Harvest Vegetable Casserole

By LadyRev-2

Ingredients

• 2 tablespoons olive oil
• 2 large onion -- sliced into rings
• 2 medium green bell pepper -- cut in 1" strips
• 1/2 cup barley
• 1 cup beef stock
• 2 large carrot -- cut into chunks
• 2 large tomato -- peeled and quartered
• 1 medium zucchini -- cut in 1" pieces
• 3/4 pound green beans -- cut in half
• 1 package (10 oz. size) frozen peas
• 1/2 small cauliflower -- cut into flowerets
• 2 tablespoons lemon juice
• 1 clove garlic -- crushed
• 2 teaspoons salt
• 1 teaspoon paprika

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees F.

In a large skillet, over medium high heat, saute onion and green pepper in oil until onion is lightly browned, about 10 minutes.

In a 3 1/2 quart oven proof casserole combine barley, beef stock, carrots, tomato, zucchini, green beans, peas, cauliflower and onion mixture.

In a small bowl combine lemon juice and garlic then pour over vegetables.

Sprinkle with salt and paprika.

Bake 1 1/2 hours or until barley is tender.