Roasted Avocado Spring Vegetable Crisp

Roasted Avocado Spring Vegetable Crisp Recipe | Ingredients: Zucchini, Yellow Squash, Plum Tomatoes, Onion, and California Avocados

Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Roasted Avocado Spring Vegetable Crisp is a delicious and nutritious dish that combines the flavors of fresh spring vegetables with creamy avocado on a crispy pizza crust. This recipe is perfect for a light and satisfying meal that is easy to prepare.

History

This recipe was inspired by the abundance of fresh spring vegetables available during the spring season. The combination of roasted zucchini, yellow squash, tomatoes, and onions with creamy avocado creates a flavorful and colorful dish that is sure to impress.

Ingredients

0.5 cup sliced zucchini
0.5 sliced yellow squash
4 plum tomatoes, halved
1 small onion, cut into eighths
2 tbsp olive oil, divided
0.5 tsp salt
0.5 tsp pepper
Pizza Dough
1 (5 oz (142 g)) package finely shredded parmesan cheese, divided
3 large california avocados, peeled and sliced
1 tbsp lemon juice

How to prepare

Arrange the vegetables on a baking sheet lined with aluminum foil. Drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper.
Bake at 425°F (218°C) for 30 to 40 minutes or until the vegetables are tender and lightly browned.
Brush the Pizza Dough with 1 tbsp of olive oil and sprinkle with half of the Cheese.
Bake at 425°F (218°C) for 7 minutes.
Toss the avocado slices with lemon juice. Top the pizza crust evenly with the roasted vegetables, avocado, and the remaining Cheese. Bake for 7 more minutes or until the crust is golden.
Makes 4 servings.
Pizza Dough:
2.25 cups of bread flour.
1 envelope of active dry yeast.
1 tbsp of sugar.
2 tsp of salt.
1 tbsp of olive oil.
1 cup of warm water (105°F (41°C) to 115°F).
All Natural PAM cooking spray.
Beat all the ingredients at low speed with an electric mixer until blended. Beat at medium-high speed for 10 minutes. Cover and let stand for 10 minutes. Shape the dough into a 13x8 inch rectangle on a baking sheet coated with cooking spray.
Makes 1 crust.

Variations

Add cooked chicken or shrimp for an extra protein boost.
Top the pizza with fresh herbs like basil or cilantro for added flavor.
Use different vegetables such as bell peppers, eggplant, or mushrooms for variety.

Cooking Tips & Tricks

Make sure to evenly coat the vegetables with olive oil, salt, and pepper before roasting to ensure they cook evenly and develop a nice caramelized flavor.

- Tossing the avocado slices with lemon juice helps to prevent them from browning and adds a bright, citrusy flavor to the dish.

- Pre-baking the pizza crust with a layer of cheese helps to create a crispy base for the roasted vegetables and avocado.

Serving Suggestions

Serve the Roasted Avocado Spring Vegetable Crisp with a side salad or a bowl of soup for a complete and satisfying meal.

Cooking Techniques

Roasting the vegetables helps to bring out their natural sweetness and flavors.

- Pre-baking the pizza crust with cheese creates a crispy base for the toppings.

Ingredient Substitutions

Use whole wheat or gluten-free pizza dough for a healthier option.

- Substitute other types of cheese such as mozzarella or goat cheese for a different flavor profile.

Make Ahead Tips

The pizza dough can be made ahead of time and stored in the refrigerator for up to 24 hours.

- The roasted vegetables can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Roasted Avocado Spring Vegetable Crisp with fresh herbs or a drizzle of balsamic glaze for a beautiful presentation. - Serve the dish on a large platter or cutting board for a rustic and inviting look.

Pairing Recommendations

Pair the Roasted Avocado Spring Vegetable Crisp with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir.

- Serve with a side of garlic bread or a fresh green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 7g

- Sugars: 4g

Fats

- Total Fat: 22g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 45% DV

- Calcium: 20% DV

- Iron: 15% DV

Alergens

Contains dairy (cheese)

Summary

This Roasted Avocado Spring Vegetable Crisp is a nutrient-dense dish that is rich in vitamins, minerals, and healthy fats. It is a great source of fiber, protein, and antioxidants.

Summary

Roasted Avocado Spring Vegetable Crisp is a delicious and nutritious dish that is perfect for a light and satisfying meal. With a crispy pizza crust, roasted vegetables, creamy avocado, and melted cheese, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm spring day, and I was browsing through a cookbook that my dear friend had gifted me. As I flipped through the pages, a colorful picture caught my eye - a Roasted Avocado Spring Vegetable Crisp. The combination of fresh vegetables, creamy avocado, and crunchy topping seemed too good to resist.

I immediately set to work gathering the ingredients. I already had some ripe avocados on hand, and I quickly made a trip to the farmers market to pick up some vibrant spring vegetables - asparagus, peas, and cherry tomatoes. Back at home, I prepped the vegetables, slicing the asparagus into bite-sized pieces, shelling the peas, and halving the cherry tomatoes. I tossed them all together with some olive oil, salt, and pepper, and spread them out on a baking sheet.

Next, I turned my attention to the avocados. I carefully sliced them in half, removed the pits, and scooped out the flesh. I drizzled the halves with a little more olive oil and popped them in the oven to roast alongside the vegetables.

While everything was roasting, I whipped up a simple topping for the crisp. I combined oats, almonds, flour, and a touch of brown sugar in a bowl, then mixed in some melted butter until it formed a crumbly mixture. I sprinkled this over the top of the vegetables and avocados, then returned the dish to the oven to bake until the topping was golden brown and crisp.

When the Roasted Avocado Spring Vegetable Crisp emerged from the oven, it was a feast for the eyes. The colors of the vegetables had intensified, the avocado was creamy and slightly caramelized, and the topping was perfectly crunchy. I couldn't wait to dig in.

As I took my first bite, I was immediately transported to a sunny spring day. The flavors were bright and fresh, with the sweetness of the peas and cherry tomatoes balancing the richness of the avocado. The topping added a satisfying crunch, and I knew I had found a new favorite recipe.

I couldn't wait to share my discovery with my family and friends. I invited them over for a spring dinner party, where I served the Roasted Avocado Spring Vegetable Crisp as the main course. The dish was a hit, and everyone raved about the unique combination of flavors and textures.

In the weeks that followed, I made the Roasted Avocado Spring Vegetable Crisp again and again, tweaking the recipe here and there to suit my tastes. Sometimes I added a sprinkle of Parmesan cheese on top, or a squeeze of lemon juice for a bit of brightness. Each time, the dish was a success, and I knew it would become a staple in my repertoire.

I often think back to that first time I saw the recipe for Roasted Avocado Spring Vegetable Crisp. It was a simple moment, flipping through a cookbook on a sunny afternoon, but it led to a culinary adventure that I will never forget. And I am grateful for the friends, the farmers market, and the cookbook that brought this delicious dish into my life.