Thursday, September 23, 2010

Roasted Veggies and Cornbread - Sept 22, 2010

Roasted Tomatoes, Peppers and Onions with Thyme-Parmesan Cornbread

I made a batch of skillet cornbread two nights ago because I felt like baking something. Fall weather always motivates me to turn on the oven. I stuck to a basic recipe and added a little fresh, chopped thyme from the backyard and a dusting of cheese on top to make it a bit more savory. To accompany the bread, I roasted a batch of tomatoes, red peppers and onions tossed with olive oil, a splash of balsamic, fresh summer savory and salt and pepper. It was a tasty combination with the hints of sweetness in the bread and veggies playing nicely against the fresh herbs.
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