| 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 Converted by MM_Buster v2.0l.
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