Grilled Squash, Sweet Peppers, and Cherry Tomatoes with Toasted Pecans and Crumbled Blue Cheese

They might be small, but American Pecans™ are mighty — and have a lot to boast about. The pecan is a complex whole food, packed with multiple health-promoting nutrients and bioactive compounds. Each delicious pecan is a nutrition powerhouse. This simple grilled veggie recipe is perfect for Father's Day and celebrating the whole month of June as National Mens Health Month.

Ingredients
2 zucchini, sliced thin
2 yellow squash, sliced thin
1 acorn squash, sliced 
¼ cup olive oil
Cherry tomatoes, optional
⅓ cup crumbled blue cheese
½ Sunnyland Farms Mammoth Pecan halves
1 tablespoon honey, optional
Salt and pepper to taste

Method
For the best flavor ever, set the Big Green Egg for indirect cooking with a convEGGtor at 375°F/190°C.  If using another type of grill, heat to medium. Combine vegetables in a large bowl. Add olive oil, kosher salt, and black pepper; toss well. Place vegetables on cast iron cooking grid.  Grill 5 minutes on each side or until lightly charred and tender.

Toasted Pecans
Melt 1 teaspoon butter in a large skillet over medium heat. Add the pecans and stir until they are coated. Shake the pan to get them to spread out in a single layer. Toast the pecans over medium heat for 3-5 minutes, stirring often, until they are fragrant and toasted.

Plate vegetables, sprinkle with toasted pecans and crumbled blue cheese. Drizzle with honey. Serve immediately.

For another delicious recipe that features veggies, try this:
Big Green Egg Roasted Ratatouille

Infographic Source: American Pecan Council