Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a large skillet, bring the water to a boil over medium-high heat. add the carrots, cover, and cook for 3 to 4 minutes. add the zucchini and yellow squash; cook, uncovered, for 5 minutes, or until the water evaporates. reduce the heat to low and add the remaining ingredients; stir until well combined. cook for 5 to 8 minutes, or until the vegetables are tender.

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.