Grilled Avocados Recipes

Steps:

• Preheat a grill on medium heat to 425 degrees F.
• Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
• Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.

Steps:

• Quarter 6 firm avocados; season with salt and pepper and brush with grapeseed oil. Grill over medium-high heat, turning, until marked all over, about 3 minutes.
• Combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 cup fresh parsley, 3 garlic cloves (crushed and quartered), 1/2 teaspoon salt and 1/8 teaspoon pepper in a blender. With the blender running, add 6 tablespoons olive oil and puree until smooth.
• Drizzle the dressing over the avocados and garnish with more parsley.

Steps:

• Preheat the grill.
• Quarter the avocados and remove the seed. Season with salt and pepper, to taste, and brush with grapeseed oil. Grill the avocado slices over indirect heat, leaving undisturbed for the first 2 to 4 minutes or so to let the seasonings integrate into the surface and to allow the caramelization process to begin. Then, flip the avocados, remove from grill and let rest.
• Through the feed opening of a running blender add, 1 at a time, the vinegar, salt, black pepper, mustard, parsley, and garlic. Leaving the blender running add the olive oil through the feed opening in a slow thin stream.
• Serve the grilled avocado with enough of the dressing to coat and garnish with fresh parsley sprigs.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
• Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

Steps:

• Whisk together the shallots, vegetable oil, vinegar, ginger, miso, sesame oil and sugar in a small bowl; set the marinade aside.
• Halve the avocados lengthwise, remove the pits and score the interior of each half in a 1/2-inch crosshatch pattern. Set the halves, cut-side up, on a rimmed baking sheet, and sprinkle with some salt and pepper. Spoon the marinade into the avocado cups, dividing evenly (about 1 tablespoon per avocado half), and let stand for 5 minutes while it soaks in. Spread the marinade (with a pastry brush or the back of a spoon) over the entire cut surface of the avocados and gently into the crosshatch cuts.
• Meanwhile, heat a grill or a grill pan to medium-high. Lightly oil the grill grates or grill pan. Grill the marinated avocado halves, cut-side down, for 2 minutes, gently loosen with a spatula, then continue grilling until the avocados show grill marks and the marinade is fragrant and caramelized, about 2 minutes more. Flip the avocados to their skin side, sprinkle with some salt and pepper and grill for 1 minute. Transfer to individual serving plates, and garnish each with some of the basil and a lemon wedge.

Steps:

• Stir together olive oil and lime juice. Brush avocados all over with olive oil mixture. Sprinkle cut sides of avocados with salt.
• For charcoal grill, grill avocado halves, cut side down, on the rack of an uncovered grill directly over medium coals for 5 minutes or until browned. Turn avocado halves, cut side up. Fill centers of avocado halves with the 1/4 cup picante sauce and shredded cheese. Cover grill and grill about 5 minutes more or until cheese begins to melt. (For a gas grill, preheat grill. Reduce heat to medium. Place avocado halves on grill rack over heat. Cover and grill as above).
• Remove avocados from grill. Sprinkle tops of avocado halves with snipped cilantro. If desired, serve on a bed of salad greens with additional picate sauce and sour cream.

Steps:

• Preheat grill to medium-high heat.
• Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
• Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
• Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
• Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
• Wrap tortillas in foil and place on the grill while the avocados are cooking.
• Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
• Serve with your favorite hot sauce and additional lime wedges.