Barbecued Vegetables With Corn Bread (9 PTS) Recipe - Cooking Index
Barbecued Vegetables With Corn Bread (9 PTS) Recipe - Cooking Index
| 3/4 cup | 120g / 4.2oz | Corn bread |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 1/4 teaspoons | 6.3ml | Yellow cornmeal - uncooked |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 5 1/4 oz | 149g | Baking soda |
| 3/4 cup | 109g / 3.8oz | Lowfat cheddar cheese - grated |
| 1 | Lowfat buttermilk | |
| 1 tablespoon | 15ml | Egg |
| 1 cup | 237ml | Vegetable oil - plus 1 teaspoon vegetables |
| 2 tablespoons | 30ml | Tomato sauce |
| 1 tablespoon | 15ml | Firmly packed brown sugar |
| 1 teaspoon | 5ml | Cider vinegar |
| 3/4 teaspoon | 3.8ml | Dijon mustard |
| 2 teaspoons | 10ml | Ground ginger |
| 2 teaspoons | 10ml | Zucchini - sliced lengthwise (medium) |
| 2 teaspoons | 10ml | Yellow squash - sliced lengthwise (medium) |
| Red onions - sliced into rings (medium) |
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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