Harvest Vegetable Casserole

Ingredients

 * 1 tbsp salad oil
 * 1 each large onions
 * 1 each medium green peppers
 * 1/4 cup barley
 * 1/2 each envelope, beef bouillon
 * 1 each large carrots, cut in chunks
 * 1 each large tomatoes *
 * 1/2 each medium zucchini, cut 1 ½"
 * 2/5 lbs green beans, cut in half
 * 5 oz frozen peas
 * 1/4 each head cauliflower, separated
 * 1 tbsp lemon juice
 * 1/2 each clove of garlic
 * 1 tsp salt
 * 1/2 tsp paprika

Directions

 * tomatoes should be peeled and quartered about a half an hour before serving: 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 4000°F. Oven 1 ½ hours or until barley is tender