Charred Avocados Stuffed with Grilled Zucchini & Roasted Red Pepper

Ingredients

2 ripe but firm avocados, halved and pitted

1 zucchini, diced or cut into small half-moons

1 red pepper, diced

1 tbsp olive oil

Salt & pepper to taste

Juice of ½ lemon or lime

Optional: crumbled feta, chili flakes, fresh herbs (like basil or cilantro)

Directions

Brush the cut sides of the avocado with olive oil.

Place face-down on a hot grill or pan for 2–3 minutes, until lightly charred. Set aside.

Toss zucchini and red pepper with olive oil, salt, and pepper.

Grill or sauté until tender and slightly caramelized, about 5–7 minutes. Remove from heat and toss with lemon or lime juice.

Scoop a little extra flesh from each avocado half to create more room (optional—just don’t waste it!).

Pile the grilled veggie mixture into each avocado half.

Sprinkle with feta, chili flakes, and chopped fresh herbs.

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