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Barbecued Vegetables With Corn Bread (9 PTS)

Serves: 4 people

Recipe Ingredients


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3/4 cup 120g / 4.2ozCorn bread
1/2 cup 31g / 1.1ozAll-purpose flour
1 1/4 teaspoons 6.3mlYellow cornmeal - uncooked
1 teaspoon 5mlBaking powder
1/2 teaspoon 2.5mlSugar
1/4 teaspoon 1.3mlSalt
5 1/4 oz 149gBaking soda
3/4 cup 109g / 3.8ozLowfat cheddar cheese - grated
1   Lowfat buttermilk
1 tablespoon 15mlEgg
1 cup 237mlVegetable oil - plus 1 teaspoon vegetables
2 tablespoons 30mlTomato sauce
1 tablespoon 15mlFirmly packed brown sugar
1 teaspoon 5mlCider vinegar
3/4 teaspoon 3.8mlDijon mustard
2 teaspoons 10mlGround ginger
2 teaspoons 10mlZucchini - sliced lengthwise (medium)
2 teaspoons 10mlYellow squash - sliced lengthwise (medium)
  Red onions - sliced into rings (medium)

Recipe Instructions

To prepare corn bread, preheat oven to 350 oF. Spray 8" round cake pan

with nonstick cooking spray. In large bowl, combine flour, cornmeal,

baking powder, sugar, salt and baking soda; stir in cheese. In small

bowl, combine buttermilk, egg and oil. Add wet ingredients to dry,

stirring until just combined. Transfer batter to prepared baking pan;

bake until golden brown and toothpick inserted into center comes out

clean, about 25 minutes. Remove to a rack to cool. Increase oven

temperature to broil.

To prepare barbecued vegetables, in small bowl, combine tomato sauce,

brown sugar, vinegar, mustard and ginger. Add zucchini, squash and

onions; toss to combine.

With slotted spoon, transfer vegetables to broiler pan, reserving sauce

mixture; broil 4" from heat, turning as needed and basting occasionally

with sauce mixture, using all sauce, until golden brown and cooked

through, 10 minutes. Serve vegetable mixture with corn bread.

Serving (1 cup vegetable mixture with one fourth of the corn bread)

provides: 1 fat, 3 1/2 veg, 2 pro, 2 bread, 43 cal. Per serving: 431 cal,

14 g fat, 6 g sat, 81 mg chol, 910 mg sod, 56 g car, 4 g fib, 22 g pro,

527 mg calcium.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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