Summer Vegetable Packs with Toasted Pecan Butter

Ingredients

• 1/4 cup plus 2 tablespoons pecans
• 3 tablespoons unsalted butter, softened
• Salt
• 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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