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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

Description

Food Network Invites You To Try This Farmers' Market Roasted Vegetable Salad-Stuffed Avocados Recipe From Ingrid Hoffmann.

Food Network