Grilled Avocados

Photo: Randy Graham

See this recipe in my new book, Ojai Valley Grill It Cookbook. Now available on

Here’s an appetizer that our son, Robert, shared with us. It is sort of a Caprese Salad folded into a grilled avocado. Who’d a thunk it! Easy to prepare, it is full of nutrition, and it doesn’t hurt that it looks and tastes fantastic.

1 clove garlic (minced)
2 tablespoons extra virgin olive oil plus more for the tomatoes
1 tablespoon freshly squeezed lime juice
3 avocados
Salt and fresh ground black pepper
18 grape tomatoes
12 Ciliegine Whole Milk Fresh Mozzarella balls
1 serrano chile (stemmed, seeded and thinly sliced)
2 tablespoons basil (chopped)

Heat grill to medium-high heat (about 400 degrees).

Place garlic in a medium-sized bowl. Add oil and lime juice, and whisk together. Cut the avocados in half (lengthwise) and remove pits. Brush some of the oil mixture onto each avocado half. Reserve the balance of the oil mixture for later (see below). Season the avocados liberally with salt and pepper.

Skewer the tomatoes and drizzle with olive oil. Season with salt.

Place the avocados on the grill cut-side-down. Add the tomatoes alongside. Grill for 4 to 5 minutes in total, turning the tomatoes once. The avocados should be nicely marked and the skin on the tomatoes should be blistered. Remove everything from the grill.

Photo: Randy Graham

Un-skewer the tomatoes and cut each in half. Add the tomatoes and the Mozzarella balls to the reserved oil mixture. Fold in the sliced chiles and basil. Spoon some of this mixture into each avocado half and finish with a little extra salt, if desired. Serve warm.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Appetizers, Gluten-Free, Salads and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Grilled Avocados

  1. Beth says:

    I love this one!


  2. I am strangely not a fan of avocados hot- I prefer to eat them cold… but this recipe looks irresistible! I am going to have to try this before the grill gets put away for the winter.


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