Roasted Vegetable and Pecan Salad nonstick cooking spray or vegetable cooking oil 2 medium zucchini 2 medium summer squash 1 red onion 4 plum tomatoes 1/2 C. chopped pecans 4 t. olive oil 1/2 t. salt 2 to 3 t. balsamic vinegar 4 C. mixed salad greens 12 pecan halves Parmesan cheese shavings (optional) Heat oven to 400°F. Lightly oil two baking sheets or coat with nonstick cooking spray. Cut zucchini and summer squash lengthwise in half, then cut each half crosswise into large chunks (about 1 1/4-inch thick). In medium bowl, toss zucchini and squash with chopped pecans, 2 teaspoons olive oil, and 1/4 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 1/4 teaspoon salt. Spread mixture in a single layer on second baking sheet. Roast all vegetables 5 minutes. Take onion-tomato tray out of oven. Turn squash, zucchini 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 four 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 shavings. http://www.worldfamousrecipes.com/ http://www.recipesrecipe.com/ http://groups.yahoo.com/group/chicken-recipes-mailing-list/ http://www.quotesquotes.com/ http://quotations.home.worldnet.att.net/ http://www.quotesfromfamouspeople.com/ http://www.quotescentral.com/ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/world-famous-recipes/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
