Recipe courtesy of Vincent Guerithault
Grilled Avocado with Goat Cheese and Bell Peppers
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 325
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 13
- Sodium
- 637
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
Olive oil
4 avocados
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Bell Pepper Salsa, recipe follows
8 ounces soft goat cheese
Cilantro, for garnish
Bell Pepper Salsa:
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 medium tomato
1 yellow hot chile
4 green onions
2 garlic cloves
2 tablespoons fresh cilantro leaves
1 teaspoon sherry wine vinegar
1 tablespoon walnut oil
Salt and freshly ground black pepper
Directions
Special equipment:
a stovetop grill or grill pan- Preheat oven to 400 degrees F.
- Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted.
- On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro.
Bell Pepper Salsa:
- Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper.