Streams

Recipe: Grilled Avocados and Chiles

from The Grilling Book: The Definitive Guide from Bon Appétit by Adam Rapoport

Friday, December 20, 2013

The interplay of charred poblano chile, bell pepper, and onion—combined with sautéed garlic and basil—make for a rich, flavorful accompaniment to Chicken Under a Brick. And for the record, you haven’t lived until you’ve eaten a grilled avocado.

6 to 8 servings

  • 3 Tbsp. extra-virgin olive oil, divided, plus more for brushing
  • 1 large poblano chile, quartered, seeded
  • 1 large red bell pepper, quartered, seeded
  • 1 red onion, cut into ½-inch slices
  • Kosher salt and freshly ground black pepper
  • ¼ cup red wine vinegar, more as needed
  • 2 garlic cloves, sliced
  • 1 cup fresh basil leaves
  • 4 avocados, halved and pitted
  • ¼ tsp. chili powder

Ingredient Info: Poblano chiles are available at specialty foods stores, farmers’ markets, Latin markets, and some supermarkets.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grate with oil. Season chile, bell pepper, and onion with salt and pepper. Grill, turning occasionally, until softened and charred in spots, about 12 minutes. Transfer onion to a medium bowl. Transfer chiles and peppers to a work surface and cut lengthwise into 1-inch slices. Add to bowl with onion. Add ¼ cup vinegar and toss to coat.

Heat 2 Tbsp. oil in a small skillet over medium-low heat. Add garlic and cook until soft but not browned, about 4 minutes. Add basil and stir to wilt. Transfer basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.

Rub cut side of avocados with remaining 1 Tbsp. oil, season with salt, and sprinkle with chili powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. Serve with chicken and vegetables.

From The Grilling Book: The Definitive Guide from Bon Appétit Edited by Adam Rapoport/Andrews McMeel Publishing, LLC

Tags:

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

About Last Chance Foods

Last Chance Foods covers produce that’s about to go out of season, gives you a heads up on what’s still available at the farmers market and tells you how to keep it fresh through the winter.

Feeds

Supported by