Vegetarian Cornbread Squares
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Olive oil||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped sweet yellow pepper||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Sharp extra sharp cheddar cheese||4 Ounce|
Coat a large skillet with cooking spray.
Add oil, and place over medium heat until hot.
Add onion, and saute until tender.
Stir in chopped pepper, basil, rhyme, and pepper, and continue to cook over medium heat, stirring frequently, until vegetables are tender.
Remove from heat, and set aside.
Remove hot cornbread from pan, slice in half horizontally.
Place bottom half on a baking sheet; spoon sauteed mixture evenly over cut side of cornbread.
Sprinkle with cheese, and broil 6 inches from heating element just until cheese melts.
Cover with top half of cornbread.
Cut cornbread info 3-inch squares.
Cut each cornbread square in half diagonally, if desired, and serve warm.