Summer Vegetable Packs With Toasted Pecan Butter

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1/4 cup plus 2 tablespoons pecans

3 tablespoons unsalted butter, softened


2 zucchini (about 4 ounces each), sliced crosswise 1/3 inch thick

2 large beefsteak tomatoes, each cut into 12 wedges

1 yellow squash (about 4 ounces), sliced crosswise 1/3 inch thick

1 small onion, thinly sliced

1/2 pound thin wax beans or green beans, cut into 2-inch lengths

1/2 cup corn kernels

6 ounces Swiss chard, stalks discarded, leaves cut into wide ribbons (about 2 packed cups)

Six 2-by-1-foot pieces of frozen banana leaf, thawed (see Note)

12 bacon slices, cut in half crosswise

Extra-virgin olive oil, for drizzling

Freshly ground pepper

Vegetable oil, for the grill

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