It may sound like a weird idea to throw avocados on the grill, but they’re great prepared this way, say Chowhounds. “A-m-a-z-i-n-g,” raves jmullen1251, who calls grilled avocado an “item of wonder.”
Start with very slightly underripe avocados, recommends Sam Fujisaka. “Ready when firm, slightly charred on the outside and hot and almost cooked in the inside,” he says. Cut the avocado in half or in quarters, leave the skin on, and grill cut-side down.
Hounds eat grilled avocados on their own, as a side dish, or use them in salads and salsas. You can brush them with oil and balsamic vinegar or mango juice and rum before grilling, or honey and lime juice after. Claudette grills avocados, peaches, shrimp, and halved heads of romaine to make a great smoky salad. (Use very light dressings so as not to overwhelm the smokiness, she recommends.) Old Spice loves kabobs of chunks of chicken and avocado with grape tomatoes and a lime-cumin vinaigrette.
Board Link: Grilled Avocado?
That sounds like it would go good on a lot different foods.If you want to take a look at the collection of tips and recipes I have for grilling you can visit http://www.cookingandgrillinoutdoors.com
the avocados have to be ripe, in my opinion. using “very slightly underripe” avocados is tricky: if they are hard in any respect, they will not taste good or grill up right.