Harvest Vegetable Casserole - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 onions, chopped or sliced
2 medium sized peppers, cut in strips
1/2 c. barley
1 envelope beef flavor bouillon
2 large carrots, cut in slices
2 large tomatoes, peeled and quartered
1 medium size zucchini, cut in chunks
3/4 lb. green beans or 1 can
1 (10 oz.) pkg. frozen peas
1/2 head cauliflower, separated in flowerets
2 Tbsp. lemon juice
1 clove garlic, crushed
1 tsp. salt
1 tsp. paprika

Preparation

In skillet over medium heat in hot oil, cook onions and green peppers until browned, about 10 minutes, stirring often.
In a 9 x 13-inch pan or 3 1/2-quart casserole, combine barley, bouillon and 1 cup of water.
Add carrots, tomatoes, zucchini, green beans, peas and cauliflower, then onion mixture.
In a cup, combine lemon juice and garlic; pour over vegetables.
Sprinkle with salt and paprika.
Bake at 375\u00b0 for 1 to 1 1/2 hours until barley is cooked.
Makes 12 servings.