Grilled Avocados & Chilies (& other veggie ideas)

By stancec44

Ingredients

• Canola oil (for greasing the grill grates)
• 1 medium red onion, sliced crosswise into 1/2-inch rings
• 1 large poblano chile, seeded and quartered
• 1 large red bell pepper, seeded and quartered
• 1 1/4 teaspoons kosher salt, divided, plus extra if needed
• 1/2 teaspoon freshly ground black pepper, divided, plus extra if needed
• 1/4 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
• 1/4 teaspoon chile powder
• Bread for serving (optional)
• (Other grilling ideas - see below)

Details

Servings 4
Cooking time 55mins
Adapted from tastingtable.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.


OTHER GRILLING IDEAS (INCLUDING CLAMS)

Scallions: Throw them on the grill with everything. "They get charred on the outside, but stay sweet on the inside."

Potatoes: Wrap a handful of peeled, roughly chopped Yukon golds--along with a drizzle of olive oil, smashed garlic, chopped rosemary and ample sea salt--in two sheets of aluminum foil. Grill the packets for about 30 minutes, shaking occasionally. "They're actually better overcooked. No one likes a medium-rare potato."

Bread: Rapoport brushes thick slices of rustic bread with olive oil, grills them until crisp and then rubs them with a raw clove of garlic. "Crostini are an easy starter to make while you're hanging out with friends. Top them with whatever's in season: tomatoes, a little ricotta, sliced avocado."

Asparagus: "I've got no time for skinny asparagus," Rapoport says. For the meatiest flavor, use thick stalks. Just make sure you trim the woody ends.

Littleneck clams: "Unlike oysters that you have to shuck, clams just pop open when they're ready." Drizzle the hot bivalves with butter and herbs, serve with a crusty baguette and you're done.

Kebabs: Sometimes. "If you're gonna make kebabs, use only one type of vegetable per skewer because they cook at different rates."