Grilled Avocado Rockamole

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It's true -- the grilling didn't add much flavor. Maybe more parmesan would have accentuated the "italian" aspect and made it even more different than traditional guac, but overall it is very, very acceptable.

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I may have made some unknown error when making this dish, but it seemed to "italian" tasting for me to enjoy it. I felt like the recipe called for too much olive oil and made it taste like something that could be ordered from the olive garden.

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Really delicious Guacamole. Nice flavor, love the basil in this recipe.

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I follwed the recipe to a *T* but it's so bland and I LOVE guacamole. Maybe add some onions and red peper flakes to spice it up a bit? Clean up is a bit more than I needed but maybe someone will try this toight at my Superbowl party?

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Unique and great blend of flavors with the avocados; a definite keeper.

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I was avery disappointed with this guacamole. I don't think the roasting of the avocadoes yielded anything other than something more to clean up. The basil should have been chopped instead of julienned. And maybe the problem is I'm a purist I thought all the ingredients took away from the flavor of the guacamole. I will not be making this again.

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I have made this several times for friends and everyone is always bowled over by the taste. The grilling adds a terrific subtle smoky flavor. Fabulous with slices of crusty baguette but taste good on tortilla chios too. Also makes a great spread for bagels, sandwiches, etc.

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I made this for my husband and his buddies on a Sunday while they watched football, and the whole bowl was gone in about 20 minutes. Amazing stuff, very good.

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I have made this dish a number of times. I do cut down on the olive oil. Even people who do not like guacamole love this.

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Very unique, almost Italian-like version of guacamole. Served at two separate parties and got rave reviews. Take note that this recipe makes a LOT of guac, but I froze half of mine and it thawed great!