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

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