Food & dining

Seasonal Recipe

Recipe for grilled avocados with tomato and pepper salad

Debra Samuels for The Boston Globe

Serves 8

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,
to taste
2teaspoons Dijon mustard
cup olive oil
4firm avocados
2Roma tomatoes, halved
1red bell pepper, seeded and quartered
½onion, peeled and cut in half
Pinch of crushed red pepper, or to taste
cup crumbled feta

1. Light a charcoal grill or set a gas grill to medium-high.

Advertisement

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.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

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

Loading comments...
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.