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Chunky grilled vegetable guacamole

Forget the stuff in a tub – this dip will shine at your next backyard party
Recipe and photo provided by
Vegetable guacamole in a bowl with tortilla chips and avocado in background
8 servings / 15 min 

Prep 10 min / Cook 5 min

Enjoy this delicious guacamole as a snack or appetizer with a few whole grain tortillas. It’s also nice as a side to grilled fish, chicken or any Mexican dish. Ole!


  • 2 tbsp (25 mL) canola oil, divided (plus more for the grill)
  • 1 small zucchini, cut lengthwise in 3 long strips
  • 1 red bell pepper, cored, seeds removed, sliced in half
  • 1 just ripe avocado, peeled, sliced in half
  • ½ small red onion, sliced in half
  • juice of 1 lime
  • ¼ cup (50 mL) cilantro, minced 
  1. Prepare grill by brushing with canola oil. Preheat grill to medium-high.
  2. Lightly brush both sides of vegetables with 1 tbsp (15 mL) of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
  3. Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
  4. Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving. 
Nutritional info per serving (1/4 cup / 50 mL)
  • Calories 80
  • Protein 1 g
  • Total Fat 7 g 
  • Saturated Fat 1 g
  • Cholesterol 0 mg  
  • Carbohydrates 4 g 
  • Fibre 2 g 
  • Sugars 1 g 
  • Added sugars 0 g
  • Sodium 0 mg
  • Potassium 185 mg 
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