- 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
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 cup pecan halves
- Preheat the oven to 350ºF.
- Combine the squash, zucchini, eggplant, onion, and garlic in a large mixing bowl. Add the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Toss to coat evenly.
- Put the mixture in a baking pan and roast until the vegetables are soft, about 30 minutes. Cool, then chop into 1/2-inch dice.
- Combine the butter and pecans in a large nonstick skillet over high heat. Cook, stirring until they are toasted and golden brown, about 3 minutes. Add the vegetables and cook for about 1 minute, stirring once or twice. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to mix. Serve hot.
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