Farmers' Market Roasted Vegetable Salad-Stuffed Avocados

Name: Farmers' Market Roasted Vegetable Salad-Stuffed Avocados
Prep time: 15 h 30 min
Cook time: 15 h 30 min
Total time: 15 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Mixed greens or arugula, optional; 2 ripe avocados; 4 mediums carrots, cut into 1/2-inch rounds and rounds cut in 1/2; 2 Tbsps chopped chives; 4 servings Coarse salt and freshly ground black pepper; 1 Tbsp chopped dill; 1 ear fresh corn, husk and silk removed; 2 Tbsps chopped fresh parsley leaves; 1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest); 3 Tbsps olive oil, divided; 1 medium red pepper, cut into 1/2-inch dice; 1 medium yellow squash, cut into 1/2-inch pieces; 1 medium zucchini cut into 1/2-inch dice

Farmers' Market Roasted Vegetable Salad-Stuffed Avocados might be a good recipe to expand your side dish collection. One portion of this dish contains roughly 5g of protein, 26g of fat, and a total of 327 calories. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up arugula, parsley leaves, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 hours and 30 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Salt And Pepper

Red Pepper

Olive Oil

Zucchini

Carrot

Squash

Equipment you will use

Bowl

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.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Aluminum Foil

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.

Ingredients you will need

Corn Kernels

Equipment you will use

Knife

Bowl

Cut the avocado in half lengthwise and remove pit, leaving the skin on.

Ingredients you will need

Avocado

Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.

Ingredients you will need

Lemon Juice

Avocado

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.

Ingredients you will need

Salt And Pepper

Fresh Herbs

Lemon Juice

Vegetable

Olive Oil

Corn

Equipment you will use

Bowl

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.

Ingredients you will need

Mixed Greens