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Recipe

Roasted Vegetable Pecan Relish

  • 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
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 cup pecan halves

Directions

  • Preheat the oven to 350ºF.
  • Combine the squash, zucchini, eggplant, onion, and garlic in a large mixing bowl. Add the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat evenly.
  • Put the mixture in a baking pan and roast until the vegetables are soft, about 30 minutes. Cool, then chop into 1/2-inch dice.
  • Combine the butter and pecans in a large nonstick skillet over high heat. Cook, stirring until they are toasted and golden brown, about 3 minutes. Add the vegetables and cook for about 1 minute, stirring once or twice. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to mix. Serve hot.