Cheesy Grilled Vege Skins with Guacamole
Photography by Josh Griggs.
You can bake the vegetables 1–2 days ahead but take off the excess flesh while they’re still warm. Store the skins in the fridge until ready to grill. They won’t be as crisp as oven-roasted but equally delicious.
Serves: 8
INGREDIENTS
Skins
2 each large agria potatoes and regular kumara
1 large beauregard kumara
olive oil, sea salt
250 grams fresh bocconcini in whey, drained
chilli flakes, smoked paprika
Guacamole
2 ripe avocados
2 cloves garlic, crushed
pinch chilli flakes
2 spring onions, very thinly sliced
2–3 tablespoons lemon juice
METHOD
Preheat the oven to 180°C fan bake.
Scrub the vegetables and dry on kitchen towels. Rub with oil and season with salt. Place on a baking tray and roast until tender when pierced with a skewer. Set aside until just warm.
Cut lengthways into quarters then scoop out ¾ of the flesh, leaving a ½cm layer on the skin. Cut each quarter in half.
Guacamole: Roughly mash the avocado with a fork then mix in the remaining ingredients and season generously with salt and pepper.
To cook: Brush both sides with olive oil and season. Cook on a preheated barbecue until golden and crisp in places. Turn flesh side up, then top with slices of bocconcini. Close the lid of the barbecue (or cover with something like the lid of a wok) and cook until the cheese has melted. Sprinkle with a pinch of chilli flakes and smoked paprika, if desired.
Arrange on a platter with the guacamole and serve hot.
Related Content
RecipeGrilled Crayfish, Potato Skins and Aioli
Article by Claire Aldous
RecipeRoasted Spring Vegetables with Miso and Ginger Dressing
Article by Claire Aldous
RecipeGrilled Vegetables with Romesco Sauce
Article by Claire Aldous
RecipeRoasted Autumn Vegetables with Raw Walnut Curry Cream
Article by Kelly Gibney
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.