Avocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e Capperi
Grilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my grilled avocado stuffed with tomatoes, spring onions, olives & capers for you to enjoy.

This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.

TwitterFacebook

4

Serves

14

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes

Type

Ingredients

Ingredients

  • 2 Avocados, Large, Ripe, Halved & Stoned
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 x 150g Ball of Mozzarella Cheese

For the Filling

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Plum Tomato, Fresh, Deseeded, 1cm Chunks
  • 2 tablespoons Sun-Dried Tomato Paste
  • 2 Spring Onions, Roughly Chopped
  • 50g Green Olives, Pitted, Drained, Roughly Chopped
  • 1 tablespoon Capers, Drained
  • 3 tablespoons Lemon Juice, Freshly Squeezed
  • 1 tablespoon Sherry Vinegar
  • 2 teaspoons Runny honey
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest grilled avocado stuffed with tomatoes, spring onions, olives & capers! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the grill to medium high. Place the avocados on a baking sheet, cut-sides up, and brush the flesh with the oil. Grill for 5 minutes or until the flesh starts to brown. Set aside.
  2. Combine the ingredients for the filling in a medium bowl. Divide the filling evenly between the avocado halves.
  3. Cut the mozzarella into quarters, then cut each quarter into thirds. Top each stuffed avocado half with 3 mozzarella slices.
  4. Place under the grill for 3 minutes or until the mozzarella starts to melt. Grind some black pepper over the top and serve immediately.

Once you’re done, simply sit back and enjoy your grilled avocado stuffed with tomatoes, spring onions, olives & capers and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Build Your Own Beef Bruschetta

View Recipe

Next Recipe

Asparagus, Ricotta, Chilli and Parmesan Tartlets

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Insalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe

Musse di cioccolato fondente e frutti di boscoDark Chocolate Mousse With Summer Fruits

Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland; indeed, it was the famous Turin based firm Cafarel that inspired the Swiss to start making chocolate on a commercial scale. Rich chocolate desserts...

8

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Fillet of Cod with Spicy Red Pesto

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

4

Serves

8

Ingredients
View Recipe

Bellini in GelatinaFresh Blackberry and Prosecco Jelly

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...

6

Serves

6

Ingredients

Blackberries

Main Ingredient
View Recipe

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe