Courtesy: Georgia Pecan Commission
- 2 medium zucchini
- 2 medium summer squash
- 1 red onion
- 4 plum tomatoes
- ¾ cup chopped pecans
- 4 tsp. olive oil
- ½ tsp. salt, divided
- 2 to 3 teaspoons Balsamic vinegar
- 4 cups mixed salad greens
- 24 pecan halves
- Parmesan cheese shavings (optional)
- Preheat oven to 400°F.
- Lightly oil two baking sheets.
- Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1½-inch thick).
- In medium bowl, toss zucchini and squash with chopped pecans, 2 teaspoons olive oil, and ¼ teaspoon salt.
- Spread mixture in a single layer on one baking sheet. Set aside.
- Cut red onion into 1-inch thick wedges and place in same bowl. Cut tomatoes lengthwise into quarters and add to onion.
- Toss onion and tomatoes with remaining 2 teaspoons oil and ¼ teaspoon salt.
- Spread mixture in a single layer on second baking sheet.
- Roast all vegetables 5 minutes.
- Turn vegetables and pecans and roast 4 to 5 minutes longer or until most of the vegetables are just tender and lightly browned-do not overcook.
- Combine all the vegetables and chopped pecans in a large bowl, sprinkle with vinegar and gently stir.
- To serve, divide salad greens among plates.
- Top each with a mixture of vegetables and chopped pecans.
- Pour any liquid in bowl over vegetables.
- Garnish each serving with 3 pecan halves and, if desired, Parmesan cheese.
*Nutrition information per serving (without Parmesan) -237 calories; 5g protein; 17g carbohydrates; 5g fiber; 17g fat; 1g saturated fat; 0 cholesterol; 291mg sodium.