| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 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) |
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 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.
Recipe by: Cooking Light, Sept 1994, page 76
Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
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