Grill it: Avocado tomato appetizer
Quarter two avocados, removing the pits and leaving skin on. Halve four Roma tomatoes. Grill avocados and tomatoes four to five minutes per side. Arrange on a large platter topped with freshly squeezed lemon juice and a sprinkle of queso fresco or cotija cheese (a salty Mexican-style cheese).
Grill it: Fruit
Fruit is made for the grill because the sugars caramelize, bringing out a natural sweetness. Halve peaches or plums (removing the pits), or slice mangos, pineapple, bananas or plantains. Toss fruit with a small amount of canola or grapeseed oil and a drizzle of agave nectar or honey. Grill two to three minutes per side for softer fruit, or three to four minutes per side for firmer fruit. Serve warm with a small scoop of vanilla bean ice cream, or caramel and sea salt gelato. Or keep it light with yogurt and a sprig of fresh mint.
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