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Roasted vegetable guacamole - this slight twist on the beloved avocado dip is bursting with lovely charred flavors of sweet caramelized onions, tomatoes and jalapeños, smoky cumin, and bright citrus and floral notes from the lime and cilantro. | www.viktoriastable.com

Roasted vegetable guacamole

Roasted vegetable guacamole - this slight twist on the beloved avocado dip is bursting with lovely charred flavors of sweet caramelized onions, tomatoes and jalapeños, smoky cumin, and bright citrus and floral notes from the lime and cilantro.
Course Snack / Appetizer
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 280 kcal
Author Viktoria

Ingredients

  • 4 avocados
  • 1 red onion
  • 2 cups cherry tomatoes
  • 2 jalapeños
  • 2 Tbs olive oil
  • 2 garlic cloves pressed
  • 4 Tbs freshly squeezed lime juice
  • 1/2 cup fresh chopped cilantro
  • 1 tsp ground cumin
  • salt to taste

Instructions

  1. Preheat your oven to 400 °F.
  2. Cut the onion into about 8 wedges, and separate them.
  3. Halve the cherry tomatoes, if big, or leave whole.
  4. Place the cherry tomatoes, the onion pieces and the 2 jalapenos on a baking sheet, drizzle with olive oil, and salt, and roast for 40-45 minutes until they are nicely caramelized and char marks appear.
  5. Let the veggies cool to a room temperature, then roughly chop.
  6. Cut the avocados in half, and scoop out the flesh; place in a large bowl and add the lime juice, pressed garlic, cumin, and salt, then mash with a fork slightly, making sure there are still big chunks left.
  7. Add the roasted veggies, and chopped cilantro, and lightly stir.
  8. Taste, and adjust the salt and acidity if needed.