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Recipe

Roasted Vegetable Pecan Relish

A variety of roasted vegetables and pecans, quickly sauteed in butter. Great as a side dish - Try it with our "Pan Fried Spicy Crab Cakes," or "Oyster Wraps with Caviar."

  • Yield: 10 servings

Ingredients

  • 1 large yellow squash (about 1/2 pound), cut lengthwise into 1-inch thick slices
  • 1 large zucchini (about 1/2 pound), cut lengthwise into 1-inch thick slices
  • 1 large eggplant (about 1/2 pound), cut lengthwise into 1-inch thick slices
  • 1 large yellow onion (about 3/4 pound), thinly sliced
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 cup pecan halves

Directions

  • Preheat oven to 350 degrees F. In large mixing bowl, combine the squash, zucchini, eggplant, onion, and garlic. Toss the vegetables with oil, salt, and pepper. Place the 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 the butter in a large nonstick skillet. Add pecans, stirring frequently to coat with butter until golden brown, about 3 minutes. Add chopped the vegetables and cook for about 1 minute. Season with salt and pepper.