Avocado and Grilled Veggie Torta Recipe

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Prep Time: minutes
Cook Time: minutes
Yields: servings


  • 1 tablespoon olive oil
  • 2 red or yellow bell pepper seeded and sliced
  • ½ red onion peeled and sliced
  • 1 small zucchini peeled and sliced
  • ½ teaspoon Ground black pepper
  • 2 ripe, fresh Hass avocados seeded, peeled, diced, divided
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons crumbled cotija cheese
  • 1 telera (Mexican-style soft sandwich rolls)
Serving suggestion: 1/2 sandwich per serving.

This Love One Today® fresh avocado recipe is another way to make the American Heart Association’s® recommendations part of your healthy lifestyle.

Stuffed with fire-grilled vegetables and a sprinkling of light queso.

Heart-Checked certification does not apply to all recipes or information unless expressly stated. American Heart Association and Healthy For Good are trademarks of the AHA.

Recipe courtesy of Fresh Avocados – Love One Today®


  1. Preheat grill to medium-high.
  2. Drizzle oil over peppers, onions and zucchini; sprinkle with black pepper. Place vegetables on grill, turning occasionally, until cooked to desired doneness.
  3. Mash half of the avocado with hot pepper sauce; spread over the bottom halves of rolls.
  4. Layer grilled vegetables and cheese on bottom halves of rolls, dividing evenly. Top with remaining avocado.
  5. Replace the bread top and press down firmly to compress ingredients.
  6. Wrap tightly and refrigerate until ready to serve. Cut in half just before serving.

Chef Notes

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Tomatoes will keep longer if you store them with their stem down.

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