Roasted Vegetable Plate

Recipe Ingredients

4		Shucked fresh corn on the cob
2		Heads garlic
3 tablespoons	45ml	Emeril's creole seasoning - divided
2 1/2 tablespoons	37ml	Olive oil - divided
1 tablespoon	15ml	Green bell pepper - (5 ounces) (medium)
1 tablespoon	15ml	Red bell pepper - (5 ounces) (medium)
4		Plum tomatoes - (10 ounces)
		Halved lengthwise
1		Eggplant - (1-pound)
		Cut diagonally into 1/4-inch slices
1		Purple onion - (14 ounces) (large)
		Peeled and cut into 8 wedges
8 oz	227g	Fettuccine - uncooked
1/2 cup	31g / 1.1oz	Sliced green onions
2 tablespoons	30ml	Shredded fresh basil
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
3		Garlic - minced
		Fresh basil sprigs - (optional)

Recipe Instructions

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 450for 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 450for 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 1/2 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.

Source:
Cooking Light, Sept 1994, page 76

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