Being in California, avocados are available nearly all year round. But they can be a real challenge. Sometimes they're too hard to eat and then you put them in a brown bag to ripen and promptly forget about them. At least that's what I do. Often. Then I remember them and they've passed their prime.
But now I have the solution... Grill them! Well, marinate them then grill them to perfection. They turn bright neon green and taste spectacular.
4 firm avocados, halved and pits removed
1/2 c olive oil
1/4 c lemon juice
1 tsp red pepper flakes
3 cloves garlic, crushed
In a large bowl, combine avocado halves with remaining ingredients. Cover bowl with cling wrap and let rest at room temperature for at least 1 hour.
Heat grill or grill pan on medium heat. Place avocado halves flesh side down onto grill and cook for 6-8 minutes or until avocados feel soft.
Remove avocado halves to a plate and allow to cool for a minute or two. Scoop flesh from skin and serve as a side dish or on a fresh salad.