Ryan and I made some impromptu grilled veggie fajitas the other night. We also had corn on the cob with lime butter. Regarding the recipe I linked, I don't grill the corn. Instead, I steam it in a large pot. But I LOVE that butter. Add extra red pepper if you want more heat. I actually think the butter is better in a very soft room temperature consistency before making the Lime Butter. If it's too solid (but still soft) the juice won't combine. Having the butter mixture in a soft, solid state is less messy for application [with a pastry brush] than a melted mixture.
Prepping onions and peppers for the grill. After slicing 1 Vidalia onion into sections just shy of a 1/2 inch thick, I slid two toothpicks in either end to keep them from falling apart on the grill. Genius! I also brushed the onions with olive oil, then I sprinkled on some salt and freshly ground pepper.
As for the red peppers, I halved them then sliced a bit of each end in order to press them relatively flat for more even grilling. Next came the dousing of olive oil and salt and pepper.
On the grill. This is obvious.
This is some mighty fine avocado! Click to take a closer look. Mmm mmm.
An avocado slicer is a waste of space in my opinion...not present in my kitchen! To "peel", don't try to peel the skin off the meat. Halve the avocado, remove the pit, then slide a spoon inside and around the skin (against the skin) and scoop out the flesh in one piece. Then slice as desired. If you want to dice the avocado, don't scoop it out. Rather, run a butter knife both ways across the flesh and then scoop out the chunks with a spoon.
The final product: flour tortilla spread with sour cream, topped with vegetables, avocado slices, Tyler Florence's Simple Salsa, some Cholula and a squeeze of lime. It was delicious and full of flavor. See what you can throw together with a bounty of summer vegetables.