Side Pannel
Roasted Vegetable Plate
Roasted Vegetable Plate
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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