ETHNIC/Roasted Vegetable Plate

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* Exported from MasterCook *

 

Roasted Vegetable Plate

 

Recipe By : Cooking Light, Sept 1994, page 76

Serving Size : 4 Preparation Time :0:05

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ears shucked fresh corn on the cob

2 large whole heads garlic

3 tablespoons Emeril's Creole Seasoning -- divided

2 1/2 tablespoons 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

1/2 cup sliced green onions

2 tablespoons 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 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.

 

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Serving Ideas : Garnish with basil sprigs, if desired.

 

 

Nutr. Assoc. : 2874 3507 2978 0 0 0 0 0 0 0 4661 0 3274 0 3332 0 0 0 0