Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). heat over high heat until the edges of the garlic start to brown. add the carrots, yellow squash and zucchini and stir to blend. add the italian seasoning and stir again. flip the vegetables over occasionally using a spachula. some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them. when the vegetables are ready, add salt. turn off heat. if desired, stir in a deseeded and diced roma (plum) tomato at this time-optional. i have had similar recipes at italian restaurants, so i eventually made up my own recipe to go with my meals at home.

Target recipe: heat oil in a large skillet. add onion, celery, and green pepper. cook slowly for 10 minutes. do not brown. stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper. transfer mixture to a buttered 2-to 3 quart casserole with lid. add boiling water. cover. bake at 350 degrees f for 1-1/2 hours or until barley is tender and liquid is absorbed. sprinkle with grated cheese before serving. good served with: marinated, slightlt blanched mixed vegetables, hot french bread and butter. tips: this dish can be assembled and baked later. add the boiling water just before baking. baking time should be increased by 15 minutes when starting refrigerated temperature.