Alouette Summer Vegetables

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6 Servings
Vegetables American
alouette cheese grilled vegetables summer cheese squash Vegetables American

2 medium bell peppers cut in strips
1 cup hrooms sliced
3 cups fesh ccoli florets
3 cups mer squash (any type) sliced
1 pkg. (6.5 oz.) Alouette lic and Herbs or Alouette

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 and Herbs Spreadable Cheese.


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Oven-roasted Vegetables

4 Servings
Vegetables American
Low Carb Meatless Roast Vegetables Side Dish Main Dish American

1/2 medium chini cut into bite-size pieces
1/2 medium mer squash cut into bite-size pieces
1/2 medium bell pepper cut into bite-size pieces
1/2 medium low bell pepper cut into bite-size pieces
1/2 pound fresh aragus cut into bite-size pieces
1/2 onion
1 1/2 tablespoons extra-virgin ve oil
1/2 teaspoon t
1/4 teaspoon freshly ground ck pepper

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.


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Roasted Root Vegetables

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8 Servings
Vegetables
American
Low Sugar Diabetic Meatless Roast Simple - Easy Vegetables Side Dish Main Dish Winter American Dinner

-- inade --
1/4 cup ve oil
4 cloves lic peeled
2 tablespoons emary - chopped
1 tablespoon me - chopped
1/4 teaspoon her salt
1/2 teaspoon ck pepper -coarse ground
-- Vegetables --
1 large rn squash
1 large et potato - washed and trimmed
1 large Rutabaga - peeled
1 large ery root - Peeled
2 large llots
6 medium rots - peeled
1/2 teaspoon her salt
1/2 teaspoon ck pepper

Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped. Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan. Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt and pepper to taste. Coarse salt and fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven. During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn. Each (app 1 cup) serving contains an estimated: Cals: 198, FatCals: 64, TotFat: 7g SatFat: 1g, PolyFat: 1g, MonoFat: 5g Chol: 0mg, Na: 261mg, K: 760mg TotCarbs: 29g, Fiber: 6g, Sugars: 0g NetCarbs: 23g, Protein: 3g


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