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.

Serving Ideas : Garnish with basil sprigs, if desired.

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