Recipe: Grilled Avocados and Chiles - a podcast by WNYC Studios

The interplay of charred poblano chile, bell pepper, and onion—combined with sautéed garlic and basil—make for a rich, flavorful accompaniment to Chicken Under a Brick. And for the record, you haven’t lived until you’ve eaten a grilled avocado.

6 to 8 servings

• 3 Tbsp. extra-virgin olive oil, divided, plus more for brushing
• 1 large poblano chile, quartered, seeded
• 1 large red bell pepper, quartered, seeded
• 1 red onion, cut into ½-inch slices
• Kosher salt and freshly ground black pepper
• ¼ cup red wine vinegar, more as needed
• 2 garlic cloves, sliced
• 1 cup fresh basil leaves
• 4 avocados, halved and pitted
• ¼ tsp. chili powder

Ingredient Info: Poblano chiles are available at specialty foods stores, farmers’ markets, Latin markets, and some supermarkets.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grate with oil. Season chile, bell pepper, and onion with salt and pepper. Grill, turning occasionally, until softened and charred in spots, about 12 minutes. Transfer onion to a medium bowl. Transfer chiles and peppers to a work surface and cut lengthwise into 1-inch slices. Add to bowl with onion. Add ¼ cup vinegar and toss to coat.

Heat 2 Tbsp. oil in a small skillet over medium-low heat. Add garlic and cook until soft but not browned, about 4 minutes. Add basil and stir to wilt. Transfer basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.

Rub cut side of avocados with remaining 1 Tbsp. oil, season with salt, and sprinkle with chili powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. Serve with chicken and vegetables.

FromThe Grilling Book: The Definitive Guide from Bon AppétitEdited by Adam Rapoport/Andrews McMeel Publishing, LLC

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