Easy recipe Easy Recipe Harvest Vegetable Casserole

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one tbsp salad oil one each large onions one each medium green peppers ¼ cup barley (Recipes by ingridients barley) ½ envelope, beef (Recipes by ingridients beef) bouillon one large carrots, cut in chunks one large tomatoes (tomatoes should be peeled and quartered about a half an hour before serving) ½ medium zucchini, cut one½ ⅖ lbs green beans, cut in half five oz frozen peas ¼ head, cauliflower (Recipes by ingridients cauliflower) separated one tbsp lemon (Recipes by ingridients lemon) juice (Recipes by ingridients juice) ½ clove of garlic one tsp salt ½ tsp paprika Directions In a about twelve skillet over medium high heat, in hot oil, cook onions and green peppers until browned, about ten minutes. Stir often. In a thirteen x nine baking dish or three ½ quart casserole dish, combine, barley (Recipes by ingridients barley) bouillon, and one cup. water (Recipes by ingridients water) Add carrots, tomatoes, zucchini, green beans, peas,, cauliflower (Recipes by ingridients cauliflower) then onion mixture. Easy Recipe Harvest Vegetable Casserole. In cup, combine lemon (Recipes by ingridients lemon) and garlic pour over vegetables sprinkle with salt and paprika. Easy Recipe Harvest Vegetable Casserole. Bake in a four hundred°F oven one½ hours or until barley (Recipes by ingridients barley) is tender..