Summer Vegetable and Cornbread Bake

Ah, those one pot wonders are handy on a weary work day.  This is a nice way to take advantage of summer's bounty without much effort and it's a vegetarian alternative if you're so inclined or just want a lighter meal. Much earlier in my marriage, we decided we would have one meatless meal a week to economize.  It turned out to be a lot more work and not much savings since I had a husband and two hungry boys to feed. I always seemed to turn out mac n' cheese, succotash and black eyed peas with rice (known as Hoppin John).  Things have calmed down around here but a meatless meal is still not a bad idea, especially during the summer.

I was tired and wandering around the grocery waiting for inspiration - nothing struck in the meat department or anywhere, so I went to the magazines and thumbed through an issue of Cooks Illustrated's Summer Favorites.  This is my spin on something I saw that turned out to be an easy pleaser if you don't mind a little chopping. I did use fresh corn, but frozen may be used.

Preheat oven to 400 degrees

In a large heavy skillet heat:
2 tbls canola oil

Add:

1 cup chopped onion
2 cups diced poblano(seeded)
1 red pepper diced
2 cups fresh white corn
2 cups zucchini chopped
1 tbls minced garlic

Cook over medium heat stirring frequently until the vegetables start to soften the add:

1 tsp Kosher salt
1/2 tsp black pepper
1 tsp dry thyme
2 tbls chopped fresh parsley

Cook another few minutes and add:

1 20 oz can dice fire roasted tomatoes and juice

Combine and cook until just bubbly.  Turn off heat and sprinkle;

2 cups shredded Monterey Jack cheese

In a seperate bowl:

 mix 2 cups self rising corn meal mix
1 1/3 cups milk
1 large egg
1/4 canola oil

Spread cornbread mixture over vegetable mixture and bake in the oven for 20-25 minutes or until browned on top.