Harvest Vegetable Casserole

== Ingredients ==
* 1 tbsp salad oil
* 1 each large onions
* 1 each medium green peppers
* ¼ cup barley
* ½ envelope, beef bouillon
* 1 large carrots, cut in chunks
* 1 large tomatoes (tomatoes should be peeled and quartered about a half an hour before serving)
* ½ medium zucchini, cut 1½"
* ⅖ lbs green beans, cut in half
* 5 oz frozen peas
* ¼ head cauliflower, separated
* 1 tbsp lemon juice
* ½ clove of garlic
* 1 tsp salt
* ½ tsp paprika
== Directions ==
# In a 12" skillet over medium high heat, in hot oil, cook onions and green peppers until browned, about 10 minutes.
# Stir often.
# In a 13" x 9" baking dish or 3 ½ quart casserole dish, combine barley, bouillon, and 1 cup water.
# Add carrots, tomatoes, zucchini, green beans, peas, cauliflower, then onion mixture.
# In cup, combine lemon and garlic; pour over vegetables; sprinkle with salt and paprika.
# Bake in a 400°F oven 1½ hours or until barley is tender.
Category:Low-calorie Recipes
Category:Casserole Recipes
Category:Barley Recipes
Category:Beef stock and broth Recipes
Category:Cauliflower Recipes
Category:Green bean Recipes
Category:Green bell pepper Recipes
Category:Pea Recipes
Category:Zucchini Recipes
Category:Carrot Recipes
Category:Tomato Recipes
Category:Lemon juice Recipes
Category:Onion Recipes