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Harvest Vegetable Casserole Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES:28 servings
TOTAL TIME: Prep: 35 min. Bake: 1-1/2 hours
MAKES: 28 servings

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

Nutritional 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.

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.
Originally published as Harvest Vegetable Casserole in Taste of Home August/September 2000, p54

Nutritional 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.

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