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Harvest Vegetable Casserole

Type: Vegetables
Courses: Casseroles, Main Course
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlSalad oil
1 tablespoon 15mlOnions (large)
1 tablespoon 15mlGreen peppers (medium)
1/4 cup 59mlBarley
1/2   -- beef bouillon
1   Carrots - cut in chunks (large)
1   Tomatoes * (large)
1/2   Zucchini - cut 1 1/2" (medium)
3/8 lb 170g / 6ozGreen beans - cut in half
5 oz 142gFrozen peas
1/4   Cauliflower - separated
1 tablespoon 15mlLemon juice
1/2   Garlic
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlPaprika

Recipe 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 400F. Oven 1 1/2 hours or until barley is tender.

Source:
The Steamboat Springs Winter Sports Club

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