Best 4 Alouette Summer Vegetables Recipes

ROASTED SUMMER VEGETABLES

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 VEGETABLES

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.

ORECCHIETTE AND SUMMER VEGETABLES

Steps:

• Bring water to boil for pasta.
• Chop whole onion. Heat nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
• Meanwhile, wash, trim and cut zucchini into small cubes. Add to onion after it has begun to brown.
• Add orecchiette to boiling water, and cook according to package directions.
• Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
• Pit olives; coarsely chop, and add to pan.
• Scrape kernels from corn. Wash and mince basil. Just before dish is ready, add corn and basil, and season with salt and pepper.
• When orecchiette is ready, drain and stir into vegetables.

ALOUETTE SUMMER SCAMPI RECIPE

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.