Harvest Vegetable Casserole

Recipe Ingredients

1 tablespoon	15ml	Salad oil
1 tablespoon	15ml	Onions (large)
1 tablespoon	15ml	Green peppers (medium)
1/4 cup	59ml	Barley
1/2		-- beef bouillon
1		Carrots - cut in chunks (large)
1		Tomatoes * (large)
1/2		Zucchini - cut 1 1/2" (medium)
3/8 lb	170g / 6oz	Green beans - cut in half
5 oz	142g	Frozen peas
1/4		Cauliflower - separated
1 tablespoon	15ml	Lemon juice
1/2		Garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Paprika

Recipe Instructions

* Tomatoes should be peeled and quartered about a half an hour before serving: 1. In a 12" skillet over medium high heat, in hot oil, cook onions and green peppers until browned, about 10 minutes. Stir often.

2. In a 13" x 9" baking dish or 3 1/2 quart casserole dish, combine barley, bouillon, and 1 cup water. Add carrots, tomatoes, zucchini, green beans, peas, cauliflower, then onion mixture.

3. In cup, combine lemon and garlic; pour over vegetables; sprinkle with salt and paprika.

4. Bake in a 400F. Oven 1 1/2 hours or until barley is tender.

Source:
The Steamboat Springs Winter Sports Club

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.