Recipe - Roasted Vegetable Panini

1 lg Yellow squash (abt 1/2
lb); cut lengthwise
Into 1" thick slices
1 lg Zucchini (abt One half lb); cut
lengthwise
Into 1" thick slices
1 lg Eggplant (abt One half lb); cut
lengthwise
Into 1" thick slices
1 lg Yellow onion (abt Three fourths lb);
thinly cut or sliced up
2 tablespoon Minced garlic
2 tablespoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Unsalted butter
1 cup Pecan halves

Preheat oven to 350 degrees. In large mixing bowl, combine squash,
zucchini, eggplant, onion, and garlic. Toss vegetables with oil, salt, and
pepper. Place mixture on a baking pan and roast until the vegetables are
soft, about 30 minutes. Cool the vegetables to room temperature. Once
cooled, chop into 1/2inch dice. Over mediumhigh heat, melt butter in a
large nonstick skillet. Add pecans, stirring frequently to coat with butter
and until golden brown, about 3 minutes. Add chopped vegetables to pan and
cook for about 1 minute. Season with salt and pepper. This recipe yields ??