I cannot stop making these grilled avocados. I’ve fired up the grill a few times lately for dinner, making sure that I also throw a few avocados on. I brushed them with this absolutely insanely great vinaigrette. The flavors are perfect. I had no idea just how fantastic balsamic vinegar and Dijon mustard would be on a simple lightly-charred avocado.
I like to make crosshatch cuts into the avocado after I grill it. It lets a little of the vinaigrette get down inside the fruit, making sure you’ll have lots of flavor in each and every bite. You do it before also but I found they get a little soft and a little bit harder to handle.
Don’t use wimpy tools on your grill. Specially when it comes to these avocados. You don’t want to reach in there and grab one hot off the grill only to have it fall onto the ground. You want tongs with some teeth that grip, and grip tight. But not so tight that you ended up making guacamole. Weber’s tools might be more expensive than a lot of the ones on the market, but I can attest to their quality.
I love making side dishes on my grill, like Brussels sprouts.
- Fire up your grill for direct cooking.
- Slice avocados in half and remove the seeds.
- Brush avocado insides with the oil and season with salt and pepper.
- Grill avocados for 4 minutes then remove.
- In a blender combine the balsamic vinegar, salt, pepper, Dijon, 1/4 cup parsley, garlic and 3/4 cup olive oil. Process until smooth.
- Brush vinaigrette over grilled avocados and serve, garnish with parsley.
Nutritional values are approximate.