Roasted Vegetable Pecan Relish

Recipe Ingredients

1		Yellow squash - (abt 1/2 lb) - cut lengthwise (large)
		Into 1" thick slices
1		Zucchini - (abt 1/2 lb) - cut lengthwise (large)
		Into 1" thick slices
1		Eggplant - (abt 1/2 lb) - cut lengthwise (large)
		Into 1" thick slices
1		Yellow onion - (abt 3/4 lb) - thinly sliced (large)
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Unsalted butter
1 cup	146g / 5.1oz	Pecan halves

Recipe Instructions

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 30 minutes. Cool the vegetables to room temperature. Once cooled, chop into 1/2-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.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B57 broadcast 07-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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