Title: Harvest Vegetable Casserole
Categories: Casserole Vegetable Diet Main
Yield: 6 Servings
| 1 | tb | SALAD OIL |
| 1 | | LARGE ONIONS |
| 1 | | MEDIUM GREEN PEPPERS |
| 1/4 | c | BARLEY |
| 1/2 | | ENVELOPE, BEEF BOUILLON |
| 1 | | LARGE CARROTS, CUT IN CHUNKS |
| 1 | | LARGE TOMATOES * |
| 1/2 | | MEDIUM ZUCCHINI, CUT 1 1/2" |
| 3/8 | lb | GREEN BEANS, CUT IN HALF |
| 5 | oz | FROZEN PEAS |
| 1/4 | | HEAD CAULIFLOWER, SEPARATED |
| 1 | tb | LEMON JUICE |
| 1/2 | | CLOVE OF GARLIC |
| 1 | ts | SALT |
| 1/2 | ts | PAPRIKA |
* 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 4000F. OVEN 1
1/2 HOURS OR UNTIL BARLEY IS TENDER.