Roasted Veggie Guacamole


It seems as though the Summer heat is still raging on here in Southern California, doesn’t the Mother Nature know that I want it to be Fall already?! Oh well… ‘Tis the season for the start of football, from what I’ve heard from family and friends. I’m not a huge sports fan, as far as following teams goes; I’m more into the idea of actually playing sports, myself. Either way, I do like to find any reason at all to get together with friends and have a great time, even if it does revolve around 300 lb. men ramming their heads into each other. *Ouch!*

What better snack to have on hand than guacamole? Seriously. I feel as though it is a mandatory party food, and is almost always amazing (depending on who makes it, obviously ;)). I have made guacamole several different ways, but thought that I’d try something a little different this time around. Something that gave the guacamole deeper flavors, that weren’t necessarily as fresh as some recipes, but that made it utterly addicting. It just so happened that my grill started malfunctioning a couple of days before I made this, but that alone did not discourage me. On to the oven!

I know that the last thing you want to do in this heat is turn on your oven, but I assure you, this is more than worth it. Plus, you can chop up the ingredients smaller when they’re on a baking sheet as opposed to being on the grill, which makes the veggies roast faster and saves you time and more of a mess. Also, roasting the onion and garlic takes a bit of the bite away that it usually has when it’s raw, giving it a sweet, more mellow taste. Mmmm…

One Year Ago: Big Ol’ Salad!

Not your typical Guacamole, this dip is filled with roasted veggies that bring a caramelized sweetness to its fresh base.
Author Jackie of Vegan Yack Attack


  • 1 C . Red Onion Chopped
  • 3/4 C . Red Bell Pepper w/o Seeds and Stem, Chopped
  • 3/4 C . Tomato Chopped
  • 1/2 C . Corn Kernels
  • 3 Tbsp . Fresh Jalapeño w/o Seeds and Stem, Chopped
  • 3 Cloves Garlic Sliced
  • 1 tsp . Melted Coconut Oil
  • 4 C . Avocados Mashed
  • 2 Tbsp . Fresh Lime Juice
  • 2 Tbsp . Fresh Cilantro Minced
  • Salt & Pepper


  1. Preheat the oven to 375ºF and get a small baking sheet out. In a large bowl, toss together the red onion, bell pepper, tomato, corn, jalapeño, garlic and coconut oil, along with a couple shakes of salt and pepper.
  2. Spread the veggies out on the baking sheet evenly and roast them for 18-20 minutes (make sure that they do not burn).
  3. While the veggies are roasting, use the same large bowl to mash together the avocados, lime juice and cilantro.
  4. Once the veggies are done roasting, add them to the avocado mash and stir together thoroughly, even mashing them together a bit.
  5. Season with salt and pepper to taste and set in the refrigerator to cool for 30 mins. This also helps the flavors meld together. Serve with fresh jicama sticks or your favorite organic tortilla chips.

When I was done making the guacamole, I had a hard time keeping myself from eating it all in one sitting! It’s honestly addictive, and will be a stand out dish at the next party you attend. What are some of your favorite ways to use guacamole?


20 Comments on “Roasted Veggie Guacamole

  1. Very interesting! It’s a funny combo since they say that guac is one raw dish that everyone loves and here it isn’t raw but I’m willing to bet it’s delicious. Love the grilled onion addition.

    • I never that of guacamole that way, but you’re so right! And I too, love the grilled onion/garlic, it adds a little sweetness to it.

    • If you try it out, post it on instagram, I’d love to see your version! 🙂

  2. I love this idea and will definitely try it soon! I love my guacamole as a topping for taco salad. That plus salsa is better than salad dressing any day!

    • I am so with you, there; I love putting salsa on salads, hummus too. Mmm…

  3. Wow, what an awesome way to make guacamole that much more delicious! I usually just eat guacamole with a spoon straight from a bowl 😛 I sometimes use it as a sort of topping for a simple lemon-herb grilled chicken breast (just a dollop) and that’s really good too. Quick question: how many avocados did you use to make 4 cups mashed? Thank you for the recipe!

    • I would say that I used roughly 5 1/2 avocados, I believe, it really depends on the size. Mine were around what I would call “average size” for Southern California.

  4. What a wonderful recipe! Summer is still going strong here, too. But I think I’ll better be on the safe side and try this recipe very soon.

  5. What a great twist on what is definitely a mandatory party food. This will definitely be happening in our house very soon. 🙂

    And I’m with you- I’m not totally into watching football, but I do love getting together to watch it with friends.

  6. Yum, yum! I love putting mashed avocado (not guacamole, only because I never make it!) on my sandwiches . . . I get 1-2 Joseph’s Lavash breads, and do a layer of lettuce (about 4-5 big pieces), about 4-5 slices of vegan deli slices (like Light Life or Tofurky or something), and then a thick smearing of smashed ‘cado. Then I cut it in half . . . and eat it all up! 🙂

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