There’s a Mexican restaurant here that makes a stuffed and grilled avocado, but they use shrimp and cheese. I wanted to make our own version. We’re lucky around here to find large avocados for a dollar a piece, so when they were on sale, I grabbed several. Our grill hadn’t seen us for a while—in fact, this is the first time we’ve used it this summer. And August is almost over! Anyway, we made the most of it by grilling veggies, too.
I used this great seasoning from Urban Accents: Teriyaki Grill Kabob Kit, soy, pineapple & sesame.
It was really delicious and an easy way to season vegetables for the grill. Just add some oil and mix it with the veggies. We didn’t use the provided skewers, however, and opted for the grill basket. I separated the mushrooms from the rest of the veggies since they cook fast. I recommend marinating the vegetables for a couple of hours. Over medium heat, grill the veggies for about 30 minutes; stirring often. Add the mushrooms to the grill basket with about 5 minutes of cooking time left.
Now…for the Amazing Avocados . . .
INGREDIENTS:
3 large avocados, pitted and peeled
3 small tomatoes, diced small
1/2 C red onion, diced small
1/2 C fresh cilantro, chopped
1 Tbs red wine vinegar
1/2 tsp lime juice
1 tsp oregano
1/4 tsp salt
1/8 tsp black pepper
Olive oil
Salt and pepper, to taste
Optional: vegan shredded cheese
DIRECTIONS:
To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.
Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.
Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.
Cook four minutes on each side.
Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!
- 3 large avocados, pitted and peeled
- 3 small tomatoes, diced small
- ½ C red onion, diced small
- ½ C fresh cilantro, chopped
- 1 Tbs red wine vinegar
- ½ tsp lime juice
- 1 tsp oregano
- ¼ tsp salt
- ⅛ tsp black pepper
- Olive oil
- Salt and pepper, to taste
- Optional: vegan shredded cheese
- To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.
- Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.
- Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.
- Cook four minutes on each side.
- Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!
