Alouettesummervegetables 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.

SUMMER VEGETABLES WITH LINGUINE

Steps:

• Cut yellow squash and zucchini into thirds lengthwise.
• Cut each third into 1/4 inch thick slices.
• Cut red bell pepper into thin strips.
• Set aside.
• Cook pasta according to package directions.
• Drain and keep warm.
• Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
• In a large skillet, heat olive oil over medium high heat.
• Add squash, zucchini, red bell pepper, mushrooms and garlic.
• Stir fry for 2-3 minutes or until vegetables are crisp tender.
• Stir wine mixture and drizzle over vegetables.
• Toss to coat and allow to heat through.
• To serve, toss vegetables with pasta until well mixed.
• Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
• This recipe calls for dried herbs but of course use fresh if you have them.
• This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.