I like to taste the texture of the avocado, these are buttery and smooth, and I don't like mashing them to a pulp. So the trick is to discover what I like alongside them as much as mixed into them One of the sandwiches I liked the most at the launch party at the Dorchester recently was the one with roasted red peppers. So today I matched my avocado with roasted vegetables and a green salad.
I simply lightly oiled and seasoned sliced red peppers, aubergines (the large black ones and some smaller purple streaky ones), cherry tomatoes and courgettes, and griddled them until cooked through. I have a nice square Le Creuset griddle pan that works brilliantly for vegetables like this. You can also roast them in the oven, but then you don't get the smokiness that the charred stripes give.