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Ingredients Jump to Instructions ↓

  1. 4 Shucked fresh corn on the cob

  2. 2 Heads garlic

  3. 3 tablespoons 45ml Emeril's creole seasoning - divided

  4. 2 1/2 tablespoons 37ml Olive oil - divided

  5. 1 tablespoon 15ml Green bell pepper - (5 ounces) (medium)

  6. 1 tablespoon 15ml Red bell pepper - (5 ounces) (medium)

  7. 4 Plum tomatoes - (10 ounces) Halved lengthwise

  8. 1 Eggplant - (1-pound) Cut diagonally into 1/4-inch slices

  9. 1 Purple onion - (14 ounces) (large) Peeled and cut into 8 wedges

  10. 8 oz 227g Fettuccine - uncooked

  11. 1/2 cup 31g / 1.1oz Sliced green onions

  12. 2 tablespoons 30ml Shredded fresh basil

  13. 1/8 teaspoon 0.6ml Salt

  14. 1/8 teaspoon 0.6ml Pepper

  15. 3 Garlic - minced Fresh basil sprigs -

Instructions Jump to Ingredients ↑

  1. Recipe 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 450for 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 450for 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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