Instructions

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.

Yield: 10 servings