Guacamole With Fire-Roasted Vegetables


Serves: 4
Total Calories: 102

Ingredients

FOR THE GUACAMOLE:
2 slices white onions, about 1/2 inch thick each
1 medium jalapeño pepper, stem removed
2 green onions, (white part only)
extra-virgin olive oil

2 avocados peeled, pitted, and coarsely chopped
1 cup finely chopped ripe tomato
3 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon granulated garlic

tortilla chip

Directions:

TO MAKE THE GUACAMOLE: Brush or spray the onion slices, jalapeno, and green onions all over with olive oil. Grill over Direct Medium heat until well marked and tender, turning once halfway through grilling time. The onion slices will take 10 to 12 minutes, the jalapeno 4 to 6 minutes and the green onions 3 to 4 minutes.

Finely chop the grilled vegetables and place in a medium bowl. Add the remaining guacamole ingredients and stir with the back of a fork until thoroughly combined. Serve at room temperature with tortilla chips.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 102
Calories from Fat: 0

This Guacamole With Fire-Roasted Vegetables recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


More Recipes from the Weber's Big Book of Grilling Cookbook:
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Shrimp Satay
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