Simply Smarter Grilling

Friday, May 17, 2013
Grilled Avocados with Vegetable Relish

Nice weather means it's time to fire up the grill. To enjoy dining al fresco any time, make your kitchen grill-ready with essen­tials for your pantry, fridge and freezer.

Stock up now on fresh meats and produce, as well as cool drinks and frozen treats to keep you outside and grilling all season long. The best part? Your backyard barbecue doesn't have to be expensive. For inspiration, try these grilling favorites from food stylist and loyal ALDI shopper Janice Stahl, who saves up to 50 per­cent by shopping at ALDI:

*Create a sophisticated summer dinner in no time by placing raw salmon, fresh lemon slices and a mix of chopped tomatoes, garlic, basil and red onion on a piece of aluminum foil; seal it to create a packet and throw it on the grill.
*Use a teriyaki marinade to add a kick to your chicken breasts and step up your grilling game with bacon-wrapped beef filets or marinated pork loin.
*Put a spin on the classic burger with Alaskan salmon or ground turkey patties.

With these simple tips and recipes, you'll be ready to show off your grilling expertise at any time. Visit www.aldi.us for more ideas.

Grilled Avocados with Vegetable Relish

$1.16 per serving at ALDI.

Recipe courtesy of Chef Kates, ALDI Test Kitchen

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 8

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.

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