Alouette Summer Vegetables Recipes

LAYERED VEGETABLE TORTE

Steps:

• Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
• Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
• Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

ROASTED SUMMER VEGETABLES

Steps:

• Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
• Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
• Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
• Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

CROCK-ROASTED SUMMER VEGETABLES

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.

BAKED ZITI AND SUMMER VEGETABLES

Steps:

• Cook pasta according to package directions, omitting salt, and drain.
• Preheat oven to 400 degrees.
• Heat a large skillet over medium-high heat, and add oil to pan.
• Add squash, zucchini, and onion and saute for 5 minutes.
• Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
• Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
• Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
• Bake 400 degrees or until bubbly, and browned.

SUMMER VEGETABLES IN PARCHMENT PAPER

Steps:

• Preheat oven to 425 degrees.
• Combine all ingredients in a bowl and gently mix.
• Fold four 15 inch square pieces of parchment paper in half; cut each into heart shapes.
• Unfold and place vegetables on one side of each sheet next to fold.
• Fold and tightly seal the edges with narrow folds.
• Place packets on a rimmed baking sheet and bake 15 minutes.
• Remove packets from oven and transfer to individual serving plates.
• Cut open packets and serve.

HADDOCK WITH FRESH SUMMER VEGETABLES

Steps:

• Preheat oven to 375 degrees.
• Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
• Over moderate heat, cover and cook for 15 minutes, stirring frequently.
• In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
• Pour the wine over fish and vegetables.
• Top with the potatoe mixture and garnish with parmsean.
• Cover and bake in a 375 degree oven for 30 minutes.

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.

TILAPIA & SUMMER VEGETABLE PACKET

Steps:

• Preheat grill to medium. (No grill? See Oven Variation, below.)
• Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
• To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
• Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
• Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
• Oven variation: Preheat oven to 425°F Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.