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.