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Name: Roasted Vegetable Plate
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 1/2 tb Olive oil, divided; 1/8 ts Pepper; 1/8 ts Salt; Fresh basil sprigs,; 2 lg Whole heads garlic; 2 tb Shredded fresh basil; 1/2 c Green Onions Sliced; 1 lg Purple onion, (14 ounces); 1 md Green bell pepper, (5; 1 Eggplant, (1-pound) cut; 8 oz Fettuccine, uncooked; 4 Ears shucked fresh corn on; 3 Garlic minced; 1 md Red bell pepper, (5 ounces); 4 Plum tomatoes, (10 ounces)

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INGREDIENTS

2 1/2 tb Olive oil, divided
1/8 ts Pepper
1/8 ts Salt
Fresh basil sprigs,
2 lg Whole heads garlic
2 tb Shredded fresh basil
1/2 c Green Onions ; Sliced
1 lg Purple onion, (14 ounces)
1 md Green bell pepper, (5
1 Eggplant, (1-pound) cut
8 oz Fettuccine, uncooked
4 Ears shucked fresh corn on
3 Garlic ; minced
1 md Red bell pepper, (5 ounces)
4 Plum tomatoes, (10 ounces)

Servings

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 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 igor@digex.net on Jan 28, 1997.

NOTES

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Roasted Vegetable Plate

2 1/2 tb Olive oil, divided
1/8 ts Pepper
1/8 ts Salt
 Fresh basil sprigs,
2 lg Whole heads garlic
2 tb Shredded fresh basil
1/2 c Green Onions Sliced
1 lg Purple onion, (14 ounces)
1 md Green bell pepper, (5
1 Eggplant, (1-pound) cut
8 oz Fettuccine, uncooked
4 Ears shucked fresh corn on
3 Garlic minced
1 md Red bell pepper, (5 ounces)
4 Plum tomatoes, (10 ounces)

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 igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 4 Servings

Calories: 282
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 282

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