Serves: 4
Total Calories: 102
TO MAKE THE GUACAMOLE: Brush or spray the onion slices, jalapeno, and green onions all over with olive oil. Grill over Direct Medium heat until well marked and tender, turning once halfway through grilling time. The onion slices will take 10 to 12 minutes, the jalapeno 4 to 6 minutes and the green onions 3 to 4 minutes.
Finely chop the grilled vegetables and place in a medium bowl. Add the remaining guacamole ingredients and stir with the back of a fork until thoroughly combined. Serve at room temperature with tortilla chips.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Guacamole With Fire-Roasted Vegetables recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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