Recipe courtesy of Ingrid Hoffmann
Episode: Farmer's Market
Farmers' Market Roasted Vegetable Salad-Stuffed Avocados
Total:
15 hr 30 min
Prep:
30 min
Cook:
15 hr
Yield:
4 servings
Level:
Easy
Total:
15 hr 30 min
Prep:
30 min
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

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.

Recipe courtesy of Ingrid Hoffmann
Episode: Farmer's Market

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Farmers' Market Vegetable Soup

Recipe courtesy of Weight Watchers

Chopped Salad with Roasted Vegetables

Recipe courtesy of Tiffani Thiessen

Effen Avocado

Recipe courtesy of Epic

Marinated Avocado

Recipe courtesy of Michael Chiarello

Grilled Avocado Rockamole

Recipe courtesy of Michael Chiarello

Chocolate Avocado Pudding

Recipe courtesy of Jason Wrobel

Crab and Avocado Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Lobster Avocado Cocktails

Recipe courtesy of Lynn Crawford

Scallops with Mango and Avocado

Recipe courtesy of Brian Boitano

So Much Pretty Food Here