Ingredients
4 large onions, thinly sliced1/4 cup canola oil2 large green peppers, cut into chunks1 large sweet red pepper, cut into chunks4 large carrots, cut into chunks4 large tomatoes, cut into chunks3 medium zucchini, cut into 1-inch pieces1-1/2 pounds green beans, trimmed and cut into 1-inch pieces1 medium head cauliflower, cut into florets1 package (10 ounces) frozen peas1 to 2 tablespoons salt1 tablespoon chicken bouillon granules3 cups boiling water1 cup medium pearl barley3 garlic cloves, minced1/4 cup lemon juice2 teaspoons paprikaMinced fresh parsley
Preparation
In several large skillets, saute onions in oil until tender. Add peppers; cook and stir for 1 minute. Stir in the carrots, tomatoes, zucchini, beans, cauliflower, peas and salt.
In a large bowl, dissolve bullion in water; stir in the barley and garlic. Transfer to three greased 13-in. x 9-in. baking dishes. Top with vegetable mixture. Drizzle with lemon juice; sprinkle with paprika.
Cover and bake at 350° for 1-1/2 hours or until barley and vegetables are tender. Sprinkle with parsley.
