Chunky Grilled Vegetable Guacamole
Courtesy of CanolaInfo
Servings: 8
Prep Time: 10 Min.
Cook Time: 6 Min.
Prep Time: 10 Min.
Cook Time: 6 Min.
What you need:
* 2 Tbsp. canola oil, divided (plus more for the grill) (30 mL)
* 1 small zucchini, cut lengthwise in 3 long strips
* 1 red bell pepper, cored, seeds removed, sliced in half
* 1 just ripe avocado, peeled, sliced in half
* 1/2 small red onion, sliced in half
* juice of 1 lime
* 1/4 c. cilantro, minced (60 mL)
* 1 small zucchini, cut lengthwise in 3 long strips
* 1 red bell pepper, cored, seeds removed, sliced in half
* 1 just ripe avocado, peeled, sliced in half
* 1/2 small red onion, sliced in half
* juice of 1 lime
* 1/4 c. cilantro, minced (60 mL)
What to do:
1. Prepare grill by brushing with canola oil. Preheat grill to medium-high.
2. Lightly brush both sides of vegetables with 1 Tbsp (15 mL) of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
3. Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4. Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
* Recipe courtesy of Patricia Chuey, RD and CanolaInfo.
2. Lightly brush both sides of vegetables with 1 Tbsp (15 mL) of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
3. Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4. Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
* Recipe courtesy of Patricia Chuey, RD and CanolaInfo.
Nutritional information:
Calories: 80; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 4g; Fiber: 2g; Sugar: 1g; Protein: 1g; Sodium: 0mg;