Roasted Vegetable Guacamole

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 175, total fat 15 G., saturated fats 2 G., proteins 2 G., carbohydrates 12 G., fiber 8 G., cholesterol 0 mg, sodium 325 mg, sugar 2 G.

For a richer, smoky flavor, try grilled avocado halves and chili peppers in your guacamole. This recipe calls for grilling the vegetables, but if you have access to an outdoor grill, even better!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 avocados, halved and pitted
2 large jalapeños, halved and seeded
2 medium cloves garlic, crushed into a paste with coarse salt, or grated
1 small red onion, finely chopped
Juice of 1 lemon
Juice of 1 lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Avocado, guacamole sauce, jalapeno pepper, red onion, lemon juice

Cooking the dish according to the recipe:

Heat a grill pan over medium heat and place the avocado and jalapeño cut-side down in the pan. Cook until the avocado and jalapeño begin to char, 3 to 5 minutes.
In a medium bowl, drizzle the garlic and onion with lemon and lime juice. Season generously with salt and set aside to allow the flavors to meld.

Peel the avocado. Place a wire rack over a bowl. Working with one avocado half at a time, place it cut-side down on the rack and press down. The rack will cut the avocado into cubes. Repeat with the remaining avocado halves. Finely chop the jalapeño and add to the guacamole. Mash with a fork until smooth. Season with salt and serve.

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