Farmers' market roasted vegetable salad-stuffed avocados

  • Preparation Time30 mins
  • Serves4
  • DifficultyEasy
4 medium carrots, cut into 1.5-cm rounds and rounds cut in 1/2
1 medium courgette cut into 1.5-cm dice
1 medium yellow squash, cut into 1.5-cm pieces
1 medium red pepper, cut into 1.5-cm dice
3 tbsp olive oil, divided
Coarse salt and freshly ground black pepper
2 ripe avocados
1 lemon, zested and juiced (2 to 3 tbsp juice 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 rocket, optional
1) Preheat oven to 230C/Gas 8.

2) In a large bowl, combine the carrots, courgette, 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.

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

5) 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.

6)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.

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