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.
Roasted Vegetable Guacamole [Vegan]
- 4 avocados
- 1 red onion
- 2 cups cherry tomatoes
- 2 jalapeños
- 2 tablespoons olive oil
- 2 garlic cloves pressed
- 4 tablespoons freshly squeezed lime juice
- 1/2 cup fresh chopped cilantro
- 1 teaspoon ground cumin
- salt to taste
Preheat your oven to 400°F.
Cut the onion into about 8 wedges, and separate them.
Halve the cherry tomatoes, if big, or leave whole.
Place the cherry tomatoes, the onion pieces and the 2 jalapeños 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.
Let the veggies cool to a room temperature, then roughly chop.
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.
Add the roasted veggies, and chopped cilantro, and lightly stir.
Taste, and adjust the salt and acidity if needed.