| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive06 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Yellow squash – (abt 1/2 lb); cut lengthwise |
|
|
Into 1" thick slices |
| 1 |
lg |
Zucchini – (abt 1/2 lb); cut lengthwise |
|
|
Into 1" thick slices |
| 1 |
lg |
Eggplant – (abt 1/2 lb); cut lengthwise |
|
|
Into 1" thick slices |
| 1 |
lg |
Yellow onion – (abt 3/4 lb); thinly sliced |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Pecan halves |
INSTRUCTIONS
Preheat oven to 350 degrees. 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. This recipe yields ??
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE
CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK -
(Show # EM-1B57 broadcast 07-22-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-29-1998
Recipe by: Emeril Lagasse
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