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

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

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

Torta Leggera al LimoneSuper-Light Lemon Sponge Cake

There is nothing better than having a cup of tea in the afternoon with a piece of homemade cake and I find a light lemon cake leaves me feeling satisfied, because I’ve had a treat and feel pampered but I don’t feel too full before dinner. I have created many variations of lemon cakes but this one gives you an option of a delicious cake that is incredibly low in fat and calories without compromising...

16

Serves

7

Ingredients

Lemon

Main Ingredient
View Recipe