbs. 
6. Serve! 
Serving size: about 1 cup of vegetables with 2 water crackers and 2 tablespoons dip 

Serves: about 16 

Nutrition Facts per Serving: Calories 173.1, Total Fat 9.8 g, Saturated Fat 2 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 6 g, Cholesterol 6.3 mg, Sodium 300 mg, Potassium 375 mg, Total Carbohydrate 18 g, Dietary Fiber 3 g, Sugars 5, Protein 5 g, Vitamin A 72 %, Vitamin C 25 %, Calcium 6 %, Iron 7 % 

Grilled Sweet Onion Dip Only: 

Nutriton Facts per 2 tablespoons: Calories 43, Total Fat 2 g, Saturated Fat 1 g, Polyunsaturated Fat 0 g, Monounsaturated Fat 0.6 g, Cholesterol 6 mg, Sodium 99.8 mg, Potassium 57 mg, Total Carbohydrate 3 g, Dietary Fiber 0.4 g, Sugars 1.5 g, Protein 3.0 g, Vitamin A 2.7 %, Vitamin C 4.0 %, Calcium 3.5 %, Iron 2% 

Get more recipes at AnnessaRD.com, and follow Annessa on social media for helpful tips and the new recipes:
Facebook: @AnnessaChumbleyRD
Twitter: @AnnessaRD
Instagram: @AnnessaRD

SEGMENT IS SPONSORED BY ANNESSA CHUMBLEY

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