Oven-grilled Guacamole


This is a little twist the standard guacamole recipes I’ve tried before… I’ve been loving the flavor that grilling adds to veggies, meats, fruits — anything really! So the thought came to my mind, why not Guac? Now, I oven grilled the ingredients for my recipe, however, you could also use a large non-stick pan to do the same, just make sure it’s got a little olive oil on it, and is on medium-high heat before you place your veggies on… you want them to get almost burnt. This is super easy to make – give it a try and let me know what you think! 

bakedguacamole2
Oven-Grilled Guacamole

Dietary Info: GF/DF/SF/PA/V

Serves 2

Ingredients:

1 ripe avocado, cut in the middle lengthwise and seed removed

1 large tomato (or 3 small roma tomatoes), halved with skin

1 small onion, halved

juice of half a lemon

fresh chopped coriander

a dash of chili pepper

1 fresh red chili pepper, chopped with seeds (I like it spicey!)

1 tsp. smoked sweet paprika (not to be confused with regular paprika – smoked sweet paprika has very little spice to it, it’s more all about the sweet and smokey flavor)

1 tsp. extra virgin olive oil

salt and freshly ground pepper

Instructions:

  1. Preheat oven to 400, and place oven rack about 5 inches from broiler with a cookie sheet on top. (if grilling on stovetop, skip this step and start preparing veggies.
  2. Chop, halve, and prepare avocado, onion, and tomato. Lightly brush the flat sides of prepared veggies with olive oil.
  3. If grilling stovetop, you can now put your non-stick pan on medium-high heat with a little drizzle of oil). When pan is hot and almost smoking, carefully place onion and tomato halves flat/oiled side down. After about 2 minutes, add your avocado halves to the pan with the onions and tomatoes. About 2 minutes later, carefully check bottoms of veggies to see how they’re cooking – you want them dark brown, almost getting burnt – but not quite. Remove from pan when done, and set aside.
  4. If oven baking, once oven has preheated remove baking tray from top shelf of oven (carefully, it’ll be hot!) and place onions and tomatoes flat side down on pan. Place back on top shelf of oven and bake for 5 minutes. Add avocado halves to baking sheet and put back in oven for another 3-5 minutes, or until veggies are nice and charred on the bottom.
  5. Remove from heat and let cool for 10 minutes. While cooling, add spices, salt and freshly ground pepper to a small bowl, along with the freshly chopped coriander and the juice of half a lemon. In a small mixing bowl, scoop out both halves of avocado and mash into bowl. Toss contents of spice bowl in with the mashed avocado, and mix well. Once cooled, carefully peel the skin from the tomatoes (this should come off almost before you’ve picked it up!) and chop roughly. Chop onion and add both to avocado spice mixture and carefully stir in till all ingredients are mixed. Taste test, and add more salt and pepper if necessary.
  6. Serve immediately!

This is great as an appetizer with homemade corn chips, or serve as a side dish with grilled fish, chicken, tofu or whatever you desire! I served this with Cajun-Blackened Chicken Thighs – the combination of the hot and spicy meat with the cool, grilled flavors of the baked guacamole was truly amazing. Can’t wait to make this one again!

picnic

Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V

The above codes for specific dietary requirements will be found under each recipe title.

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