Try this Roasted Vegetable Pecan Relish recipe, or contribute your own.
Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (517g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3561 | ||
Calories from Fat: 3423 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 380.4g | 507 % | |
Saturated Fat 108.7g | 543 % | |
Monounsaturated Fat 174.2g | ||
Polyunsanturated Fat 76.6g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 21.2mg | 1 % | |
Potassium 1438.5mg | 38 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 31.8g | 127 % | |
Sugars, other 18.1g | ||
Protein 32.3g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3561
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