- 1 lemon, juiced about 2 tablespoons
- 1/4 cup extra virgin olive oil, divided
- 1/2 teaspoon iodized salt, divided 1/2 teaspoon ground black pepper, divided
- 4 avocados
- 2 Roma tomatoes, halved and seeded
- 1/2 red bell pepper, halved and seeded
- 1/2 green bell pepper, halved and seeded
- 1/2 yellow onion, peeled and quartered
- Crushed red pepper, to taste
- 1/3 cup feta cheese crumbles
- Preheat grill or grill pan on medium-high.
- In small bowl, combine lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Slice avocados in half, and remove pits, leaving skin intact. Brush lemon juice mixture onto flesh and skin side of each avocado, to prevent sticking on grill. In small bowl, toss tomatoes, bell peppers and onions with 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining 2 tablespoons olive oil. Grill avocados flesh side down, 1 to 2 minutes until dark grill marks form. Flip and continue cooking for 1 to 2 minutes more. Grill remaining vegetables for 3 to 4 minutes on each side, or until charred and tender. Place avocado halves on serving plate. Transfer remaining vegetables to food processor. Add crushed red pepper. Pulse gently to form chunky relish. Top each avocado half with vegetable relish, sprinkle with feta cheese. Drizzle with remaining lemon juice mixture.
Cook Time: 10 minutes
Recipe courtesy of Chef Kates, ALDI Test Kitchen
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