Farmers' Market Roasted Vegetable Salad-Stuffed Avocados
lisa
ingredients
- 4 medium carrots, cut into 1/2 inch rounds and rounds cut in 1/2
- 1 medium zucchini cut into 1/2 inch dice
- 1 medium yellow squash, cut into 1/2 inch pieces
- 1 medium red pepper, cut into 1/2 inch dice
- 2 Tbsp olive oil, divided
- Coarse salt and freshly ground pepper
- 2 ripe avocados
- 1 lemon, zested and juiced (2 to 3 Tbsp and 1 Tbsp zest)
- 1 ear fresh corn, husk and silk removed
- 1 1/2 Tbsp chopped fresh parsley leaves
- 1 1/2 Tbsp chopped chives
- 1 Tbsp chopped dill
- Mixed greens or arugula, optional
directions
- 1
Preheat oven to 450 degrees
- 2
In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 Tbsp olive oil, salt, and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.
- 3
Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside.
- 4
Cut the avocado in half lengthwise and remove pit, leaving skin on. Sprinkle with 1 Tbsp of lemon juice to prevent avocados from discoloring.
- 5
In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 Tbsp olive oil, and fresh herbs. Taste and reseason with salt and pepper if needed.
- 6
Place each avocado half on small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.
Source: FN
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