- 5
- 20 mins
- 21 mins
4.7/5
(7 Votes)
Ingredients
- 10 tomatoes, quartered
- 4 avocados, peeled, halved, and pitted
- Extra-virgin olive oil, for drizzling
- 1 red onion, sliced
- 1/2 lemon
- 1 cup pesto sauce
- 1/2 cup pine nuts
- Parmiggiano-Reggiano
- Makes alot of food, decrease amount of tomatoes.
Preparation
Step 1
-Preheat a grill over medium heat.
-Cover a large tray with tomato quarters, and set aside.
- Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
- In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.
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