• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roasted Vegetable Plate

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 Ears shucked fresh corn on
  • -the cob
  • 2 lg Whole heads garlic
  • 3 tb Emeril's Creole Seasoning,
  • -divided
  • 2 1/2 tb 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, (1-pound) cut
  • -diagonally into 1/4-inch
  • -slices
  • 1 lg Purple onion, (14 ounces)
  • -peeled and cut into 8
  • -wedges
  • 8 oz Fettuccine, uncooked
  • 1/2 c Sliced green onions
  • 2 tb Shredded fresh basil
  • 1/8 ts Salt
  • 1/8 ts 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 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.

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.

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