Preheat grill or grill pan on medium-high.
In small bowl, combine lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Slice avocados in half, and remove pits, leaving skin intact. Brush lemon juice mixture onto flesh and skin side of each avocado, to prevent sticking on grill. In small bowl, toss tomatoes, bell peppers and onions with 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining 2 tablespoons olive oil. Grill avocados flesh side down, 1 to 2 minutes until dark grill marks form. Flip and continue cooking for 1 to 2 minutes more. Grill remaining vegetables for 3 to 4 minutes on each side, or until charred and tender. Place avocado halves on serving plate. Transfer remaining vegetables to food processor. Add crushed red pepper. Pulse gently to form chunky relish. Top each avocado half with vegetable relish, sprinkle with feta cheese. Drizzle with remaining lemon juice mixture.
Italian Summer Kabobs$1.50 per serving at ALDI.Recipe Courtesy of Chef Stacey, ALDI Test KitchenPrep time: 25 minutesCook time: 5 minutesServes: 202 onions, cut into eighths1/4 cup Italian dressing14 ounces Italian with sundried tomato sausages, cut into 1" sections8 ounces fresh mozzarella, diced into 20 pieces20 large toothpicks or small skewers
Marinate onion petals in dressing for 20 minutes. Skewer 2 onion petals and a sausage onto toothpick. Grill until sausage reaches 165 degrees (approximately 5 minutes). Add a chunk of mozzarella to each skewer; serve.
Grilling on a Stick
Switch up the usual cookout by hosting a summer kabob party. Food stylist Janice Stahl shops at ALDI to put together an affordable spread that includes spearing cherry tomatoes, fresh mozzarella and red onion drizzled with balsamic vinegar as an appetizer and chicken or sausage, bell pepper, zucchini and mushrooms for a main course. Even dessert comes on a stick with blueberries, marshmallows, fresh strawberries and a chocolate sauce for dipping.
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