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- Prep Time:
- 20 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 1 min
- Level:
- Easy
- Serves:
- 5 servings
Ingredients
10 tomatoes, quartered4 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
Directions
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
Copyright 2008 Television Food Network G.P., All Rights Reserved
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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/29/2008
© 2008 Scripps Networks, LLC. All Rights Reserved