ROASTED VEGETABLES WITH PECANS 1 large yellow squash 1 large zucchini 1 large eggplant 2 tablespoons of minced garlic 2 tablespoons of olvie oil 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divide 2 tablespoons butter 1 cup pecans hslves Cut vegetables lenghwies onto 1 inch thick slices. Combine vegetables, garlic, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir well to coat vegetables. Spread mixture evenly on a large baking sheet. Bake at 350ºF for 20 to 30 minutes or until vegetables are soft. Allow to cool slightly then chop vegetables into 1/2 inch cubes.Combine butter and pecans in a large non-stick skillet over high heat, stirring constantly, 2 minutes or until pecans are toasted. Add chopped vegetables to skillet and cook, stirring just to mix, about 1 minute.stir in remaining salt and pepper. Serve Hot. ... ..........ENJOY.......
Posted on: Wed, 07 Jan 2015 00:32:14 +0000
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