Recipe - Roasted Vegetable Plate

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

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 2inch 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 2inch 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 One half 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 MCRecipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.