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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