F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Summer Vegetable Packs with Toasted Pecan Butter
© William Meppem

Summer Vegetable Packs with Toasted Pecan Butter

  • SERVINGS: MAKES 6 PACKS
  • HEALTHY
  • STAFF-FAVORITE

If Marcia Kiesel wants to steam summer vegetables together, she bundles them in banana leaves, which impart a gentle aroma, and throw them on the grill for a few minutes. You can substitute 12-inch squares of foil for the leaves; just fold them around the vegetables to form neat packages. Crimp the sides to seal and make handles.

Plus: More Vegetable Recipes and Tips

  1. 1/4 cup plus 2 tablespoons pecans
  2. 3 tablespoons unsalted butter, softened
  3. Salt
  4. 2 zucchini (about 4 ounces each), sliced crosswise 1/3 inch thick
  5. 2 large beefsteak tomatoes, each cut into 12 wedges
  6. 1 yellow squash (about 4 ounces), sliced crosswise 1/3 inch thick
  7. 1 small onion, thinly sliced
  8. 1/2 pound thin wax beans or green beans, cut into 2-inch lengths
  9. 1/2 cup corn kernels
  10. 6 ounces Swiss chard, stalks discarded, leaves cut into wide ribbons (about 2 packed cups)
  11. Six 2-by-1-foot pieces of frozen banana leaf, thawed (see Note)
  12. 12 bacon slices, cut in half crosswise
  13. Extra-virgin olive oil, for drizzling
  14. Freshly ground pepper
  15. Vegetable oil, for the grill
  1. Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 8 minutes, or until lightly toasted. Transfer to a plate, let cool completely, then chop. In a bowl, mix the pecans with the butter. Season generously with salt.
  2. Light a grill. In a large bowl, gently toss the vegetables. Spread the banana leaves on a work surface. Lay 4 pieces of bacon side by side in the center of the bottom half of each leaf. Spread the vegetables over the bacon and drizzle with olive oil. Season with salt and pepper. Fold the top half of each leaf over the vegetables, then tuck the sides underneath to seal. Tie the packs with kitchen string to secure.
  3. Lightly brush the grate with vegetable oil. Grill the packs, bacon side down, over a medium-hot fire until you hear the juices bubble steadily, about 15 minutes. Transfer the packs to plates. Untie the packs, top the vegetables with the toasted pecan butter and serve.
Make Ahead The pecan butter can be refrigerated for 2 days or frozen for 1 week. The assembled vegetable packs can be refrigerated overnight. Notes Whole banana leaves are available frozen at Latin markets and can be cut to the desired size. Wipe with a damp cloth before using.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.