Harvest Vegetable Casserole

Ingredients

 * 1 tbsp salad oil
 * 1 each large onions
 * 1 each medium green peppers
 * ¼ cup barley
 * ½ envelope, beef bouillon
 * 1 large carrots, cut in chunks
 * 1 large tomatoes (tomatoes should be peeled and quartered about a half an hour before serving)
 * ½ medium zucchini, cut 1½"
 * ⅖ lbs green beans, cut in half
 * 5 oz frozen peas
 * ¼ head cauliflower, separated
 * 1 tbsp lemon juice
 * ½ clove of garlic
 * 1 tsp salt
 * ½ tsp paprika

Directions

 * 1) In a 12" skillet over medium high heat, in hot oil, cook onions and green peppers until browned, about 10 minutes.
 * 2) Stir often.
 * 3) In a 13" x 9" baking dish or 3 ½ quart casserole dish, combine barley, bouillon, and 1 cup water.
 * 4) Add carrots, tomatoes, zucchini, green beans, peas, cauliflower, then onion mixture.
 * 5) In cup, combine lemon and garlic; pour over vegetables; sprinkle with salt and paprika.
 * 6) Bake in a 400°F oven 1½ hours or until barley is tender.