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Roasted Vegetable Pecan Relish
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Large Yellow squash − (abt 1/2 lb); cut lengthwise into 1" thick slices
Large Zucchini − (abt 1/2 lb); cut lengthwise into 1" thick slices
Large Eggplant − (abt 1/2 lb); cut lengthwise into 1" thick slices
Large Yellow onion − (abt 3/4 lb); thinly sliced
Tablespoon Minced garlic
Tablespoon Olive oil
Salt; to taste
Freshly−ground black pepper; to taste
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Tablespoon Unsalted butter
Cup Pecan halves
4 Fat; 0 Other Carbohydrates
Preheat oven to 350 degrees. In large mixing bowl, combine squash, zucchini,
eggplant, onion, and garlic. Toss vegetables with oil, salt, and pepper.
Place mixture on a baking pan and roast until the vegetables are soft, about
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0 minutes. Cool the vegetables to room temperature. Once cooled, chop into
/2−inch dice. Over medium−high heat, melt butter in a large nonstick
skillet. Add pecans, stirring frequently to coat with butter and until
golden brown, about 3 minutes. Add chopped vegetables to pan and cook for
about 1 minute. Season with salt and pepper.
Roasted Vegetable Pecan Relish
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