It seems as though, lately, I have been somewhat of a grilling machine. I just can’t stop! With this month’s love bloghop theme being #tomatolove, I knew right away that the first recipe would involve grilling them; but, I wasn’t sure exactly how I was going to use them after the preparation. I have a few different ideas, but I’ll make them later this month once I’ve made a few trips to the farmers market.
First off, these stacks may look a little fancy, but they are super easy to make and put together. They make for a great appetizer for an outdoor dinner party or BBQ, and as I experienced last night, people will be pretty impressed by their presentation (just make sure to not relay how easy they were to make ;)). As you can see, you can interchange the veggies to whatever you prefer most, as long as you can cut it into somewhat of a circular shape.
I was able to use some more zucchini from my garden, thankfully; I’ve been giving these damn things away! Before this recipe, I had never tasted grilled avocado, but now I feel like this will be a common occurrence for the rest of the season. All of these grilled veggies paired with a little homemade BBQ sauce and a light, smoky almond cream make for a winning combination.
One Year Ago: Strawberry Mint Bubbly
- 2 Cups Raw Almonds Soaked in water for 2 hours
- 1 1/4 Cup Water
- 1/4 Cup Olive Oil
- 1 Tbsp . Fresh Lemon Juice
- 2 Cloves Garlic
- 1 tsp . Liquid Smoke
- 3/4 tsp . Onion Powder
- 1/2 tsp . Paprika
- 1/2-3/4 tsp . Smoked Sea Salt
- 1/4 tsp . Cayenne Pepper
- 3 1/2 Cups Tomato Slices Roughly 3/8" thick
- 2 Medium-sized White Onions Sliced 3/8" thick
- 2 Medium-sized Avocados Sliced width-wise 3/8" thick
- 2 Cups Zucchini Sliced 3/8" thick into medallions
- Salt & Pepper
- Your favorite BBQ sauce or make this recipe.
Turn on your grill to medium heat (around 350°F).
In a food processor puree together the raw almonds, water, olive oil, lemon juice, garlic, liquid smoke, onion powder, paprika, smoked sea salt and cayenne pepper.
You may need to scrape the sides a couple of times to get an even consistency. Add salt as preferred and set the mixture aside.
Lay out all of the sliced produce and sprinkle salt and pepper over both sides before placing on the grill.
The cooking times for each fruit/vegetable are different, so grill them until each side is slightly charred (anywhere between 4-8 minutes on each side), adding a light coat of BBQ sauce to each side.
After the slices are done on the grill, assemble them in assorted stacks with two layers of 1 1/2 Tbsp. of Almond Cream in each stack.
Place a toothpick through the top of each one and serve immediately. If you are bringing these to a party, etc. you can place them in a casserole dish covered with foil and bake them at 350°F for 15 minutes to reheat.
What are some of your favorite fruits and veggies to grill?
The bloghop, this month, is filled with many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Badger Girl Learns To Cook | Kimberly | @BdgrGrl
Cheap Ethic Eatz | Cheap Ethic Eatz | @cheapethiceatz
Mis Pensamientos | Junia | @juniakk
No One Likes Crumbley Cookies | TR | @TRCrumbley
Oh Cake | Jess | @jesshose
Pippi’s In the Kitchen Again | Sheila | @shlylais
Rico sin Azucar | Helena | @ricosinazucar
Teaspoon of Spice | Deanna | @tspbasil
That Skinny Chick Can Bake | Liz | @Thatskinnychick
You Made That? | Suzanne | @YouMadeThatblog
Please join in on the #tomatolove fun by linking up any tomato recipe from the month of July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #tomatolove event! The twitter hashtag is #tomatolove.