Buy a block of Parmesan cheese. Let warm to room temperature. With a vegetable
peeler, make long strips.
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
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
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.