Grilled Avocados And Chiles From Adam Rapoport
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Recipe adapted from The Grilling Book: The Definitive Guide From Bon Appétit, edited by Adam Rapoport (Andrews McMeel)
Grilled Avocados And Chiles
Bon Appetit's Adam Rapoport shares his recipe for grilled avocadoes from the magazine's new cookbook, The Grilling Book.
Prep Time
25
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 55 minutes
Ingredients
- Canola oil (for greasing the grill grates)
- 1 medium red onion, sliced crosswise into ½-inch rings
- 1 large poblano chile, seeded and quartered
- 1 large red bell pepper, seeded and quartered
- 1¼ teaspoons kosher salt, divided, plus extra if needed
- ½ teaspoon freshly ground black pepper, divided, plus extra if needed
- ¼ cup red wine vinegar (plus more if needed)
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, very thinly sliced
- 1 cup fresh basil leaves
- 4 avocados, halved and pitted
- ¼ teaspoon chile powder
Optional Ingredients
- Bread for serving (optional)
Directions
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Use tongs to dip a folded paper towel into a small bowl of canola oil, then use it to grease the grill grates. To a separate small bowl, add the onion rings, poblano quarters and red pepper quarters, season with ½ teaspoon of the salt and ¼ teaspoon of the pepper, and toss to coat. Place the vegetables on the grill and cook until charred on both sides, about 12 minutes total. Transfer the onions to a medium bowl. Slice the red pepper quarters lengthwise into 1-inch-wide strips, add them to the onions and stir in the vinegar.
- To a small heat-safe skillet set on the grill, add 2 tablespoons of the olive oil and the garlic and cook until soft but not browned, stirring occasionally, 3 to 5 minutes. Add the basil and stir until wilted, 15 to 30 seconds. Pour the mixture over the vegetables.
- Rub the cut side of the avocados with the remaining 1 tablespoon of olive oil, season with the remaining ¾ teaspoon of salt and sprinkle with the chile powder. Grill the avocados cut side down until they are gently warmed and grill-marked, about 3 minutes. Serve with the pepper salad, salt and pepper to taste and bread, if using.