Alouette Summer Vegetables Food

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ALOUETTE SUMMER VEGETABLES

2012-06-01



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

2022-06-20



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.

CROCK-ROASTED SUMMER VEGETABLES

2006-06-15



Crock-Roasted Summer Vegetables image

Make and share this Crock-Roasted Summer Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 large red bell peppers, seeded and cut into strips
  • 2 large red onions, cut into 8 wedges each
  • 3 medium yellow squash, ends trimmed and sliced 1/2 inch thick
  • 3 medium zucchini, ends trimmed and cut into thick matchsticks
  • 5 ounces fresh green beans, stem end snapped off
  • 4 garlic cloves, peeled
  • 2 -3 tablespoons olive oil
  • 1 tablespoon chopped fresh basil or 1 tablespoon savory
  • salt
  • fresh ground pepper
  • 3 tablespoons flat leaf parsley
  • 2 -4 tablespoons white balsamic vinegar or 2 -4 tablespoons dark balsamic vinegar

Steps:

  • Add all the vegetables to the slow cooker; add in the oil and basil.
  • Season with salt and pepper to taste; toss to coat evenly.
  • Cover and cook on HIGH 1 ½ to 2 hours or until the vegetables are just tender and still hold their shape.
  • Serve sprinkled with the parsley and vinegar.

Top Asked Questions

  1. What are the best vegetables to eat in summer?
    An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Sweet corn is definitely one of the top vegetables of summer.
  2. What vegetables are in summer vegetable soup?
    Summer Vegetable Soup This vegetable soup is clear evidence that vegetables can be just as delectable as any meat-filled entree. Brimming with corn kernels, green beans, tomatoes, zucchini, squash, potatoes, and much more, this vegetable soup will surely knock your socks off.
  3. What vegetables are in season right now?
    Take advantage of summer produce while it's in season—corn, cucumbers, peppers, and zucchini are all in their prime right now. And if you want even more healthy dinner ideas, try these recipes for grilled veggies.
  4. What are the best vegan recipes for August?
    Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn. A simple frittata packed with sweet red peppers, potatoes, and onions. August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

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