Cheese and Vegetables! Oh my goodness, where do I start? It is that time of year when you can walk to your garden, go to Farmers Market, or take a trip to Festival and stroll through the produce department and view the colors and freshness this time of year can bring! Fresh vegetables open a door to cooking and dinning with great pleasure! I would like to share a few very easy and quick ideas that bring vegetables and cheese together to make some very tasty dishes! I will begin with using Boursin Cheese and spreads. Born in the French countryside. The world’s first variety of Boursin was created in 1957 in Normandy by Francois Boursin. Inspired by a long-standing traditional dish, fromage frais (fresh cheese), in which guests mixed their own seasoned cheese from a bowl of fine herbs, the expert cheese maker introduced Boursin Garlic & Fine Herbs. His recipe quickly became the first flavored fresh cheese to be sold throughout France. Today, discerning fans in over 35 countries across five continents enjoy the taste of Boursin Cheese.Part of an American tradition. Boursin is made by Bel Brands USA, a subsidiary of Fromageries Bel, a family-owned cheese maker headquartered in Paris, France. Fromageries Bel produces more than 30 local and international cheese brands that are sold in more than 120 countries around the globe. Other Bel Brands USA favorites include The Laughing Cow® and Mini Babybel® cheese snacks, as well as the popular cheese spreads Kaukauna®, WisPride® and Merkts Garlic & Herb Roasted Vegetables Ingredients:
- 10 baby Bella mushrooms, stems removed
- 10 baby zucchini, split in half and seeds removed to form a canoe
- 10 jalapeños, split in half, seeds removed
- 10 cherry tomatoes, bottoms removed and seeds discarded (leaving the stem end gives the tomato a flat "seat")
- 1 container Boursin Garlic & Herb Spreadable Cheese
- 3 tablespoons Boursin Light Garlic & Herbs Gourmet Spreadable Cheese
- One 9-10 inch flour tortilla or vegetable wrap
- 1 cup finely shredded lettuce
- 1 small tomato, diced
- 1/2 small, ripe avocado, thinly sliced
- 1/4 cup alfalfa sprouts
- 1/4 cup thinly sliced cucumber
- Note any vegetable combination may be used
|Preheat oven to 425°. Spray a rimmed baking sheet with nonstick cooking spray. In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper. Spread zucchini in a single layer on prepared baking sheet. Bake for 8 to 10 minutes, turning once. Serve immediately.|
- 2 tablespoons unsalted butter
- 1 large zucchini, chopped
- 2 summer squash
- 1 large white onion, chopped
- 2 tomatoes, chopped
- 1 large green bell pepper, chopped
- Italian seasoning to taste
- 2 teaspoon chopped garlic (optional)
- Bread Crumbs
- 1 (8 ounce) Fresh Mozzarella cut in small cubes. (Shredded mozzarella may also be used)
- 2 Tablespoons Parmesan Cheese
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Melt the butter in a skillet over medium heat .Line bottom of dish with a thin layer of bread crumbs. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
- In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese and additional bread crumbs just a light coating.
- Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.