Roasted Vegetable Pecan Relish

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
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
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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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