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Harvest Vegetable Casserole

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

28 ServingsPrep: 35 min. Bake: 1-1/2 hours

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

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.
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

2 of 2

Harvest Vegetable Casserole (continued)

Directions (continued)

with vegetable mixture. Drizzle with lemon juice; sprinkle with
paprika.
Cover and bake at 350° for 1-1/2 hours or until barley and
vegetables are tender. Sprinkle with parsley. Yield: about 28
servings.

Nutrition Facts: 1 serving (3/4 cup) equals 90 calories, 2 g fat (trace saturated fat), trace cholesterol, 370 mg sodium, 16 g carbohydrate, 4 g fiber, 3 g protein.