Recipe courtesy of Emeril Lagasse
Print
Yield:
10 servings
Level:
Easy

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 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 1/2-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.

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