Herb-Infused Dip with Grilled Vegetables

Ingredients

Estimated total cost: €15.75 · €3.94/serving

• 2 ripe Hass avocadosEst. price €1.80–€3.50
• Oil, for coating (use a high smoke point oil like avocado or grapeseed oil for grilling)Est. price €0.05–€0.15
• 5 large tomatillos, peeled and rinsedEst. price €2.00–€4.00
• 2 jalapeño chiles, stemmed, halved lengthwise, and seededEst. price €0.40–€0.80
• 2 tablespoons roasted garlic (roast garlic cloves in foil at 400°F for 20-30 minutes until soft)Est. price €0.30–€0.60
• Juice of 2 limes (about 1/4 cup) (roll limes on the countertop before juicing to extract maximum juice)Est. price €0.60–€1.20
• 1 cup fresh basil leavesEst. price €2.50–€4.50
• 1 1/2 teaspoons sea saltEst. price €0.10–€0.25
• An assortment of lightly charred vegetables, such as asparagus, jicama, fennel, snap peas, mushrooms, cherry tomatoes, baby carrots, and endive, for servingEst. price €8.00–€15.00

Steps

1. 1

   Prepare the grill grates by rubbing them with oil to avoid food sticking. Create a medium-heat fire, ensuring that the embers are positioned 3 to 5 inches below the cooking surface in your designated medium-heat zone.

2. 2

   Prepare the dip by halving the avocados and discarding the pits. Cut each half into quarters while keeping the skin intact. Brush the exposed flesh with oil and grill over medium heat until grill marks form, approximately 60 seconds per side. Once done, set aside for later use.

3. 3

   Begin by brushing the tomatillos and jalapeños with oil before grilling them over medium heat. Ensure to cook them on all sides until they are nicely charred, but be careful not to let them become blackened. This process should take approximately 5 minutes in total.

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• Cultural note

  The use of avocados and jalapeño chiles in the dip suggests a Mexican influence, while the grilling technique for vegetables is popular in many cuisines around the world. Herbs like basil add a refreshing touch, making this dish a fusion of flavors.

• Seasonal note

  This dish is best made in the spring and summer when avocados, tomatillos, jalapeño chiles, and fresh basil are in season. Grilling the vegetables is ideal during the warmer months when outdoor cooking is more enjoyable.

• Health note

  The dip and grilled vegetables provide a good source of healthy fats from avocados and olive oil, as well as fiber and essential vitamins like C and K from the vegetables. The dish is relatively low in calories and sugar but high in sodium, so moderation is key.