Tourlou feta cornbread skillet bake

Tourlou feta cornbread skillet bake 🍅🍆🌽 This is the most Greek and American “fusion” dish I’ve ever created, and I’m sharing because the whole family loved it! Tourlou is a traditional Greek dish, a mix of summer veg in tomato and olive oil - a fab meatless meal that’s akin to ratatouille. Here, I made a saucy version of tourlou in a skillet, then topped it with feta cornbread and baked it. The result is not only a vegetarian dream, but a sure way to get the kids excited about vegetables!

Have a great week, everyone! ✨

#RECIPE:
3 tbsp olive oil
1 red onion, thinly sliced
1 large zucchini, halved and sliced
1 small Italian eggplant, cubed
1 lb (450g) bag frozen sliced bell peppers
1/2 lb (225g) frozen French green beans
2 tbsp tomato paste
2 tomatoes, chopped
1/2 cup (125ml) water
2 tbsp chopped fresh parsley
salt and pepper
1 (15 oz) box cornbread muffin mix
1 cup crumbled feta cheese

In a large ovenproof skillet or sauté pan (11 inches / 28cm), heat olive oil over medium heat. Add onion and cook till softened, 3-5 minutes. Increase heat to medium-high. Add zucchini and eggplant, season with salt and pepper, and cook till softened and just beginning to take color. Stir in frozen peppers and green beans, and cook until thawed and softened, 5-8 minutes. Stir in tomato paste and cook briefly, then add tomatoes and let simmer for a few minutes. Finally, stir in the water and parsley. Season to taste and remove from heat.
Preheat oven to 350 F (180 C), or as directed on your cornbread muffin box.
Prepare the cornbread batter as directed. Once smooth, fold in feta cheese. Pour over vegetable mixture in the pan, level with a spatula and spread to the sides.
Bake in the preheated oven for 30 to 35 minutes, or until cornbread is cooked through and a toothpick inserted in the center comes out clean.
*Of course you can use fresh peppers and green beans if you have them!