Harvest vegetable casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | SALAD OIL |
| 1 | each | LARGE ONIONS |
| 1 | each | MEDIUM GREEN PEPPERS |
| ¼ | cup | BARLEY |
| ½ | each | ENVELOPE, BEEF BOUILLON |
| 1 | each | LARGE CARROTS, CUT IN CHUNKS |
| 1 | each | LARGE TOMATOES * |
| ½ | each | MEDIUM ZUCCHINI, CUT 1 1/2\" |
| ⅜ | pounds | GREEN BEANS, CUT IN HALF |
| 5 | ounces | FROZEN PEAS |
| ¼ | each | HEAD CAULIFLOWER, SEPARATED |
| 1 | tablespoon | LEMON JUICE |
| ½ | each | CLOVE OF GARLIC |
| 1 | teaspoon | SALT |
| ½ | teaspoon | PAPRIKA |
Directions
* 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 3½ 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 ½ HOURS OR UNTIL BARLEY IS TENDER.
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