Barbecue Bean and Cornbread Bake

Preheat oven to 400°F. In a large nonstick skillet cook the first five ingredients (through garlic) over medium 5 to 7 minutes or until vegetables are tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. 2. In a 2-qt. baking dish combine cooked vegetables, beans, tomato sauce, barbecue sauce, and 3 tsp. of the vinegar. Bake, covered, 30 minutes. 3. Meanwhile, for topping, in a small bowl stir together cornmeal, flour, sugar, baking powder, and salt. In another small bowl combine milk, applesauce, and the remaining 1 tsp. vinegar. Add milk mixture all at once to cornmeal mixture; stir just until combined. Spoon batter into four mounds on top of hot bean mixture. 4. Bake 20 minutes more or until filling is bubbly and a toothpick inserted in topping comes out clean. Let stand at least 10 minutes before serving. Sprinkle with green onions.