Farmers' Market Roasted Vegetable Salad-Stuffed Avocados

TOTAL TIME: 15 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 15 hr
 
YIELD: 4 servings
LEVEL: Easy

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
  • 3 tablespoons olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 2 ripe avocados
  • 1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest)
  • 1 ear fresh corn, husk and silk removed
  • 1 1/2 tablespoons chopped fresh parsley leaves
  • 1 1/2 tablespoons chopped chives
  • 1 tablespoon chopped dill
  • Mixed greens or arugula, optional
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat oven to 450 degrees F.

In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons 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.

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.

Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.

In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.

Place each avocado half on a 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on May 29, 2011

    Flag

    Excellent but FYI there is a type-o. It doesn't take 15 hrs,30 minutes
    just in case that total time scares you from making it.
    Do try it!!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.