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."
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.
Recipe Details
- Source: Emeril Live EM1B57
- Dish Type: Sides
- Cuisine: Cajun/Creole
- Cooking Method: Roasting
- Occasion: Any
- Effort Level: Simple
Reviews