ROASTED TOMATO & HERB CORNBREAD
A vegan, gluten free cornbread enhanced with roasted tomatoes and veggies. Sure to compliment any main dish with its fresh summer veggies roasted in perfect combination with garlic and herbs.
Servings Prep Time
8-12servings 20minutes
Cook Time
20-40minutes
Servings Prep Time
8-12servings 20minutes
Cook Time
20-40minutes
Ingredients
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine sliced tomatoes, sliced onion, chopped herbs, sliced garlic extra virgin olive oil, salt and pepper.
  3. Stir gently until all ingredients are evenly coated.
  4. Spread onto cookie sheet and roast in the oven for 20 minutes or until soft.
  5. While tomatoes and veggies are roasting, prepare cornbread batter.
  6. Spread the cornbread batter on a greased cookie sheet making sure to distribute evenly.
  7. Once the veggies are soft, remove them from the oven and carefully transfer them to the top of the cornbread batter. DO NOT TURN OFF THE OVEN.
  8. Use the back of a fork to gently press the roasted veggies into the cornbread.
  9. Bake the cornbread batter topped with roasted veggies in a 400 degree oven.
  10. Check often and cook until the cornbread starts to crack and separate from the edge of the pan. This should take about 10 minutes but could be more or less depending on how big your cookie sheet is.
  11. Remove from the oven and let cool 5-10 minutes before slicing.
Recipe Notes

There are several veggies that could be a wonderful addition to the roasted tomatoes. Here are a few I suggest: mushrooms, peppers, radishes, corn, eggplant, and summer squash.

If you decide to use the grill, I found lifting the cookie sheets off the grill helped to prevent burning.  I did this by placing the cookie sheet on top of a grill safe pan.