Alouette Summer Vegetables

READY IN: 25mins
Recipe by Corrinne J

This recipe is great for Fourth of July and Summer BBQ's or easy enough for a weeknight dinner. Enjoy!

Top Review by Bonnie G 2

Made this exactly as directed using the oven method and loved it. The cheese spread sure adds a lot of extra flavor - not a veggie was left on the plate. I'll be back later to post photos

Made for "My 3-Chefs" 2012

Ingredients Nutrition

  • 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) packagealouette garlic & herbs or 1 (6 1/2 ounce) packagealouette creamy onion & shallots spreadable cheese


  1. Pre-heat grill to medium high.
  2. Open aluminum foil cooking bag and layer vegetables evenly inside bag.
  3. Spoon Alouette Spreadable Cheese on top of vegetables.
  4. Seal bag by double folding end. Place on grill, cover, and cook 8 to 10 minutes.
  5. 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.
  6. For Oven Cooking:.
  7. Pre-heat oven to 450°F Insert ingredients in aluminum foil cooking bag as directed above.
  8. Place sealed bag on baking sheet and bake 20-25 minutes.
  9. Note:.
  10. Any other flavor of Alouette Spreadable Cheese may be substituted for Alouette Garlic & Herbs Spreadable Cheese.

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