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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.

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