Roasted Vegetable Plate
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 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) |
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