Alouette Summer Vegetables Food

ALOUETTE SUMMER VEGETABLES

Alouette Summer Vegetables image

This recipe is great for Fourth of July and Summer BBQ's or easy enough for a weeknight dinner. Enjoy!

Provided by Corrinne J

Categories Vegetable

Time 25m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 5

Ingredients

2 medium red bell peppers, cut in strips
1 cup mushroom, sliced
3 cups fesh broccoli florets
3 cups summer squash, sliced (any type)
1 (6 1/2 ounce) package alouette garlic & herbs or 1 (6 1/2 ounce) package alouette creamy onion & shallots spreadable cheese

Steps:

Pre-heat grill to medium high.
Open aluminum foil cooking bag and layer vegetables evenly inside bag.
Spoon Alouette Spreadable Cheese on top of vegetables.
Seal bag by double folding end. Place on grill, cover, and cook 8 to 10 minutes.
Using oven mitts, carefully place bag on baking sheet and cut open, allowing steam to escape. If bag sticks to the grill, cut open and remove vegetables.
For Oven Cooking:.
Pre-heat oven to 450°F Insert ingredients in aluminum foil cooking bag as directed above.
Place sealed bag on baking sheet and bake 20-25 minutes.
Note:.
Any other flavor of Alouette Spreadable Cheese may be substituted for Alouette Garlic & Herbs Spreadable Cheese.

ROASTED SUMMER VEGETABLES

Roasted Summer Vegetables image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

Preheat the oven to 375 degrees F.
Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
Note: This recipe was doubled for this episode.

ALOUETTE SUMMER SCAMPI RECIPE

Alouette Summer Scampi Recipe image

Make and share this Alouette Summer Scampi Recipe recipe from Food.com.

Provided by Corrinne J

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb large shrimp, shelled and deveined
2 tablespoons olives or 2 tablespoons vegetable oil
1 (6 1/2 ounce) package alouette garlic & herbs or 1 (6 1/2 ounce) package alouette sundried tomato & basil
1/3 cup milk
3 cups saffron rice, cooked
4 plum tomatoes, sliced and warmed
1 lb asparagus, trimmed and cooked
salt and pepper

Steps:

Thread shrimp onto skewers.
Brush lightly with oil and season with salt and pepper.
Grill over medium heat for 3 to 4 minutes per side. Cooked shrimp will be opaque throughout.
Blend Alouette Garlic & Herbs Spreadable Cheese and milk. Microwave to warm the sauce mixture.
Divide rice onto 4 plates.
Arrange tomatoes and asparagus on rice.
Place shrimp on rice and vegetables.
Top with sauce.

Nutrition Facts : Calories 701, Fat 4.4, SaturatedFat 1.2, Cholesterol 175.7, Sodium 235.3, Carbohydrate 125.4, Fiber 5.2, Sugar 3.1, Protein 36.7

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