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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 Emerils 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 Emerils 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 email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 187.2mg||5 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 39.6g|
|Protein 4.5g||6 %|
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Calories per serving: 282
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