You can put fruit on the grill, ears of corn, thin spears of asparagus, pizza (see Page 5), and avocados. We were intrigued with this recipe from Aldi, an international supermarket chain with stores in Medford, Milford, Leominster, and Worcester. To grill avocados, choose fruits that are firmer than ones you would use for making guacamole. Halve and pit them, and brush with an olive oil and lemon dressing. Then grill on both sides to give the halves a smoky flavor, and top with a grilled salad of Roma tomatoes (they have less liquid), onion, and red bell peppers tossed with a lemony dressing. Garnish with crumbles of salty feta.
|Juice of 2 lemons|
|Salt and black pepper,
|2||teaspoons Dijon mustard|
|⅓||cup olive oil|
|2||Roma tomatoes, halved|
|1||red bell pepper, seeded and quartered|
|½||onion, peeled and cut in half|
|Pinch of crushed red pepper, or to taste|
|⅓||cup crumbled feta|
1. Light a charcoal grill or set a gas grill to medium-high.
2. In a bowl, whisk the lemon juice, salt, black pepper, and mustard. Gradually whisk in the olive oil.
3. Halve the avocados and pit them, leaving the skin intact. Brush the lemon dressing onto the flesh and skin side of each avocado to prevent sticking on the grill.
4. In a bowl, toss tomatoes, bell peppers, and onion with 2 tablespoons of the lemon dressing. Set the avocados cut sides down on the grill. Cook for 1 to 2 minutes or until dark grill marks form. With a pair of tongs turn the avocado over and continue cooking for 1 minute more. Arrange the avocados on a serving plate.
5. Place the vegetables on the grill rack and cook for 3 minutes on a side or until charred and tender.
6. In a food processor, pulse the tomatoes, bell pepper, and onion with salt and crushed red pepper 2 times to form a chunky mixture. Spoon the vegetables into the avocados, drizzle with some of the remaining dressing and sprinkle with feta.
Debra Samuels. Adapted from Aldi