Harvest vegetable casserole
Yield: 6 Servings
Ingredients:
- 1 tb SALAD OIL
- 1 ea LARGE ONIONS
- 1 ea MEDIUM GREEN PEPPERS
- 1/4 c BARLEY
- 1/2 ea ENVELOPE BEEF BOUILLON
- 1 ea LARGE CARROTS CUT IN CHUNKS
- 1 ea LARGE TOMATOES *
- 1/2 ea MEDIUM ZUCCHINI CUT 1 1/2"
- 3/8 lb GREEN BEANS CUT IN HALF
- 5 oz FROZEN PEAS
- 1/4 ea HEAD CAULIFLOWER SEPARATED
- 1 tb LEMON JUICE
- 1/2 ea CLOVE OF GARLIC
- 1 ts SALT
- 1/2 ts PAPRIKA
Instructions:
* TOMATOES SHOULD BE PEELED AND QUARTERED ABOUT A HALF AN HOUR BEFORE SERVING: 1. IN A 12" SKILLET OVER MEDIUM HIGH HEAT IN HOT OIL COOK ONIONS AND GREEN PEPPERS UNTIL BROWNED ABOUT 10 MINUTES. STIR OFTEN. 2. IN A 13" X 9" BAKING DISH OR 3 1/2 QUART CASSEROLE DISH COMBINE BARLEY BOUILLON AND 1 CUP WATER. ADD CARROTS TOMATOES ZUCCHINI GREEN BEANS PEAS CAULIFLOWER THEN ONION MIXTURE. 3. IN CUP COMBINE LEMON AND GARLIC; POUR OVER VEGETABLES; SPRINKLE WITH SALT AND PAPRIKA. 4. BAKE IN A 4000F. OVEN 1 1/2 HOURS OR UNTIL BARLEY IS TENDER.
