Harvest Vegetable Casserole |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 28 |
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This is a great way to use fresh garden vegetable on a large scale with only minimal preparation. It's colorful, flavorful and good for you.JoLynn Hill, Roosevelt, Utah Ingredients:
4 large onions, thinly sliced |
1/4 cup canola oil |
2 large green peppers, cut into chunks |
1 large sweet red pepper, cut into chunks |
4 large carrots, cut into chunks |
4 large tomatoes, cut into chunks |
3 medium zucchini, cut into 1-inch pieces |
1-1/2 pounds green beans, trimmed and cut into 1-inch pieces |
1 medium head cauliflower, cut into florets |
1 package (10 ounces) frozen peas |
1 to 2 tablespoons salt |
1 tablespoon chicken bouillon granules |
3 cups boiling water |
1 cup medium pearl barley |
3 garlic cloves, minced |
1/4 cup lemon juice |
2 teaspoons paprika |
minced fresh parsley |
Directions:
1. In several large skillets, saute onions in oil until tender. Add peppers; cook and stir for 1 minute. Stir in the carrots, tomatoes, zucchini, beans, cauliflower, peas and salt.
2. In a large bowl, dissolve bullion in water; stir in the barley and garlic. Transfer to three greased 13-in. x 9-in. baking dishes. Top with vegetable mixture. Drizzle with lemon juice; sprinkle with paprika.
3. Cover and bake at 350° for 1-1/2 hours or until barley and vegetables are tender. Sprinkle with parsley. Yield: about 28 servings.
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