| Cooking time | 30 minutes |
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Clean & preheat your outdoor grill or indoor grill pan. Wash & scrub all your veggies well.
Slice avocado & endive in half, lengthwise, remove avocado pit. No need to peel carrots, beet or radishes before grilling. (Pro Tip: For beet; wrap in foil & roast in a 350F degree oven for 30-40 mins, or simply slice & grill.)
Grill carrots, beet & radishes for at least 6-7 mins, watching that they donât burn or overcook.
Grill avocado & endive face-down, all other veggies must be turned, flipped or rotated. (Note: As each sliced or whole veggie finishes, remove from heat & set aside on a plate to cool down.)
Trim leafy tops off carrots & radishes & discard, slice root veggies into medallions. Carefully scoop out avocado halves from their skin. Now youâre ready to plate & serve.
Bake filled ramekins on preheated baking sheet, for aprx 6-8 mins at 450F degrees.
Carefully remove from oven. The center will be quite soft. Let cake cool for 1 min.
Cover with your dessert plate & quickly but carefully invert. Let cake sit inverted in its ramekin for 10 secs or so before unmolding them.
Slice & fan strawberries for garnish. Dust tops of generously with powder sugar & serve immediately.
