Farmers' Market Roasted Vegetable Salad-Stuffed Avocados

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I've never roasted vegetables before and this recipe was easy and full of flavor. I wasn't able to put the veggies in an avocado since my local market didn't have any ripe ones. Instead, I laid them on a bed of white rice. I over-roasted them a bit, but I liked the way they tasted a lit burnt. Next time I'll need to cut the squash and zucchini a little thicker and cook a little less, but will definitely do this one again!

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This was a delicious and light meal. Also, it was really easy. I made it once as written, and then a second time with the vegetables served over cous cous and roasted pine nuts (instead of on the avocado. It was delicious both ways.

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This dish was so fresh, fun, and easy. I will definitely make this one again. I added some left over shredded chicken to mine and it was wonderful!

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This is a great recipe. I love the comination of flavors and textures. Agreat way to get your veggies!!

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My whole family enjoyed this recipe and I would definitely make it again. I used fresh corn and the resulting sweetness I think really made the dish. It was a good combination of sweetness, roast, and herbs, and lemon. Plus wouldn't anything taste good on top of a ripe avocado?

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The family loved this dish eventhough veggies are not well liked. The lemon juice/zest with all those fresh herbs really kicked it off. Just make sure you don't overcook the veggies b/c they will get soggy.

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I was not very impress with the flavors. It was just OK. Won't make it again.

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I really liked the flavors of this dish but made a couple changes. I used a rotisserie chicken and instead of broccoli, substituted zucchini, then roasted the vegetables as she suggested for her salad. I'd make it again.