Roasted vegetable plate

4 Servings

Ingredients

Quantity Ingredient
4 Ears shucked fresh corn on the cob
2 larges Whole heads garlic
3 tablespoons Emeril's Creole Seasoning, divided
2½ tablespoon Olive oil, divided
1 medium Green bell pepper, (5 ounces)
1 medium Red bell pepper, (5 ounces)
4 Plum tomatoes, (10 ounces) halved lengthwise
1 Eggplant, (1-pound) cut diagonally into 1/4-inch slices
1 large Purple onion, (14 ounces) peeled and cut into 8 wedges
8 ounces Fettuccine, uncooked
½ cup Sliced green onions
2 tablespoons Shredded fresh basil
⅛ teaspoon Salt
⅛ teaspoon Pepper
3 Cloves garlic, minced
Fresh basil sprigs, (optional)

Directions

Cut each ear of corn crosswise into thirds, and set aside.

Remove white papery skin of garlic; separate the cloves, and peel. Combine corn and garlic in a 13 x 9 x 2-inch baking dish; sprinkle with 1 tablespoon Emeril's Creole Seasoning. Drizzle with 1 tablespoon oil; toss gently to coat. Bake, uncovered, at 450 degrees for 30 minutes, stirring every 10 minutes. Set aside.

Cut bell peppers in quarters lengthwise; discard stems, seeds, and membranes. Combine bell peppers and next 3 ingredients in a large bowl; sprinkle with remaining 2 tablespoons Emeril's Creole Seasoning. Drizzle with 1 tablespoon oil, and toss gently to coat. Spoon mixture into a 13 x 9 x 2-inch baking dish; bake, uncovered, at 450 degrees for 30 minutes, stirring every 10 minutes or until tender. Set aside.

Break fettuccine in half. Cook according to package directions, omitting salt and fat; drain well. Combine fettuccine, remaining ½ tablespoon olive oil, green onions, and next 4 ingredients in a bowl; toss gently to coat. Arrange 1 cup fettuccine mixture, 3 pieces corn, about 6 cloves garlic, 1 wedge green bell pepper, 1 wedge red bell pepper, 2 tomato halves, about 3 slices eggplant, and 2 wedges onion on each of 4 serving plates. Yield: 4 servings.

Per serving: 422 Calories; 11g Fat (22% calories from fat); 13g Protein; 73g Carbohydrate; 0mg Cholesterol; 582mg Sodium Serving Ideas : Garnish with basil sprigs, if desired.

Recipe by: Cooking Light, Sept 1994, page 76 Posted to MC-Recipe Digest V1 #408 by igor@... on Jan 28, 1997.

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