Roasted vegetable pecan relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | large | yellow squash - (abt 1/2 lb); cut lengthwise |
| 1 | into 1 thick slices | |
| 1.00 | large | zucchini - (abt 1/2 lb); cut lengthwise |
| 1 | into 1 thick slices | |
| 1.00 | large | eggplant - (abt 1/2 lb); cut lengthwise |
| 1 | into 1 thick slices | |
| 1.00 | large | yellow onion - (abt 3/4 lb); thinly sliced |
| 2.00 | tablespoon | minced garlic |
| 2.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | unsalted butter |
| 1.00 | cup | pecan halves |
Directions
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 ½-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.
Recipe 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
07-29-1998
Recipe by: Emeril Lagasse
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