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)
½ cup corn kernals
1-1/2 tablespoons chopped fresh parsley leaves
1-1/2 tablespoons chopped chives
1-tablespoon chopped dill
Mixed greens or arugula.
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.
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 season with salt and pepper. 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.